Jack fruit (de seeded and cleaned) - 1.5cups (app.)
Jaggery-1/2cup (app. adjust according to the sweetness of the fruit)
Coconut milk - ~~1/2 cup ( I used coconut milk powder, hence it is 3 tablespoon powder + little less than 1/2cup Luke warm water )
Few Coconut pieces
Ghee- 1 tablespoon
Chop the jack fruit into small pieces.
Heat a tablespoon of ghee in a small pressure cooker. Roast the cashews and coconut pieces separately till they turn nice golden in colour and keep it aside.
Add the chopped jack fruit in the cooker and fry for 3-4 minutes.
Then add 1/2 cup of water, and pressure cook for 3 whistles.
Open the cooker, once it cooled down completely and mash the jack fruit.
In a separate sauce pan take the jaggery with little (less than 1/4 cup) water and heat it till the jageery melts down.
Strain the melted jaggery and add it with the jack fruit pulp. You can continue the process as such, but I felt the pulp has not mashed up properly, hence I transferred the content to the blender and blended it to a smooth paste. ( check photos 10 & 11)
Heat the jack fruit pulp + jaggery on low heat for 5 minutes and add the coconut milk. Mix it well and put off the heat after a couple of minutes.
But the 2nd time was not charm! Hope you can see the difference from the photos. If you read Tamil, do check here for an elaborate post on this.
Garnish with half of the roasted cashews and coconut pieces , reserve the rest for garnishing while serving.Enjoy!
When we bought the jack fruit for the 1st time here in a Chinese market, luckily we got a very sweet and ripped fruit. We just finished it off in a jiffy! ;)
Somehow I managed to finish it off ! Wish me luck, am going to the Market soon! ;) :)