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My compliments on an excellent dish!

Ripe jackfruit, peeled: 1/12 cups

Rice, soaked and drained: 1 cup

Jaggery, powdered: 1 cup

Ghee: 1 tbsp

Elaichi: 1/2 tsp

Coconut, grated: 1 cup

Banana leaves, cut into 15-20 cm pieces squares - whatever is required number

Chop the peeled jackfruit into very fine pieces.

Powder the rice and sieve into fine flour and mix the jaggery with a little water and heat till the jaggery dissolves. Strain the extract.

Mix the jackfruit pieces and the grated coconut into the jaggery extract and heat till the whole mixture thickens.

You should be able to form a ball or scoop it up and allow to cool. Now mix the rice flour, elaichi powder and ghee into the cooled mixture and form a thick dough.

Take the banana leaves and hold them slightly over the flame.

This will help the leaves to stay intact without tearing.

Spread two tablespoons of rice flour paste and spread it evenly to get a banana shape on the banana leaf. Now roll the banana leaf around the dough as if rolling a mat or a sandwich roll.

Tie both the ends with thread. When all the rolls are ready steam it in the cooker for 15 -20 minutes and serve hot.

Do you have a recipe that is original and innovative?

Mail it to us and Chef Pradeep Khosla, Executive Chef, Taj Krishna, will pick the best.

The winner will walk away with a gift from 24 Letter Mantra, the organic shop.

E-mail to: hydmetro@gmail.com on or before April 30, 2008 Wednesday noon.

Your entry should have your address and contact number.

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