Ingredients

• 2 cups rice, preferably boiled or matta rice (I used Goa rice here)
• 1 cup grated coconut, to grind with rice, optional
• 1 ½ cups grated coconut, for the chunn or filling
• 1 cup jaggery, grated
• 6 cardamoms, powdered
• Pinch of salt
• Fresh Jackfruit leaves, about 20 nos.

 Method

1. Wash and soak rice for atleast 4 hours.
2. Wash jackfruit leaves, wipe dry with soft muslin cloth or kitchen paper towel and set aside.
3. Take one leaf, shape into a cone and secure with toothpick. Thus make all the cones and set aside.
4. Break jaggery into smaller pieces and melt on low flame, then mix with remaining 1 1/2 cup coconut and cook till blended.
5. Add cardamom powder and mix well. Set aside to cool.
6. Grind the rice with salt and one cup coconut to a smooth thick dry paste.
7. If the paste has too much water, leave aside for the paste to settle down and discard the water that comes to the surface.  This step can be done the previous day and the paste left overnight in the refrigerator so that the excess water comes to the surface and can be easily drained.
8. Alternatively, microwave at half minute intervals until the paste reaches the desired consistency. Stir the paste at each interval to get an even consistency.
9. Take a cone, spread a ladle of rice paste evenly on the insides.
10. Put a spoon of the coconut/jaggery  filling.
11. Cover the filling with a small amount of rice paste to seal.
12. Prepare all Ediyos and steam in a steamer for 30 to 40 minutes or till done.
13. Serve warm or cold alongwith the leaf.  Remove the leaf and enjoy.

P.S.: Paste of one cup rice is sufficient for approximately 10 Ediyos