Jackfruit Elayappam filled with jackfruit preserve and wrapped in banana leaf Recipe.
1) 4 kg ripe jackfruit, mashed in a mixer 2) 1 kg jaggery 3) 4 cups water 4) 20 gms ghee 5) 1 tspoon cardamom powder
Dissolve jaggery in water. Strain into a heavybottomed vessel and cook over a low flame to make into a thick syrup. Add the mashed jackfruit into the jaggery syrup. Stir well. As it thickens, keep adding ghee, a litle at a time. Mix well, remove from fire and add cardamom powder.