Last Updated on 2 months by Neha Deshmukh

Jackfruit Semolina Steamed Cake Recipe – Traditional Indian Dessert

Introduction

Oh, this cake! It’s a taste of my childhood, honestly. My grandmother used to make this during the monsoon season when jackfruit was plentiful. The aroma of steaming jackfruit and ghee would fill the entire house, and it just felt… cozy. This Jackfruit Semolina Steamed Cake (or Chakka Pidi as it’s sometimes called) is a traditional Indian dessert, particularly popular in South India, and it’s surprisingly easy to make. It’s a little bit different from your usual cakes – it’s not overly sweet, has a lovely texture, and is incredibly satisfying. You’ll absolutely love it!

Why You’ll Love This Recipe

This recipe is special for so many reasons. It’s a wonderful way to use jackfruit, a fruit that’s often overlooked. The combination of semolina, coconut, and jaggery creates a unique flavor profile that’s both comforting and exotic. Plus, steaming it keeps it wonderfully moist. It’s a delightful treat for festivals, special occasions, or just a cozy afternoon tea.

Ingredients

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

• 1.5 cup Coarse Rice Flour / Idli Rava / Coarse Semolina
• 2 cup Jackfruit Pulp / Jackfruit Dry Bulbs
• 1 cup Fresh Scraped Coconut
• 1-1.5 cup Crushed Jaggery
• ?? teaspoon Salt (about ¼ tsp)
• ?? teaspoon Cardamom Powder (about ½ tsp)
• a pinch Baking Soda
• 1.5 teaspoon Pure Ghee (Clarified Butter)
• 10-12 Cashew nuts (small pieces)

Ingredient Notes

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

Coarse Rice Flour / Idli Rava / Coarse Semolina – Regional Variations & Uses

You can use any of these! Idli Rava is the coarsest, followed by coarse semolina (rava). They all work beautifully, giving a slightly different texture. If you’re using semolina, make sure it’s coarse – fine semolina won’t give you the right crumb. (Approximately 150-180g)

Jackfruit Pulp / Jackfruit Dry Bulbs – Fresh vs. Dried & Preparation

Fresh jackfruit is best, of course! But if you can’t find it, dried jackfruit bulbs (available at Indian grocery stores) work wonderfully. Soak the dried bulbs in warm water for at least 2 hours before using. Fresh jackfruit can be a little sticky, so lightly oil your hands before handling it.

Fresh Scraped Coconut – Importance of Freshness

Seriously, use fresh coconut if you can. It makes a huge difference in the flavor. Frozen coconut can work in a pinch, but thaw it completely and squeeze out any excess water. (Around 100g)

Crushed Jaggery – Types & Flavor Profile

Jaggery is unrefined cane sugar, and it adds a beautiful caramel-like flavor. You can use any type – dark jaggery will give a richer flavor, while lighter jaggery is a bit milder. (Approximately 200-225g)

Ghee – The Role of Clarified Butter in Indian Desserts

Ghee is essential in Indian cooking, and this recipe is no exception. It adds a wonderful richness and aroma. Don’t skimp on the ghee! (Approximately 7-8g)

Cardamom Powder – Aromatic Spice & Quality Considerations

Use good quality cardamom powder for the best flavor. If you have cardamom pods, you can grind them yourself for an even fresher taste. (Around 2-3g)

Cashew Nuts – Enhancing Texture & Flavor

These add a lovely little crunch. You can lightly roast them for extra flavor if you like.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the semolina. Heat the ghee in a pan over low heat. Add the semolina and roast it, stirring constantly, until it’s lightly golden and fragrant. This takes about 5-7 minutes. Be patient – you don’t want to burn it! Set aside to cool.
2. Now, prepare the jackfruit. If using fresh jackfruit, extract the pulp and use a sieve or grind with the semolina to avoid any stringy bits. If using dried jackfruit, drain it well.
3. Coarsely grind the coconut and jaggery together. You don’t want a paste – just a coarse mixture. A food processor works well for this, but you can also do it manually.
4. In a large bowl, combine the roasted semolina, jackfruit pulp, coconut-jaggery mixture, salt, and cardamom powder. Mix well to form a thick batter.
5. Let the batter rest for at least an hour. This allows the flavors to meld together. If the batter seems too thick, add a little water to adjust the consistency. Just before steaming, add a pinch of baking soda and mix gently.
6. Grease a plate (a round cake tin or a flat plate works well) with ghee. Pour the batter into the plate and spread it evenly.
7. Steam the batter for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before slicing and serving. Serve with sweetened coconut milk or a dollop of ghee.

Expert Tips

• Don’t overmix the batter after adding the baking soda – it will make the cake tough.
• Make sure your steamer has enough water to last the entire steaming time.
• If you’re unsure if the cake is cooked, steam it for a few more minutes.

Variations

• My friend Priya adds a handful of chopped dates to the batter for extra sweetness. It’s delicious!
• For a richer flavor, you can add a tablespoon of grated nutmeg.
• My family loves to sprinkle some toasted coconut flakes on top before steaming.

Vegan Adaptation

To make this vegan, simply substitute the ghee with a vegan butter alternative or coconut oil.

Gluten-Free Considerations

This recipe is naturally gluten-free, as long as you use pure semolina or idli rava that hasn’t been processed in a facility that also handles wheat.

Spice Level Adjustment

Feel free to adjust the amount of cardamom powder to your liking. You can also add a pinch of nutmeg or a tiny bit of clove for a warmer spice profile.

Festival Adaptations (Specific Indian Festivals)

This cake is often made during Onam and Ganesh Chaturthi. It’s considered an auspicious offering to the gods.

Baked vs. Steamed – Exploring the Differences

You can bake this cake instead of steaming it! Preheat your oven to 200°C (392°F) and bake the batter for 25-30 minutes, or until golden brown. The baked version will have a slightly different texture – a bit more crumbly and less moist than the steamed version.

Serving Suggestions

Serve this cake warm or at room temperature. It pairs beautifully with a cup of chai or a glass of sweetened coconut milk.

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

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

If using fresh jackfruit, lightly oil your hands to prevent stickiness. Extract the pulp and remove any seeds or stringy bits.

Can I use store-bought coconut instead of fresh coconut?

Yes, you can use frozen coconut, but thaw it completely and squeeze out any excess water. Fresh is always best, though!

What is the significance of using ghee in this dessert?

Ghee adds a unique richness and aroma that’s characteristic of Indian desserts. It also helps to bind the ingredients together.

Can this cake be made ahead of time?

Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Add the baking soda just before steaming or baking.

How can I adjust the sweetness level of the cake?

Adjust the amount of jaggery to your liking. Start with 1 cup and add more if needed.

Is Idli Rava and Coarse Semolina the same?

They are similar, but not exactly the same. Idli Rava is coarser than most coarse semolina varieties. Both will work, but Idli Rava will give a slightly more textured cake.