• Wash rice a few times and drain. Add fresh water and soak the rice for 4 hours or overnight.

Make the filling

• Finely mince jackfruit into tiny pieces. It can also be finely chopped in a food processor.
• Add grated coconut and jaggery into a heavy bottomed pan and stir on medium heat. Jaggery melts. Turn off the heat when excess water evaporates, the mixture does not have to be completely dry.
  
• Mix finely minced jackfruit and cardamom powder into the coconut jaggery mixture. Set aside to cool.
  

Make rice batter

• Drain water from the soaked rice. Add rice into a blender jar. Add ¼ cup + 3 tbsp water and blend into a very smooth paste, no grits should remain.
• Transfer rice batter into a bowl and add in the salt. Mix well.

  NOTE: For the right consistency of batter, please refer the picture/video.
  

Assembling and cooking

• Cut banana leaves into approximately 12 x 12 inch pieces. Clean the leaves using a wet towel or carefully run them under water and dry using a towel.
• Move the leaves in quick motions over a flame to make them pliable, they otherwise break on being folded.
  
• Before continuing with the next steps, set up a steamer with water over medium heat, so that the water is boiling by the time we are done folding the genasale.
• Lay out all the pieces of banana leaves on the counter. Pour a small ladleful of the batter at the center of the banana leaves. Repeat this step on all the banana leaves.
• Spread the batter into a 7 inch circle or rectangle. Batter can be spread using the back of a ladle or by lifting and moving the banana leaf which will in turn make the batter spread. Repeat this step on all the banana leaves.
  
• Cover one half of the rice batter with the sweet filling mix, right till the edges. Repeat this step over batter on every banana leaf.
  
• Lift the banana leaf and fold over, so that the plain half of the batter (without filling) is now on top of the filling. Fold the sides of the banana leaf to form a pocket. Place the packet folded side down, so that it doesn't open.
  
• Steamer should be steaming by now. Carefully place all the folded packets, folded side down inside the steamer. They can be placed on top of each other.
• Cover and steam on medium heat for 40 minutes.
• Allow it cool down until it's cool or at-least warm enough to handle. Opening the packet when it's just done steaming may cause genasale to break.
• Serve with a dollop of ghee. For a vegan option, use coconut oil.