Jackfruit Idli | Halasina Hannina Kadubu | How to make jackfruit idli?

Jackfruit idli recipe with step-by-step photos and instructions.

Also known as Panasa idli/Ponsa idli in Konkani, Halasina Hannina Kadubu in Kannada. A sweet, flavourful, soft idli that requires no fermentation.

During summers when jackfruit is available in abundance we just love to relish it in its fruit form. However, once the monsoon sets in, they start to lose their sweetness and taste bland.

This is the time I start making different jackfruit recipes. This jackfruit idli recipe is a great way to use this kind of bland jackfruit. There are many sweet jackfruit recipes like Dhonas (Jackfruit cake), Jackfruit Patholi (Rice wraps with a sweet filling) etc.

Jackfruit Recipes Below:-

Jackfruit is called Panas in Konkani, Fanas in Marathi, Katahal in Hindi, Halasina Hannu in Kannada. Whenever we get a jackfruit at home, it becomes difficult to use it all at once. We eat the ripe jackfruit pods, use them partly in different recipes and then I store the remaining in the freezer.

However, you can store it in the lower fridge section for only a maximum of 4-5 days after which it will start to ferment and go sour. However, it will last for about 3-4 months in the freezer. I had some frozen jackfruit so decided to make some idlis for breakfast. You can make many jackfruit sweets using frozen jackfruit.

What is Jackfruit Idli?

Jackfruit idli is known by many different names in different regions. Jackfruit Idli also known as Panasa idli or Ponsa Muddo (Konkani), Jackfruit Kottige or Halasina Hannina Kadubu (Kannada) is a sweet idli (rice cake/dumplings) made using ripe jackfruit, rice, jaggery and coconut. In South Canara (especially Mangalore), these idlis are traditionally steamed in teak leaves (saaylyachi paana or pelata era or kudchempe paan).

Teak leaves impart a nice colour and aroma to the idlis. However, you can use banana leaves or steam them in idli moulds. I steam these idlis in a regular idli steamer.

You can have these idlis for breakfast or as a tea-time snack. These idlis can be prepared the previous night. Great to wake up on a weekend with a ready breakfast. Serve these flavoursome jackfruit kadubu or jackfruit gidde with a dollop of ghee.

How to steam Jackfruit Idli?

As I have already mentioned above, traditionally these idlis or ‘jackfruit Gatti‘ are steamed in teak leaves or banana leaves. In absence of the same, you can steam in an idli steamer. However, if you do not have an idli steamer too, you can steam the batter either in small steel cups or in a shallow dish.

To steam in a shallow dish, grease the plate with ghee. Pour the batter onto the plate and level it up. Steam in a steamer or pressure cooker (without the whistle) for 15-20 mins, with sufficient water below the plate. Once cooled cut into desired pieces.

Tips

1. Jackfruit – You can use any variety of jackfruit for this sweet idli recipe. However, the soft variety (rasaal fanas) makes it easier to grind. You can also use frozen jackfruit. Thaw completely before using.
2. Rice – You can use idli rice or sona masoori rice.
3. Idli rava – You can use idli rava too. Soak idli rava for 15 mins before use. However, for best taste and texture use rice.
4. Batter – Jackfruit idli batter should be thicker than regular idli batter.
5. Turmeric – The use of turmeric is optional. It just lends a nice bright yellow colour to the idli sweet.
6. Jaggery – You can adjust jaggery as per your preference of sweetness.
7. Cashewnuts – You can also add cashewnuts to the batter before steaming.
8. Proportions – Proportions are very important in this recipe. Preferably use measuring cups to avoid any errors.

How to make Panasa Idli?

Soaking rice for jackfruit idli

1. Wash the rice with water twice. Soak for 3-4 hours.

Grinding jackfruit and other ingredients.

2. Take the jackfruit, grated coconut, jaggery and elaichi (cardamom) in a mixie jar. Grind all the ingredients to a fine paste. (Do not add water while grinding.)

3. Next drain the water from the soaked rice. Add the soaked rice to the jackfruit paste. Do not add any water while grinding rice too.

Grinding rice

4. Grind the rice coarsely with the jackfruit paste. Fine granules like rava should be present in the batter. (See pic below)

5. Add a little turmeric to give the idli a bright yellow colour. Mix well.

6. Finally add salt and give a good stir. Mix the batter well for at least 3-5 mins.

7. Cover the batter and rest for 30 mins to 1 hour. Once the batter is rested for about 30 mins, keep water for heating in an idli steamer.

Steaming jackfruit idlis

8. Brush ghee (clarified butter) to idli plates and keep ready.

9. Pour the idli batter up to 3/4 ^th capacity of each idli mould. Once the water comes to a rolling boil, lower the gas flame and carefully place the idli plates inside the steamer.

10. Cover and steam the idlis for 15-20 mins. Once the idlis have been steamed remove them from the steamer.

11. Pass cold tap water at the back of the idli plate (optional but helps remove the idlis smoothly without disintegrating.). Allow the idlis to cool completely before demoulding.

12. Serve the idlis with a generous spoonful of ghee.