Palapazha ella adai ( Jackfruit stuffed in rice flour and steamed)

This again is another Kerala delicacy, as jack-fruit is available in plenty there. The only headache with cutting this fruit is a little messy and sticky job ! This fruit is good diabetes too, as it has loads of minerals and vitamins, is supposed to kill cancer cells too ! Whatever, it may be, I love this fruit, especially if someone cuts and gives to me !
Even the seeds of this fruit can be used in kulambu or made into halwa with moongdal ! I think, I may have posted it earlier, as I used to make it when children were young.

INGREDIENTS
for stuffing
jack-fruit cut into very small pieces  1 cup
jaggery/ gur 1 cup
coconut grated  1/2 cup

for the covering
rice 1 cup soaked for 3 hours and ground to a fine paste with little salt, the paste shouldn't be too thick nor too thin.

for stuffing
in a pan, add jaggery, water, once jaggery melts, you've to stir in between, strain it, then once it attains one string consistency, add coconut and jack-fruit pieces, keep stirring often on low flame till it becomes thick and leaves the sides of the pan, remove and cool slightly

take around 6 square inches leaves, wash/ wipe well, then slightly roast the leaves over flame
grease the leaves with little oil, spread a circle of rice paste, like we do for dosa, put the stuffing on one side, fold the leaf into half, prepare all the leaves in the same way
heat a steamer/ pressure cooker, keep the leaves on a plate, keeping the plate on top of a vessel, steam on medium flame after water starts to boil for about 10 minutes, remove and serve, it can be eaten hot or cold.

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