A south Indian unique halasina hannu idly, also popularly known as kujje gidde by using bombay rava. The sweet dish is very popular in the udupi-mangalore area.
I used teakwood leaves to steam the idly, this will give a very aromatic smell.
Selecting teakwood leaves is very important, some teakwood tree leaves have an ash-type formation at the back of the leaves, this is not recommended to use, as this will give a sour taste.
The hot idly is best served with honey.


Cut open the jackfruit and deseed the jackfruit pods.

Chop the jackfruit into small pieces.

Grate 2 cups of coconut and keep it ready.

Add 2 cups of jackfruit, 2 cups of grated coconut, and 1.5 cups of jaggery in a mixer.

Grind to a fine paste, do not add water.

Dry fry the rava for 10 mins in a pan and add the rava with grinded mixture.
Add a pinch of salt.

Mix it well.

Clean the teakwood leaves.
Alternatively - you can also use banana leaves.

Add the mixture to the leaves as shown.

Fold them like a pouch, make sure the mixture is not coming out.

In an idly cooker, add the jackfruit pouch as shown.

Cook them for 20 mins on high flame and 5 mins on low flame.

Yummy halasina hannu idly is ready.
Enjoy with honey.
Ingredients
Directions

Cut open the jackfruit and deseed the jackfruit pods.

Chop the jackfruit into small pieces.

Grate 2 cups of coconut and keep it ready.

Add 2 cups of jackfruit, 2 cups of grated coconut, and 1.5 cups of jaggery in a mixer.

Grind to a fine paste, do not add water.

Dry fry the rava for 10 mins in a pan and add the rava with grinded mixture.
Add a pinch of salt.

Mix it well.

Clean the teakwood leaves.
Alternatively - you can also use banana leaves.

Add the mixture to the leaves as shown.

Fold them like a pouch, make sure the mixture is not coming out.

In an idly cooker, add the jackfruit pouch as shown.

Cook them for 20 mins on high flame and 5 mins on low flame.

Yummy halasina hannu idly is ready.
Enjoy with honey.
Leave a Reply