Jackfruit Steamed Cake in Sagwan Leaf
A traditional delicacy from Udupi, Karnataka
šæ What It Is:
Jackfruit Steamed Cake, known locally as āHalasina Hannina Gattiā or āPelekayi Gattiā, is a traditional Udupi delicacy made from ripe jackfruit pulp, rice, and jaggery. The batter is wrapped in Sagwan (teak) leaves and steamed, creating a soft, flavorful, and naturally sweet dish.
š” How Itās Made in Udupi, Karnataka:
In Udupi households, this is typically prepared during the jackfruit season (AprilāAugust):
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Ingredients Used:
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Ripe jackfruit pulp (freshly removed from pods)
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Soaked raw rice
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Jaggery (natural cane sweetener)
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Grated coconut
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A pinch of salt
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Optional: cardamom powder for added aroma
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Sagwan (teak) leaves for wrapping
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š½ļø How to Eat:
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Gently peel open the steamed Sagwan leaf to reveal the soft golden cake inside.
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Enjoy it warm or at room temperature.
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Can be eaten plain or with a drizzle of coconut milk, homemade ghee, or even a dash of honey.
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Perfect for breakfast, evening snacks, or as a light dessert after meals.
š Health Benefits:
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Natural Ingredients ā No Preservatives:
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Made from jackfruit, rice, jaggery, and coconut ā all fresh and chemical-free.
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Rich in Dietary Fiber:
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Jackfruit and rice improve digestion and help regulate bowel movements.
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Good Source of Energy:
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Jaggery and jackfruit provide natural sugars for sustained energy.
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Immunity Boosting:
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Jackfruit contains Vitamin C and antioxidants that help strengthen the immune system.
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Heart-Healthy:
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Low in fat and steamed (not fried), it is good for the heart and cholesterol control.
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Gluten-Free & Vegan:
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Ideal for those with gluten intolerance and fits a plant-based diet.
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š± Eco-Friendly & Culturally Rich:
Cooking in Sagwan leaves adds not just aroma but also a touch of nature. It reflects Udupiās sustainable cooking traditions, where food and environment coexist beautifully. Itās also a popular dish during festivals and temple offerings.