Wash and soak rice for about 4 hours.

Wash the teak leaves and dry them with a towel.

Pluck out the ripe pods of the Jackfruit, deseed and chop the pods into bite size pieces.

In a mixie, add the Jackfruit pieces and grind to a fine paste. Scoop out the fruit puree and keep it aside.

Add, the coconut, rice, and two cardamom pods into your mixie and NEVER add any water. Grind to a fine batter and mix this with the jackfruit puree. Lastly add the jaggery to the mixture. You can as well grind the jaggery along with the rice as well. Add a small pinch of salt and combine the batter well with your hands.

Let it rest for about 10 minutes and then scoop out a portion of batter and drop it in the centre of each teak leaf. You can make as many as you like and store the batter for the evening or next morning maybe.

Fold the leaf into a parcel so that the batter is well secured within.

Heat a steamer with almost 2 inches depth of water, place a ring or an elevation to support a flat plate. Place the folded leaves on the plate and close the steamer. Steam for 30 minutes, as jackfruits take a longer while to cook.

After 30 minutes, remove from the steamer. Unwrap and serve hot with melted ghee and midi upla (appe midi pickle)