Soak 1 ¼ cup raw rice for 5 hours and then pound it into fine rice powder.

Sieve to get fine. Then roast ground rice powder in medium flame until entire moisture is removed.

You will be able draw a line clearly with rice powder if it is dried well. If you want you can pulse them once more to get uniform texture. I skipped that part.

In blender puree the jack fruit and set aside.

In a small bowl add jaggery and ¼ cup water until it melted completely.

Then strain for impurities.

Bring back to heat and add the jackfruit puree and cook until it thickened about 35-40 minutes.

To this a roasted rice powder and coconut and cardamom powder.

Mix everything into dough.

Cut banana leaf into small squares, and slightly wilt them in open flame, that way it will be easy pliable.

Then brush the banana leaves with ghee

and place small round dough in the center

and spread it into in ½ inch circle.

Fold it into two then fold once again to form a wrap.

Place it in a steamer and cook for 15-20minutes

or until banana leafs color changes.

Once it is cool enough to touch remove the wrapper and enjoy with hot tea.