Delicious chakka unniyapam/Sweet jackfruit rice fritters made with ripe jackfruit, rice and jaggery with touch of cardamom Tomorrow is Krishna Jayanthi /Gokulashtami which means God Krishna’s birthday. While growing up my mom was very keen to follow all the religious festivals. She made lot of goodies and also did pooja and followed all the customs related to the festivals. At first I was her helper while doing pooja and making the goodies, and then when I started living alone I started following whatever she used to do. For Krishna Jayanthi she would make lot of savories and sweet dishes. She made unniyappam as one of the sweet dishes and made also seedai a savory dish. However for a change I decide to make Chakka unniyappam as I have some fresh jackfruit in my hand.
I have already blogged about unniyappam earlier. Unniyappam is essential sweet snack of Kerala, South India. You can get them in of neviyadyam (offering) prasadam . You can also get it as snack in small tea shops in Kerala. If you ask me what you miss about my hometown, it is those small tea shops where you can get coffee or tea from early morning to close to 9 PM and those snacks that go with tea. I was watching a YouTube video about a small tea shop in Thiruvanthapuram near secretariat/Government office building. The vendor has been selling Unniyappam for almost 20 years. He has a good business sense, when somebody comes to drink tea in his shop, he will offer the samples of unniyappam, and people will end up buying unniyappam from him.
Unniyappam is made with rice flour, jaggery( unrefined sugar) , there are two version, one grinding the raw rice with jaggery and banana or other version with rice flour, jaggery syrup , banana. Also there will be lot of coconut small pieces. Cardamom is the spice along some black sesame seeds. For this recipe first grind the fresh jackfruit into puree then add jaggery syrup, rice flour and rest of the ingredients except banana.
Unniyappam is made in Aebleskiver pan; I brought the pan from India, but you can get at Amazon. I haven’t tried Aebleskiver /Danish pancakes yet, but will do it one of these days. When you are ready to make unniyappam, heat oil in the unniyappam mold and add ¾th of batter into the pan. When it is ready on one side, it automatically tries to turn, and at that time flip it, so that it gets cooked on the other side too.
If you are making it for any festivals, then offer to God and serve. It is delicious when it is warm. You can keep them room temperature for 2 days; however it won’t last that long in my home. Here is recipe of chakka unniyappam.
For Making this Chakka unniyappam :
You need following ingredients
Ripe Jackfruit: Use fresh ripe jackfruit, canned jackfruit are really sweet so if you are using you need to adjust the jaggery as well as water content.
Jaggery: Sweetner used in the recipe is Jaggery, make sure to strain it for impurities.
Rice flour : You can use both homemade rice flour of store bought
Coconut pieces : if you are not able to find the fresh coconut you can use grated coconut both frozen and dessicated coconut will work well.
Cardamom : spice used in the recipe is Cardamom
Points to Remember :
Always makes sure to strain the jaggery for impurites.
If using homemade rice flour use it same day you made .
Make sure cook chakka unniyappam in medium flame
Don't over fill the oil in the cavities of Unniyappam pan.
- Ripe Jackfruits is grind into puree
- Jackfruit puree
- Jaggery dissolved in water strained for impurities
- Jackfruit puree mixed with jaggery syrup
5. Add rice flour into Jaggery jackfruit mixture
6. Add coconut pieces and cardamom
7. Mix everything to form a batter for unniyappam
8. Heat the oil and fry the unniyappam
Other Kirshnajayanthi recipes are here
Chakka unniyappam/ Jack fruit rice sweet fritters
- 2 cup Rice flour Both store bought or homemade is fine
- ½ cup Jaggery
- 15 Ripe Jackfruits pieces made into puree about 1 cup
- 2 Cardamom crushed
- ½ cup Coconut pieces you can reduce the amount of coconut or you can skip it if you don’t like it
- 1 teaspoon Ghee/clarified butter
- 6 cardamom or ¼ teaspoon cardamom powder
- ½ cup Water
- Peanut oil: for frying
- Grind ripe jack fruit into a fine puree without any water and set aside.
- Melt Jaggery with ¼ cup of water and sieve with a strainer, to remove impurities if any are present.
- If you want you can fry the coconut pieces into ghee and add to the rest of ingredients, I skipped that part.
- In a bowl add jack fruit puree, melted and strained jaggery,
- rice flour, coconut pieces, ghee, baking soda, crushed cardamom
- and water to make a thick pancake batter. Keep it aside for 30 minutes
- Heat oil in appakara (similar to Aebleskiver Pan and when it ready (around 365F)
- add batter to the mold.
- As one side ready (after 3 minutes) turn and cook the other side also (4 minutes). Remove it from the appakara when a skewer comes out clean. Repeat the process until the entire batter is finished.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.