Summer months in India means , sultry hot day time but it also means arrival of summer vacations. The market gets flooded with Fruits such as Mango and Jackfruit. Both the fruits , which are seasonal are loved and relished by one and all. Jackfruit , the tropical fruit is native to South India. However it is difficult to cut and remove the sections of the fleshy large fruit. It requires special skill and loads of patience as it is sticky and cumbersome . Once you cut them. after applying loads of coconut oil on your hands , this yellow fleshy sweet delight will be devoured in a jiffy. Jackfruit has loads of benefits. Its a amazing protein source and is alternative to meat .
In the South, lots of dishes are made from unripe and ripe jackfruit like curry , payasams , jams etc. Jackfruit kesari too is a popular recipe , made when they are in season. Generally Kesari is made with semolina or vermicelli . However this Kesari is made with the jackfruit pieces only . Its a different and unique recipe.
Jackfruit Kesari
Ingredients
Ingredients
- Jackfruits finely chopped 1 cup
- Sugar 1 1/2 cups
- Ghee 3/4 cup
- Cahewnuts 10
- Cardamom Powder half a teaspoon
- Saffron few strands
- water 1/4 cup
Method
Method
- In a deep thick bottomed kadai or saucepan , add one teaspoon ghee and shallow fry cashewnuts till light brown.
- Remove and keep aside. Grease a plate with sides or a cake tin.
- Add water to the sauce pan , boil. Add sugar to the boiling water and dissolve the sugar. Keep cooking in low heat till you get one string consistency.
- Add jackfruits bits and continue cooking till they become soft . Add rest of the ghee and cook till the mixture starts leaving the sides of the vessel.
- Add cardamom powder ,cashewnuts and saffron dissolved in a tablespoon of water to the mixture .
- Mix well . Once the mixture moves in one single mass ,transfer to a greased plate . Tap and let it settle.
- After it has cooled , cut into squares.
- Serve hot or cold and relish when in season.