Jackfruit Kadubu (Halasinahannu Kadubu)/ Halasina hannu gatti or kottige

Here's a traditional Jackfruit Kadubu recipe, where the sweet jackfruit mixture is wrapped in banana leaves and steamed to perfection. This dish is popular in coastal Karnataka and Kerala, especially during the summer & monsoon season when jackfruits are in abundance.

 Also Check Halasina hannu Genasale recipe here!

Servings: 6–8 kadubus
Preparation Time: 20 minutes
Cooking Time: 30-45 minutes

 

Ingredients

For the batter:

Ripe jackfruit (deseeded): 2 cups (finely chopped)

Jaggery (grated or powdered): ¾ to 1 cup (adjust to taste)

Rice: 1 cup

Grated coconut : ½ cup

Salt: 1 tsp

Others:

Banana leaves (cut into ~10x10 inch squares, slightly wilted over flame to soften)

Method

• Wash & soak dosa rice for 4-5 hours
• Chop or Blend the cleaned jackfruit bulbs into a slightly coarse pulp.
• Wash the soaked rice once again clean.
•  Grind with salt, grated jaggery to make a smooth batter adding very little water. Add grated coconut towards the end or when the rice is almost done. Don’t add too much of water,  if the batter is too runny, it will be difficult to wrap it in the banana leaves.
• In a large mixing bowl, combine jackfruit pulp, rice, coconut, jaggery batter.
• Briefly heat each banana leaf square over an open flame to make them pliable.
• Wash The wilted leaves with clean water

Wrap the Kadubu, Steam & serve

• Place a scoop (about 2–3 tablespoons or little more) of the dough onto the center of the banana leaf.
• Flatten slightly into a rough rectangle.
• Fold the banana leaf over the dough to make a packet (you can fold it like a book or envelope).
• While wrapping the batter, keep steamer with enough water to heat on stove.
• Place the packets neatly in the steamer allowing the steam to circulate properly which allows the kadubus to cook evenly. Keep the kadubu packets such a way that folded-side facing down.
• Steam for about 30 -40 minutes on medium heat.
• When done, the aroma will change, and the dough will become firm and cooked through.
• Once cooked, let them cool slightly.
• Serve warm as-is or with a drizzle of ghee. The banana leaf imparts a subtle, earthy aroma to the kadubu.

Notes:

• The jackfruit should be fully ripe and aromatic for best flavor.
• You can adjust the sweetness by altering jaggery quantity.
• You can cook the batter in idli moulds if you have no access to the banana leaves.