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Wednesday, April 13, 2016

JACKFRUIT HALWA






Previous Recipe: KUZHI PANIYARAM

One of my favorite fruit!! Back home in India, during jackfruit season our backyard would be filled with this fruit. We had about 4 trees if I could remember correctly, that would always be filled with ripe and delicious looking jackfruit. I go crazy excited whenever I see, hear or taste - JACKFRUIT. Any dish made out of this fruit I would love to try. If you do know of a different dish let me know.


Previous Recipe: KUZHI PANIYARAM

Jackfruit halwa, Jackfruit Ada, Jackfruit chips and many more delicious dishes are the usual sweets prepared around this time by my mom. This halwa is a little bit time consuming to stir in the pan to its right consistency but once done it can be refrigerated for up to a year. That is what usually happened at my home, it was the best time of the year. All year I got to eat this.
Previous Recipe: KUZHI PANIYARAM

INGREDIENTS


Prep Time: 20 mins
Cook Time: 
1- 1 1/2 hours
Total Time: 
2 hours
Serves: 
8-10 medium pieces




  • Ripe Jackfruit          - 8-10 cups/ 1.1 lbs                             (40-45 carples)
  • Jaggery                 - 2 cups or as required
  • Ghee                    - 1/2 cup
  • Dried Ginger Powder     - 1 tbsp.
  • Cardamom Powder         - 1 tbsp.
  • Water                   - 1/2 cup
  • Cashews (or peanuts)    - a handful (optional)

METHOD OF PREPARATION STEP BY STEP

1.Grease some oil on hands, cut the jackfruit and take the edible carpels (chulakal) and de-seed. Reserve the jackfruit seeds to make thorans and curries. They are so delicious and very healthy.
Previous Recipe: KUZHI PANIYARAM

2.Grind coarsely the jackfruit carpels in a mixer or food processor. Set aside.
Previous Recipe: KUZHI PANIYARAM

3.Heat 1 tea spoon of ghee in a pan and fry the cashews in ghee. Drain onto a plate/ paper towel.
Previous Recipe: KUZHI PANIYARAM

4.Heat jaggery with water in a deep vessel over medium heat until melted completely, for about 2-3 minutes. Remove from heat and strain it to remove any impurities.
Previous Recipe: KUZHI PANIYARAM

5.Transfer the strained jaggery into a uruli/ thick bottomed wide pan. Boil it over medium heat, stir constantly until it reaches a thick syrupy consistency.
Previous Recipe: KUZHI PANIYARAM

6.Add coarsely ground jackfruit and stir constantly over medium heat until the moisture leaves, for about 20-30 minutes. It would take 30-45 minutes to get the dark color.
Previous Recipe: KUZHI PANIYARAM

7.Once it becomes thick and reaches rolling consistency, add ghee at intervals so that it will not stick to the pan.
Once it is almost done add mixture browned, add dried, ginger powder, cardamom powder and little more ghee. Stir well to combine.
Previous Recipe: KUZHI PANIYARAM

Remove from heat and let it cool for sometime. Either you can transfer it to a plate and flatten it and cut into pieces or shape into balls or store as is in an air tight container.
Previous Recipe: KUZHI PANIYARAM
NOTES:
  • Can be stored in room temperature for a month and in refrigerator for 1 year.

ENJOY DELICIOUS JACK FRUIT WITH YOUR FAMILY

Hope you like it
Visit us for more
Previous Recipe: KUZHI PANIYARAM
Recipe Type: Sweet
Cuisine: Indian
Location: Amma's Kitchen
~LIVE LIFE WITH A LITTLE SPICE~


1 comment:

  1. Wooow it looks super yum!😍Jackfruit itself is a hit halwa with that will be awesome!The slice looks perfect and tempting pic!😊

    ReplyDelete

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