Halwai November 9, 2018


• 12 – ripe jack fruit pods
• 1 cup – Coconut Milk
• 1/2 cup – Jaggery
• Cardamom powder, a pinch
• 2 tbsp – Ghee
• Cashews
• Coconut pieces
• Salt, a pinch


  1. Chop the jack fruit and puree it into a fine paste.
  2. In a pan take a tsp of ghee and pour in the jack fruit paste. Add a little water if the puree is too thick.
  3. Allow this to cook on medium flame for around ten minutes.
  4. In a vessel, boil the jaggery with 1/4 cup of water till it melts.
  5. Once done, filter it to remove impurities, and transfer the syrup to the cooked jack fruit pulp.
  6. Stir and boil on medium flame for ten more minutes.
  7. Now reduce the flame to low and add the coconut milk. Whisk well to blend everything and switch off the flame.
  8. Do not let it boil after the coconut milk is added as it will start separating.
  9. Now add the cardamom powder to the pradhaman.
  10. Separately, fry cashews and coconut pieces in ghee until golden brown.
  11. Add them to the pradhaman as garnish.
  12. Recipe and image courtesy: 4th sense cooking
  13. http://www.4thsensecooking.com/