Jackfruit appam, sweet appams made with foxtail millet, jaggery and luscious jackfruits. A delicious sweet made for Karthigai festival in Tamilnadu.Jump to Recipe
Appam/Abelskiver, small soft fluffy clouds of deliciousness. These cute lil stuff can be made into savory or sweet. Though we make savory ones regularly with leftover dosa batter, these sweet ones are really special. The Neiappam, which we make during Kaarthigai, likewise jackfruit appams, an exotic version of neiappam, a real delicacy. I call it Dessert fit for Kings.
We rarely get a good haul of jackfruits here. Nothing can beat the taste of, what we get back home. I was lucky to get a good share of jackfruit this year at the nearby grocery store. The aroma of the fruit fills the whole supermarket, that is how i got to pick up some good ripened, delicious jackfruits last month
After devouring to our hearts content, i wanted to make some sweets with them. The first thought was to make chakka pradaman, a rich pudding with jackfruits, but i couldn’t save that amount of fruit needed for the pudding, so settled for this sweet abelskiver/appam. Made this as a weekend snack, even my neighbours came in, asking what special i m making! That is the sweet aroma of the fruit, when it is mixed with jaggery/palm jaggery it becomes more divine.
The traditional method to make this to deep fry it in oil, making it in the abelskiver/paniyaram pan, makes it little healthy and uses very little fat.
How to make Jackfruit appam
The regular appam, is made with rice and urad dal, which is soaked for few hours, then ground and mixed with jaggery, cooked in the paniyaram pan. Then we have the instant appam made with wheat flour, blended with bananas and jaggery, the most preferred one too.
In this recipe, i have replaced rice with foxtail millet. Foxtail millet, also called thinai in tamil, is mostly used in making desserts for its earthly flavor, like this foxtail millet & wheat rava ladoo and mango millet payasam
Soak the millet for a minimum of 3 hours, then grind it with fresh jackfruit pieces, jaggery and cardamom powder. Add rice flour and baking soda to the batter and cook it like regular paniyaram in the paniyaram pan.
Jackfruit Appam | Foxtail millet sweet appam with jackfruit
- Paniyaram pan/Ableskiver pan
- 1 cup foxtail millet thinai arisi
- 4 nos jackfruit pieces, chopped seed removed
- ¾ cup powdered jaggery
- 2 tbsp freshly grated coconut optional
- 2-3 tbsp rice flour
- 4 nos cardamom seeds alone
- ¼ tsp baking soda
- ghee for cooking the appams coconut oil can be used for vegan option
- Wash and soak the millet in water for 2-3 hours.After the said time, drain the water, take the millets along with jackfruit pieces, cardamom, jaggery into mixer. Grind it smooth without adding water
- Remove the batter to another vessel. Let it sit for 10 minutes. To this add rice flour and baking soda and whisk well to combine.
- Heat a paniyaram pan/Abelskiver pan, keep the flame simmer, add a drop of oil/ghee in each hole of the paniyaram/abelskiver pan, pour batter upto 3/4th of each hole.
- Add another drop of oil/ghee on each hole, cover and cook for 2-3 minutes. Keep the flame simmer all through.
- After 2 or 3 minutes, remove the cover, using a fork and turn each appam/abelskiver to the other side. Cook for another 2-3 minutes. Remove it to another serving bowl. Repeat the same with the rest of the batter.
- Serve it warm. Leftovers can be refrigerated. If serving from the fridge, reheat in the microwave for 10 seconds and serve warm to enjoy the juicy flavors
These delicious jackfruit appams make a wonderful festive treat and a lovely edible gift for festivities.
More Foxtail millet recipes
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