Authentic Jackfruit Semolina Steam Cake Recipe – Traditional Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Authentic Jackfruit Semolina Steam Cake Recipe – Traditional Indian Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for desserts that are a little different, a little special, and packed with flavour. This Jackfruit Semolina Steam Cake (or Chakka Puzhungal as it’s known in Kerala) is exactly that. It’s a traditional Indian dessert that’s been passed down through generations, and honestly, it’s a hug in a bite. I first made this with my grandmother, and the aroma still takes me right back to her kitchen! Let’s get baking (well, steaming!).

Why You’ll Love This Recipe

This isn’t your average cake. It’s wonderfully moist, subtly sweet, and has a unique texture thanks to the combination of ripe jackfruit and semolina. Plus, steaming it instead of baking gives it a melt-in-your-mouth quality that’s just divine. It’s a fantastic way to use ripe jackfruit, and it’s a guaranteed crowd-pleaser. Trust me, you’ll be making this again and again!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 – 2.5 cups pods of ripe jackfruit (approximately 300-375g)
• 1.25 cup rava/semolina/bombay rava (approximately 150g)
• 0.5 cup grated coconut (approximately 50g)
• 0.25 cup jaggery (approximately 50g)
• A pinch of salt
• Ghee/honey for serving

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Jackfruit: Selecting Ripe Jackfruit & Seed Usage

Choosing the right jackfruit is key. You want a ripe one that gives slightly when you press it. The aroma should be sweet and fruity. Don’t worry about the seeds! Save them – you can boil or roast them, they’re a delicious snack.

Rava/Semolina: Types & Regional Variations

I prefer using Bombay rava for this recipe, as it gives a slightly coarser texture. However, you can use fine semolina too, it will just result in a slightly smoother cake. Different regions in India use different types, so feel free to experiment!

Jaggery: Understanding Different Varieties & Their Impact on Flavor

Jaggery adds a beautiful caramel-like sweetness. You can use any variety – golden, dark, or even palm jaggery. Dark jaggery will give a more intense flavour, while golden jaggery is milder. If you can’t find jaggery, you can substitute it with brown sugar, but the flavour won’t be quite the same.

Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut is always best, if you can get it! It adds a lovely freshness. However, desiccated coconut works perfectly well too. If using desiccated, you might want to add a tablespoon of warm milk to it to soften it up a bit.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, carefully extract the jackfruit pods and remove the seeds. Don’t discard those seeds!
2. Now, blend the jackfruit pods into a smooth puree. No need to add any water – the jackfruit has plenty of moisture.
3. Add the jaggery to the jackfruit puree and blend again until everything is well combined.
4. In a bowl, mix the jackfruit puree with the grated coconut and a pinch of salt. Give it a good stir.
5. Time for the semolina! Dry-steam the rava in a steamer for about 20 minutes. This is important – it gets rid of the raw taste.
6. Combine the steamed semolina with the jackfruit mixture and mix well to form a thick batter. It should be thick enough to hold its shape.
7. Prepare your steaming vessels. Traditionally, teak or banana leaves are used, but idli molds work perfectly well too. Just make sure they’re thoroughly cleaned.
8. Scoop the batter onto the leaves or into the molds, and fold or secure them tightly.
9. Steam in an idli cooker for about 30 minutes on medium heat.
10. Let it rest for 5 minutes before carefully unwrapping. This helps it set properly.
11. Serve warm, drizzled with a little ghee or honey. Pure bliss!

Expert Tips

• Don’t over-steam the semolina. It should be cooked through, but not dry.
• Make sure your steamer has enough water to last the entire steaming time.
• If you’re using banana leaves, lightly grease them with oil to prevent sticking.

Variations

• Vegan Adaptation: Substitute the ghee with coconut oil for serving.
• Gluten-Free Considerations: This recipe is naturally gluten-free, as long as you use pure semolina.
• Spice Level Adjustment (Optional – Cardamom/Nutmeg): My aunt always adds a pinch of cardamom or nutmeg to the batter for a warmer flavour. It’s delicious!
• Festival Adaptations (Onam, Ganesh Chaturthi): This cake is often made during Onam and Ganesh Chaturthi in South India. It’s considered an auspicious offering.

Serving Suggestions

This steam cake is wonderful on its own, but it’s even better with a side of warm milk or a cup of chai. My kids love it with a drizzle of honey!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is the best way to prepare jackfruit for this recipe?

Make sure you choose a ripe jackfruit and remove all the seeds and core before blending the pods.

Can I use a different type of semolina?

Yes, you can! Bombay rava is preferred, but fine semolina will also work.

Can this be made ahead of time?

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Steam it just before serving.

What can I substitute for jaggery?

Brown sugar is the closest substitute, but it won’t have the same unique flavour.

How do I know if the steam cake is cooked through?

Insert a toothpick into the center. If it comes out clean, it’s ready!

Is there a way to make smaller portions of this cake?

Absolutely! Use smaller idli molds or individual banana leaf packets.

What is the significance of steaming this cake instead of baking?

Steaming results in a much softer, moister cake. It’s a traditional method that preserves the delicate flavours of the jackfruit and semolina.

Enjoy this little piece of Indian culinary heritage! I hope you love it as much as my family does. Happy steaming!