How I made
For outer covering
Raw rice: ¾ cup
Boiled rice: ¾ cup
Gingerly oil: 1 tablespoon
Banana leaves: 8 nos ( 8x 8 inch)
Salt: 1 teaspoon
Water: 4 cup for soaking + 2 1/2 cup for grinding
For filling
Chakka varatti/ Jackfruit preserve: 1 cup
Freshly grated coconut: 1 cup
Jaggery: 1/5 cup
Water: ¼+ 1/5 cup
Cardamom: 3 no
How I made
Soak the both rice for 5 hours with 4 cup Water. After 5 hours of soaking drain the rice in colander and grind into fine paste with 2 cup of water. To the batter add salt and gingerly oil and mix and set aside. The batter should be thick as pancake batter.
In a small sauce pan add 1/3 cup water and jaggery heat until jaggery dissolves completely. Remove from the fire and strain the jaggery syrup to remove any impurities.
In the same sauce pan add jaggery syrup, chakka varati and coconut and heat it. Once chakka varati is loosened and all the ingredients mixed well add the crushed cardamom. It took about 4 minutes. Switch off the flame and set aside.
Wash the banana leaves in the running water and season it on open flame (Hold the banana leaves for 30 seconds on the flame so that leaf starts pliable, and then remove them from the flame) set aside.
Take one leaf, and in the inner side of banana leaf add ¼ cup of rice batter and spread it like a pancake. To this add 2 tablespoon of sweet filling and spread it so that the rice layer is covered with the sweet layer.
First fold it from bottom part and then tuck in sides and fold again to form a parcel.
In a steamer, ( I used Idly steamer) arrange banana leaf parcel one by one. Close the lid and steam it for about 15 minutes or until color of the leaves changes from green to brown and firm to touch.
Enjoy warm as much as you wish.