Home » Sweets & Desserts » Semia Kumbilappam


Semia – 1 cup
Grated coconut – 1 cup
Jaggery syrup – 300 gram
Avil – one handful
Ghee – 2 table spoon
Cashew nut – 10 nos
Raisins – little
Cardamom powder – 1 tea spoon
Jack fruit leaves – 10 nos

Method of preparation

Take a thick bottom pan and add ghee. Heat the ghee. Add cashew nut, raisins and fry. Keep the fried cashew nut and raisins aside. In the same ghee roast the semia. Add coconut, avil, jaggery syrup, cardamom powder. ( the volume of the jaggery syrup should be in the level to knead the mixture. You should not add more water). Add the fried cashew nut and raisins and mix. Take the jack fruit leaf and make it in the shape of spoon (kumbil) and pin it with the thin stick. Fill one big spoon of semia mix into it . keep it in appachembu and cook well. ( while cooking have to make sure that the position of each kumbilappam is straight). On getting cooled you can serve.

Comments are closed.