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