Ela Ada is a standard Kerala candy made with rice batter and a candy jackfruit-jaggery filling, wrapped in banana leaves and steamed. This pleasant snack combines the pure sweetness of ripe jackfruit with the earthiness of jaggery and the recent aroma of banana leaves.
Ela Ada brings again recollections of wet afternoons in Kerala, the place these steamed parcels of goodness are loved with scorching tea. The identify comes from ‘ela’ (banana leaf) and ‘ada’ (steamed rice cake). It’s a easy but rewarding recipe that turns primary substances into one thing particular. The banana leaf wrapping provides a novel taste and retains the filling moist.
Why You’ll Love This Recipe
You’ll love making Ela Ada as a result of it’s each enjoyable and rewarding. The method of wrapping the filling in banana leaves appears like creating little presents. The odor whereas steaming is unimaginable. It’s additionally a terrific make-ahead snack – excellent for sudden visitors or afternoon cravings. Plus, it’s naturally vegan and makes use of no synthetic sweeteners.
Ela Ada
Serving and Storing Options
Serves 8-10 folks. Takes about 4 hours whole (together with soaking time). Serve heat with tea or espresso. Retains nicely for 2-3 days at room temperature. Might be refrigerated for as much as per week – simply steam briefly earlier than serving.
Nutrient Advantages
Wealthy in complicated carbohydrates from rice. Jackfruit supplies fiber and nutritional vitamins. Jaggery gives iron and minerals. Coconut provides wholesome fat and fiber. Makes a superb energy-boosting snack with out refined sugars.
Ela Ada
Ela Ada is a standard Kerala candy made with rice batter and a candy jackfruit-jaggery filling, wrapped in banana leaves and steamed. This pleasant snack combines the pure sweetness of ripe jackfruit with the earthiness of jaggery and the recent aroma of banana leaves.
Substances
- 10 to fifteen Jackfruits (relying on measurement, chopped, seeds discarded)
- 1 cup Jaggery (powdered)
- 1 Coconut (grated)
- 1 cup Uncooked Rice
- 1 cup Parboiled Rice
- 3 tsp Gingelly Oil
- Banana Leaves (lower into small/medium measurement)
- Salt as per style
Directions
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Soak the parboiled rice and uncooked rice collectively for 3 hours.
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Add sufficient salt and grind to a clean paste.
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Warmth a pan of water (about 2 to three cups) over medium flame.
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Add the jaggery and stir nicely till absolutely dissolved.
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Take away from flame and pressure into a brand new pan.
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Add the chopped jackfruits and place the pan over medium flame.
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When it begins to thicken, add the grated coconut and blend nicely.
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Change off the flame.
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Clear and wash the banana leaves.
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Add a number of the rice batter and unfold thinly.
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Add a portion of the jackfruit combination and fold the banana leaf nicely.
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Repeat with the remaining substances.
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Steam prepare dinner the ready banana pockets in a steamer or idly maker till carried out or for 10 minutes.
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Take away and serve heat.
