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Kumbilappam/ Chakkayappam (Jackfruit Dumplings)

Prep Time 15 mins
Cook Time 35 mins
Total Time 1 hr
Servings 10 pieces


  • 500 gms Jack fruit flesh
  • 1/2 cup Thick jaggery syrup (1 cup grated jaggery with 1/2 cup water, boiled to a thick syrup)
  • 3/4 cup Grated Coconut
  • 1/2 cup Rice flour (Puttupodi)
  • 1/2 teaspoon Cumin powder
  • 1/4 teaspoon Salt
  • 10-12 Indian Bay leaves


  • Put the jack fruit flesh into a grinder.
  • Add the jaggery syrup.
  • Grind to a smooth, fine paste.
  • Transfer the mixture to a bowl.
  • Add the grated coconut, ground cumin, salt and rice flour.
  • Mix well. Do not worry if the mixture is slightly liquidy. The rice flour will absorb the moisture.
  • Cover and keep aside for about 10 minutes.
  • Take a leaf.
  • Fold as shown in the picture.
  • Secure with a toothpick.
  • Put the mixture into the cone.
  • Fold the leaf and slip it along the inside of the cone.
  • Continue the process till the entire mixture is used up.
  • Place the parcels on a steamer and steam for about 30-35 minutes or till cooked through.
  • Serve warm.
  • Once cool, you may store them in refrigerator. Steam before serving.