Jackfruit Appam
Jackfruit Appam /chakka paniyaram – It is warm, satisfying, intensely flavourful, and easy to make loaded with jackfruit, jaggery, cardamom powder, perfect for snacks, dessert, or an appetizer! 
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What is Chakka Paniyaram?
Hello Everyone, Welcome!
I’m so excited to share this Jackfruit Appam that has been a favorite of mine for years!
Traditionally this recipe is from Kerala, this sweet dish is a must prepare for Onam and other celebrations.
The predominant flavor of the dish is jackfruit and ghee!
It is widely called as “Chakka Panniyaram” which means jackfruit in Malayalam.
These are fluffy and super easy to make!
Adding Coconut gives you the right texture and consistency and incredible flavors to the appam.
This appam is sweetened by jaggery. The golden yellow jaggery has a has the rich and fabulous taste to the appam.
These are a must prepare for the Sweet Lovers.
Reason to love this recipe:
Being from south India, I have seen this dish made from early childhood, it has been traditional preparation at home, and here his the exact blend of the ingredients to make the right paniyaram recipe.
The nutritional facts of the dish are very high and the ingredients like jackfruit, coconut, ghee are very good for your body.
The taste of the recipe is extremely good! These are utterly delicious.
How to Make Jackfruit Appam:
Tips and Substitution to make Chakka Paniyaram:
I have blended the jackfruit and coconut for the smooth texture, you can also pulse just for a few seconds to get the grainy texture of the coconut.
To sweeten the appam I have used jaggery and powdered sugar. You can add the only jaggery to sweeten the appam. Make sure to add powdered jaggery, that helps in quick blending and it gets easily dissolved in the batter.
You can also use wholewheat flour instead of all-purpose flour.
Add baking soda just before you make the appam in the pan.
Cook the paniyaram in the ghee for the best flavors and taste.
Don’t make the batter too runny if it is runny add some flour to get the texture.
Frequently Asked Questions:
1.How long can we store the jackfruit Appam?
Jackfruit Appams can be stored for around 2 to 3 days in normal room temperature and uptown a week if we kept in the refrigerator.
Store them in an air-tight container wrapped with the paper towel.
2. Can we substitute ghee for this recipe?
Ghee brings out the best taste for this recipe, but you can use coconut oil in replacement also.
3. Can we make without the appam pan?
Yes, it can be made in the pan, though the shape may not come out well. To get the best shape and an appealing look of the dish it is preferred to make it in an appam pan.
Other Dessert Recipes You would like to try:
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Jackfruit Appam
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
Jackfruit Appam – It is warm, satisfying, intensely flavourful, and easy to make loaded with jackfruit, jaggery, cardamom powder, perfect for snacks, dessert, or an appetizer!
Ingredients
- 6 jackfruits
- 3/4 cup all-purpose flour
- 1/4 cup coconut
- 3 tablespoon jaggery
- 1/8 teaspoon cardamom powder
- 1 tablespoon semolina
- 1 tablespoon sugar (optional)
- 2 tablespoon ghee (divided)
- 1 teaspoon cashews
- 1 teaspoon raisin
- 1/2 teaspoon almonds
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Instructions
- These are the ingredients to make jackfruit Unni appam.
- To the blender, add 6 jackfruits and 3 tablespoons diced coconut blend to make a smooth puree.
- Transfer to a bowl.
- Add 3 tablespoon jaggery, mix them well. (You may also use your fingertips to mix the jaggery)
- Add all 3/4th cup all-purpose flour, 1/8 teaspoon cardamom powder. Mix well.
- Heat 1 teaspoon ghee, add cashews, raisin, and almonds. Stir for few seconds to a light golden color.
- Add the fried nuts to the batter. Mix well.
- Add 1 tablespoon semolina to the batter and mix well.
- Add 1/2 teaspoon baking soda. Mix to make a batter.
- Pour the ghee evenly in all the hollow space and pour in the spoonful of batter. Cook for 3 to 4 minutes.
- Gently Flip the uncooked side to touch the bottom of the pan. Cook for 3 to 4 minutes until it turns to a nice golden color.
Notes
Tips and Substitution:
I have blended the jackfruit and coconut for the smooth texture, you can also pulse just for a few seconds to get the grainy texture of the coconut.
To sweeten the appam I have used jaggery and powdered sugar. You can add the only jaggery to sweeten the appam. Make sure to add powdered jaggery, that helps in quick blending and it gets easily dissolved in the batter.
You can also use wholewheat flour instead of all-purpose flour.
Add baking soda just before you make the appam in the pan.
Cook the paniyaram in the ghee for the best flavors and taste.
Don’t make the batter too runny if it is runny add some flour to get the texture.
- Category: dessert
- Method: stovetop
- Cuisine: indian
Keywords: jackfruit appam, chakka Paniyaram,appam recipe , paniyaram recipe
2
What do you mean by 6 jackfruit? Does that mean each piece of fruit with seed in center? Do you use the seed also, or discard seed? Thank you
Hi Mackinnon, It is 6 pieces of jackfruits with seed discarded.