Coorgi Jackfruit Halwa

Coorgi Jackfruit Halwa

Coorgi Jackfruit Halwa

Veg

Ripe jackfruit halwa — ripe chakke (jackfruit) pods mashed and cooked down with jaggery, ghee, and cardamom in a heavy-bottomed pan, stirred continuously over low heat until the moisture evaporates and the mixture becomes dense, glossy, and fudge-like. The natural pectin in ripe jackfruit sets the halwa to a soft, sliceable block. A festive sweet unique to Coorgi and coastal Karnataka.

Cuisines

Coorgi

Best for

Snacks

Recipe

Prep: 15 min Cook: 40 min Total: 55 min 2-3 servings

Ingredients

Jackfruit 1 cup Jackfruit , ripe pods
jaggery 1 cup Jaggery
Coconut Milk 1 cup Coconut Milk , thick
ghee 2 tablespoons Ghee
cardamom 1 teaspoon Cardamom , powder
Cashew 10 Cashew , nuts
Raisin 10 Raisin
salt — Salt , pinch of

Instructions

  1. 1 Deseed the jackfruit pods and blend them into a smooth paste.
  2. 2 In a heavy-bottomed pan, heat the ghee over medium heat.
  3. 3 Add cashew nuts and raisins to the pan and fry until golden brown. Remove and set aside.
  4. 4 In the same pan, add the jackfruit paste and sauté for 5-7 minutes until the raw smell disappears.
  5. 5 Add the jaggery and stir continuously until it melts and blends with the jackfruit paste.
  6. 6 Pour in the coconut milk and add a pinch of salt. Stir well to combine.
  7. 7 Continue cooking on low heat, stirring frequently, until the mixture thickens and leaves the sides of the pan.
  8. 8 Mix in the cardamom powder and the fried cashew nuts and raisins.
  9. 9 Cook for another 2-3 minutes and then remove from heat.
  10. 10 Serve warm or at room temperature.

Tips

Use fresh jackfruit for the best flavor, and adjust the sweetness by varying the amount of jaggery.