Kilanji
An authentic snack recipe from Lakshadweep, India
Cook Time
35 mins
Servings
4 servings
Difficulty
MediumCategory
SnackIngredients
For 4 servings
200g Rice flour
150g Grated fresh coconut
100g Jaggery (grated)
3g Cardamom powder
4piece Banana leaves (for wrapping)
120ml Water (warm)
2g Salt
10ml Coconut oil (for greasing)
8 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare the filling: mix grated fresh coconut with grated jaggery and cardamom powder in a bowl. Stir until the jaggery is evenly distributed. Set aside.
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In a separate bowl, combine rice flour and a pinch of salt. Gradually add warm water and mix to form a soft, pliable dough — similar to the consistency of modak dough. Do not make it too wet.
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Wash the banana leaves and wipe dry. Pass them briefly over a flame or dip in hot water to make them pliable and prevent cracking.
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Lightly grease each banana leaf with coconut oil.
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Take a portion of the rice flour dough (about the size of a golf ball) and flatten it on the banana leaf into a thin oval or round disc, about 5–6 mm thick.
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Place 2–3 tablespoons of the coconut-jaggery filling in the center of the disc.
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Fold the banana leaf over to enclose the filling, pressing the edges of the dough together to seal. The banana leaf wraps around the outside.
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Fold the banana leaf into a neat parcel and secure with a toothpick or tie with a thin strip of banana leaf.
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Steam the parcels in a steamer for 15–18 minutes until the rice flour is cooked through and the filling is hot.
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Remove from the steamer and allow to cool slightly before unwrapping. Serve warm.
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Chef's Tips
Fresh coconut is essential — desiccated coconut does not provide the same moist, fragrant filling.
Softening the banana leaves over a flame is important; stiff leaves will crack and the parcel will not seal properly.
The jaggery should be grated finely so it melts evenly into the coconut during steaming.
Kilanji is best eaten fresh and warm — the banana leaf imparts a subtle grassy fragrance to the rice cake.
About This Dish
Kilanji is a traditional snack dish from Lakshadweep, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Fresh coconut is essential — desiccated coconut does not provide the same moist, fragrant filling. - Softening the banana leaves over a flame is important; stiff leaves will crack and the parcel will not seal properly. - The jaggery should be grated finely so it melts evenly into the coconut during steaming. - Kilanji is best eaten fresh and warm — the banana leaf imparts a subtle grassy fragrance to the rice cake.
Category
Snack
Cook Time
35 mins
Servings
4 servings
Difficulty
Medium