Ingredients:

• 12 – Jackfruits (ripe)
• 1/2 cup – Jaggery
• 3/4 cup – Thick Coconut Milk
• 3 tsp – Cashew nuts, broken
• 1 tbsp – Coconut bits
• Cardamom powder (a pinch)

Method:

1. Pressure cook jackfruit immersed in about 2 tbsp water until 2 whistles on medium flame or until soft.
2. Cool down, drain water, then grind to a fine paste and set aside.
3. Heat 1 tsp ghee in a pan, add coconut bits and cashew nuts, fry till golden brown and set aside.
4. Mix jaggery with 1/4 cup water and break the lumps formed, strain (to remove impurities) and heat for 5 minutes until it bubbles.
5. Add the jackfruit paste and mix until it is evenly coated with jaggery.
6. Let it become a little thick, add remaining ghee, then add coconut milk and give a quick stir. Don’t let it boil for long after coconut milk is added as it will start to separate.
7. When it is about to boil, switch off the heat, then add fried cashew nuts, coconut bits and cardamom powder and give a stir.
8. Reserve a few cashew nuts and coconut bits for garnishing while serving.
9. Serve warm or cold.
10. Recipe courtesy: Sharmi’s Passions

Recipe courtesy of Sharmilee