Cooking is one of my passions. I like to make simple, nutritious, and tasty foods at home.
Making Jack Fruit Halwa
Jack fruits are big in size. They have many bulb-like pods inside. In a ripe fruit, the pods are fleshy, sweet, and tasty.
For making jack fruit halwa, you have to collect the flesh from the pods by removing the seeds. Then, you have to grind this flesh to get a fine paste. Further, continuously stir-cook this paste in a thick-bottomed pan, adding jaggery powder, crushed cardamom, and ghee. Turn off the fire when the paste starts leaving the bottom of the pan. Spread it on a greased sheet or plate. Cut it in desired shapes when cools down. Yummy jack fruit halwa is ready!
I have given an elaborate recipe below.
|Prep time||Cook time||Ready in||Yields|
About 20 pieces of jack fruit halwa
- 2 heaped bowls jack fruit pulp
- 1/2 cup jaggery, more or less jaggery, depending on the sweetness of the jack fruit pulp
- 4 cardamom, crushed
- 8 tbsp ghee
- A fistful roasted cashew nut pieces, optional, for garnishing
Step-by-Step Instructions and Images for Making Jack Fruit Halwa
- Grease a plate with generous amount of ghee. Keep aside.
- Collect ripe jack fruit flesh from the pods. Grind them in a mixer grinder to get a smooth pulp. Keep aside.
- Heat a deep-bottomed pan or a non-stick pan. Pour the pulp into it. Let the fire be very low. Keep on stirring the pulp, till it starts boiling.
- Add jaggery powder. Continue stir-cooking on a low fire. Add 1 1/2 table spoon ghee at a time, in intervals.
- Add cardamom powder. Cook till the mix becomes thick and starts leaving the bottom and the sides. By now, finish pouring the entire ghee. The whole cooking may take about 30 minutes. Turn off the fire.
- Pour the halwa on the greased plate. Gently pat it with greased fingers, to get a smooth surface. Garnish with roasted cashew nut pieces. Allow it to cool completely. Cut it in desired shapes.
- Jack fruit halwa is ready to eat. Happy eating!!
Some Tips for Making Jack fruit Halwa
- The key for making delicious jack fruit halwa is to stir-cook the pulp continuously, adding ghee at intervals. Otherwise, there is every chance that the pulp may burn in the bottom, spoiling the halwa.
- I strongly recommend you to cook this halwa in a non-stick bottom pan.
- Keep the fire low during the entire cooking.