1. Sweet Jackfruit Chips
Cut the jackfruit bulbs into wedges just like the ones prepared to make sweet plantain chips (Ethakka Sarkaravaratti). Deep fry them. Heat jaggery and water, heat it until the mixture becomes a thick syrup. Put the chips powdered into the syrup add some rice powdered until they are evenly coated to prepare the dish.
2. Jackfruit Filled Steamed Rice Balls
Ingredients
- Jackfruit bulbs (Varikka) – 10 nos.
- Ghee – 2 tsps
- Cardamom powdered – ½ tsp
- Coconut – ½ portion(grated)
- Sugar – 3 tbsps
- Water – ¼ cup
- Salt – To taste
- Powdered rice – 2 cups
- Sugar – 1 tsp
- Coconut oil – 1 tsp
Cooking Method
Slice the jackfruit finely. Heat ghee in a pan and sauté the jackfruit slices in it. Once it becomes soft add sugar and stir well. Once the sugar is caramelized stir in the coconut and cardamom powder and remove from heat. This is the jackfruit filling.
Boil water adding salt and sugar. Once it starts to boil add one tsp of coconut oil and remove from the heat. Add powdered rice and mix really well. Take small balls of dough and press it into small discs using your fingers. Fill in the jackfruit mixture in the dough discs and seal, smooth and form into a ball. Bring the water to a boil in the bottom of a steamer. Stack the dough balls in a steamer tray and steam for 10 minutes.
3. Jackfruit Seed with Coconut
Ingredients
- Jackfruit Seeds – 30 nos.
- Coconut – ½ portion(grated)
- Shallots – 5 nos.
- Green Chillies – 4 nos.
- Curry leaves – 1 sprig
- Oil – 1 tbsps
- Salt – To taste
- Water – 1½ cups
Cooking Method
Remove the skin of the jackfruit seeds and slice them lengthwise. Heat oil in a wok add sliced shallots, curry leaves and saute. Add jackfruit seeds grated coconut, chillies, mix well and add ½ cup of water to it. Add salt to taste. Cook keeping to lid closed. Remove from heat after the water has evaporated and the mixcture becomes dry.
4. Jackfruit seed – Brinjal Curry
Ingredients
- Jack fruit seeds – 15 nos.
- Brinjals – 4 nos.(Sliced)
- Onion – 1
- Sambar powder – 1 tsp
- Turmeric powder – ½ tsp
- Oil – 2 tsps
- Mustard seeds – ½ tsp
- Curry leaves – 20 nos.
- Salt – To taste
- Potato – 1
- Water – ¾ cup
Cooking Method
Remove the skin of the jack fruit seeds and split each one of them into two. Heat oil, crackle mustard seeds and add curry leaves. Add the onion to this and saute till it becomes brown in colour. Then add jackfruit seeds, sambar powder, turmeric powder, potato and salt. Stir well. Pour water into this and cook in the pressure cooker.
5. Jackfruit Seed Porridge
Ingredients
- Jackfruit seeds – 500 gm
- Jaggery – 500 gm
- Coconut – 1
- Ghee – 100 gm
- Cardamon – 3 nos.
- Dried ginger – 1 piece
- Sugar – 2 tbsps
- Raisins, coconut slices – As required.
Cooking Method
Remove the outer skin of the jackfruit seeds. Add 2 tbsps of sugar, water and cook in a pressure cooker and puree it. Extract thick and thin coconut milk (Extract milk three times and keep it separately). Heat a heavy bottomed bell metal skillet. Pour in half of ghee and add the mixture, stir well, thicken the syrup by adding jaggery.
Add the third extract of coconut milk and once it thickens add the second extract. Once it reaches the consistency of the porridge add the thick coconut milk, sprinkle powdered cardamom, dried ginger and removes from the heat. Garnish with cashew nuts and coconut slices roasted in ghee.
6. Jackfruit Seed – Coconut Toffee
Ingredients
- Jackfruit seeds – 20 nos.
- Coconut – 1 cup (grated)
- Coconut milk – 250 ml
- Coconut water – 200 ml
- Cashew nuts – 50 gm (roasted)
- Jaggery – ½ cup (grated)
- Cardamom powder – 1 tsp
- Cumin seeds (powdered) – ½ tsp
Cooking Method
Coal roast the jackfruit seeds. Then remove the outer skin. Take the powdered jackfruit seeds, grated coconut, coconut milks and coconut water and bring it to a boil. Let it thicken. Add jaggery into the thick mixture. Then add cumin powder, cardamom powder, cashe nuts and roll into small balls.
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