Very Happy Onam wishes to all .I happen to taste this Kerala's Special - Jacfruit Halwa last-year and its taste still drives me to the Kitchen to do it again.It can be done with Sugar otherwise the Authentic recipe demands the use of Jaggery.This flavourful and mouth-watering Halwa can be one in 30 - 35 mins precisely.Don't add more water in the Pulp and in the preparation of Jaggery Syrup as it will increase the cooking time accordingly.Here is the recipe for U to try at home.
Jackfruit Halwa - Halwa made with Jackfruit pulp and Jaggery syrup
Ingredients:
30 nos Jackfruits - de seeded
350 gm Jaggery
1/2 tsp Dry ginger(Sukku) powder(optional)
few ghee roasted Cashewnuts
2 - 3 green cardamoms - crushed
100 gms ghee
Directions
1.Clean the Jackfruits and pulse it twice or thrice in mixer-grinder without adding water.
2.Prepare Jaggery Syrup with 200 or 300 ml water and filter the syrup.
3.Heat Jackfruit Pulp in a kadai for 1 - 2 mins and then when it begins to boil start adding the Jaggery Syrup little by little with dry-ginger powder and keep on stirring for 12- 15 mins.
4.When it begins to get thick,add ghee little by little,crushed cardomom and ghee-roasted cashews and keep on stirring it.Turn off the flame - when it becomes semi-dry like carrot Halwa.Leave it.It will get into Halwa texture.
5.U can have it hot and relish the Jack-fruit flavor in each spoon of it.
Note:
1.If u want it sweeter,add 2-3 tbsp sugar before it becomes thick.
2.When it is cool or after 3-4 hours, roll it in Aluminium foil and press-tight,the Halwa will look like the one in
the picture above.
3.Don't add any flavor that diminishes the original Jackfruit flavor of this Halwa.
I am submitting this recipe post to Dish-name-starts-with-J Event conducted by Akila's Kitchen
.
Jackfruit Halwa - Halwa made with Jackfruit pulp and Jaggery syrup
Ingredients:
30 nos Jackfruits - de seeded
350 gm Jaggery
1/2 tsp Dry ginger(Sukku) powder(optional)
few ghee roasted Cashewnuts
2 - 3 green cardamoms - crushed
100 gms ghee
Directions
1.Clean the Jackfruits and pulse it twice or thrice in mixer-grinder without adding water.
2.Prepare Jaggery Syrup with 200 or 300 ml water and filter the syrup.
3.Heat Jackfruit Pulp in a kadai for 1 - 2 mins and then when it begins to boil start adding the Jaggery Syrup little by little with dry-ginger powder and keep on stirring for 12- 15 mins.
4.When it begins to get thick,add ghee little by little,crushed cardomom and ghee-roasted cashews and keep on stirring it.Turn off the flame - when it becomes semi-dry like carrot Halwa.Leave it.It will get into Halwa texture.
5.U can have it hot and relish the Jack-fruit flavor in each spoon of it.
Note:
1.If u want it sweeter,add 2-3 tbsp sugar before it becomes thick.
2.When it is cool or after 3-4 hours, roll it in Aluminium foil and press-tight,the Halwa will look like the one in
the picture above.
3.Don't add any flavor that diminishes the original Jackfruit flavor of this Halwa.
I am submitting this recipe post to Dish-name-starts-with-J Event conducted by Akila's Kitchen
.
4 comments:
Yummy, thanks for sharing!
Thanks for the feedback Saru!.
look our traditional recipes always depend on jaggery or date gur and ghee to get their unique flavour and taste great while nourishing us !thanks for sharing.
Hi Varsha,Thanks for dropping ur valuable views.
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