Ingredients:

• 350 ml – thin Coconut Milk (reserve 50 ml)
• 80 g – Rice flour
• 10 ripe Jackfruit bulbs (8 big size or 10 small size), cut into 1/4 inch cubes
• 3/4 cup (175 ml) – melted and sieved Jaggery
• 1/4 tsp – Cardamom powder
• 50 ml – thick Coconut Milk

Method:

1. In a wide non-stick bowl, add 300 ml thin coconut milk and boil on a low heat.
2. When it starts boiling, pour rice flour evenly with one hand and simultaneously stir with a spatula with the other hand. Mixing of rice flour in boiling coconut milk is very important while making kheer / kakkambi. It should be mixed evenly, else it may form lumps.
3. Cook rice flour in thin coconut milk on a low heat for 10 minutes.
4. Add cubed ripe jackfruit and mix well. Cover with a lid and cook on a low heat for 15 minutes or until well cooked. Add extra 50 ml thin coconut milk if required. Rice flour should not be thick in consistency.
5. At this stage, add melted and sieved jaggery. Mix well until smooth. Cover again and cook on a low heat for 10-12 minutes until well combined with jackfruit, coconut milk and rice flour. Switch off the heat.
6. Finally add 50 ml thick coconut milk (3 tbsp) and stir well gently. Sprinkle cardamom powder and serve warm.
7. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya