Kumbilappam or Chakkayada

In Kerala kitchens, the joy of jackfruit doesn’t end with the season – it continues, quietly, in jars of chakka varattiyathu tucked away with care. And from this treasured preserve comes one of the most nostalgic snacks: Kumbilappam, or as many call it with love, Chakkayada.

Traditionally made using chakka varattiyathu – a thick jam of ripe jackfruit slow-cooked with jaggery and ghee – this steamed delicacy is a true testament to Kerala’s seasonal wisdom. If stored properly in bharanis or glass jars, chakka varattiyathu can last a year or more, allowing you to relive the taste of summer even in the heart of monsoon.

To prepare Kumbilappam, the varattiyathu is mixed with grated coconut and rice flour, along with a touch of Ghee and salt . The mixture is then wrapped and steamed – and that’s where tradition takes many shapes.

The classic wrapping is done in vazhana ila (Indian bay leaf), which imparts a subtle fragrance. But when that isn’t available, many homes turn to banana leaf, or even better – vattayila (Macaranga peltata). My mother used to make Chakkayada in vattayila, and I still remember how the steamed ada would come out a little darker in colour, with a deeper, almost earthy aroma that made it even more special.

Once steamed, the leaf is peeled back to reveal a soft, sweet, mildly spiced dumpling – rich with the flavour of jackfruit and coconut, and subtly perfumed by the leaf it was wrapped in. It’s not just a snack. It’s a quiet ritual. A memory. A taste of home.

And whether you make it during jackfruit season or with a spoonful of carefully stored chakka varattiyathu, Kumbilappam will always feel like a gift from the past – warm, sweet, and wrapped in love.

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Kumbilappam or Chakkayada

Author: Ushadevi Cooking Method: Baking, Steaming Cuisine: Kerala Courses: Breakast, Cakes & Cookies, Snacks, Sweets & Desserts, Vegan, Vegetarian

Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Cooking Temp: 120  C

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup Chakka Varattiyathu (Jackfruit Preserve)
• 1 cup Jackfruit slices
• ¹⁄₂ cup Jaggery
• 1 teaspoon Ghee
• 2 cup Rice powder
• ¹⁄₂ cup grated Coconut
• ¹⁄₂ teaspoon Cardamom powder
• Salt as required
• Vazhana Ila (Indian Bay leaf)

Instructions

1. Kumbilappam is a slightly time-consuming dish, but the taste is truly heavenly. Let’s begin.
2. If you already have Chakka Varattiyathu (jackfruit preserve), the recipe becomes much easier. If not, let’s make a quick version.
3. First, slice the jackfruit into small pieces.
4. Blend the pieces into a coarse paste using a mixer. Do not make it too smooth.
5. Add jaggery and cardamom powder to the paste and mix well. Your instant Chakka Varattiyathu is ready.
6. Now add rice flour, a pinch of salt, and ghee to the jackfruit mixture. Mix everything into a thick batter.
7. Take Vazhana ila (Indian bay leaves) and shape them into cones. Use a toothpick to secure the shape.
8. Fill each cone with the batter and fold the top end of the leaf to close it.
9. Steam the filled cones for at least 15–20 minutes until cooked.
10. Once done, remove from steamer and serve warm.
11. Kumbilappam is ready to enjoy!