Pelakai da Ghatti – Steamed Jackfruit Cake

pelakai da ghatti 1

‘Pelakai da Ghatti’ is a traditional (seasonal) snack or breakfast item in Mangalorean cuisine. And it is loved by everyone in my family. This dish is traditionally made using the teak leaf, and it gives the ghatti / steamed cake a beautiful yellow colour and  amazing aroma.

pelakai da ghatti 2

pelakai da ghatti 4


  • 30 – 35  Jackfruit Pulp, cut into pieces
  • 1 1/2 cup  White Rice
  • 1/4  Grated Coconut
  • 1/2 cup  Jaggery ( or as required )
  • 6-8  Cardamom
  • 1/2 tsp  Peppercorn
  • 2 Big Banana Leaves / 6-8 Teak Leaves
  • 3/4 tsp  Salt

pelakai da ghatti 3


  1. Wash and soak rice in water for 3 hours.
  2. Grind rice along with jackfruit pulps, cardamom and pepper to a thick-mildly coarse paste (do not use water for grinding). Add jaggery as required for sweetness, if the jackfruit is not too sweet.
  3. Add grated coconut and salt to the thick jackfruit paste and give a good stir.
  4. Place a banana leaf on the steamer and transfer the thick paste over it.
  5. Cover it with another banana leaf and steam for 45 to 60 mins. Steam for first 10 mins on high flame and then reduce the flame to medium.
  6. Remove and cut to pieces and serve hot or cold.


  • Do not add too much rice or the ghatti/steamed cake will turn out hard.
  • For the mentioned amount of rice, you can add few extra pulps says 5-6, but not more or it might turn out soggy.
  • If you are using frozen jackfruit for this recipe, then bring it to room temperature before using it.

23 thoughts on “Pelakai da Ghatti – Steamed Jackfruit Cake

    1. Thanks Rachel & Dawn. Jackfruit is not easily available in Melbourne too. But I caught my eyes on these fresh one’s in an Asian fruit market and have seen the Asian stores selling the frozen ones. Hope this helps. 🙂

      Liked by 1 person

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