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Very, very sweet
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Jackfruit preparations can be had either savoury or sweet. Here's something very sweet!
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JACKFRUIT DELIGHTS As jelly, burfi, candy, chips and many more innovations
There are mainly two types of Jackfruits - the firm fleshed (Varikka) and soft fleshed (Koozha). Jackfruit preparations can be had both as a curry and as a sweet dish. Here are some `sweet' recipes of Jackfruit.
Jackfruit candy
Ingredients
Jackfruit sliced into 4 pieces (just ripe)- 1kg
2 % salt solution- half litre
Sugar- 1 and a half kg
Water- 1litre
Powdered sugar- quarter cup
Method
Select the just ripe firm-fleshed Jackfruit. Remove the seeds. Cut into slices and keep it in 2 per cent salt solution for 30 minutes. Take out the slices, wash with fresh water, prick with a fork and blanch for 10 minutes after tying in a cloth. Take out from water and press with your hands. Prepare sugar syrup with a litre of water and three-fourth kg of sugar (Half of the total). Keep blanched fruit pieces in this syrup for a day. On the second day repeat the same method using half of the remaining sugar. Repeat on the third day too. On the fourth day boil the syrup to one thread consistency. Remove from fire and fill in bottles. This is Jackfruit preserve. Preserves are always kept along with sugar syrup. Keep it for 10 days. Take out the pieces and drain the syrup. Roll the pieces in powdered sugar. Pack in butter paper.
Jackfruit Jelly
Ingredients
Pectin extract- 1litre
Sugar- 1kg
Citric acid- 1tsp
Lemon yellow colour- Half tsp
Method
It is better to select just ripe fruit for making jelly. Pectin is present in these tart fruits. Clean the Jackfruit and remove the seeds. Chop it. Boil the fruit for 45 minutes completely submerged in water. The pectin present will get dissolved. Strain it. Use this water for preparing the jelly.
Boil this pectin extract and add sugar to it. Strain and boil again. Do the spirit test to know the finishing point. (Take one tsp of the boiling extract, add 2 tsp spirit and leave for 5 minutes. The formation of a single clot indicates the finishing point.) Don't stir it until finishing point is reached. Add a tsp of citric acid to it. Remove the Jelly from the fire. Pour it into the bottle while hot and allow the bottle to cool down to room temperature. Close it and store in a cool dry place.
Jackfruit Payasam
Ingredients
Jackfruit- 1 medium size
Jaggery- 500gm
Coconut- 2
Cardamom- 2
Coconut pieces fried in ghee- 1tbsp
Method
Grate the coconut and extract the first, second and third milk. Clean, remove the seeds, slice and cook Jackfruit. Cool and grind to a paste. Keep on fire. Add the grated jaggery to the paste. Stir still it thickens. Add the third extract of the milk, stir on a low fire. Add the second and first extract of milk. Add crushed cardamom. Remove from fire and add coconut pieces fried in ghee.
Jackfruit Burfi
Ingredients
Jackfruit- 250gm
Ghee- 1tbsp
Cardamom-1
Water- 1tbsp
Sugar- 2tbsp
Desiccated coconut- quarter cup
Vanilla essence- 2drops
Method
Remove the seeds of the Jackfruit. Chop it and cook it well. After cooling grind it and keep aside. Heat ghee in a pan, fry cardamom and add the cooked Jackfruit, sugar and cook till the water dries. Add the desiccated coconut stirring till it leaves the sides of the pan. (Instead of desiccated coconut we can use dried grated coconut). A little mixture rolled between the thumb and fingers form a non-sticky ball. Pour in a greased plate. Make diamond shape marks when semi-set. Cut into pieces when cool.
Jackfruit ada (Edana appam)
Ingredients
Rice powder- 2cups
Grated coconut- 1cup
Cardamom powdered- quarter tsp
Jackfruit pulp- 1cup
Salt- to taste
Sugar- 1tbsp (optional)
Coconut milk- to make the dough
Bay leaves- few
Method
Remove the seeds of the Jackfruit and put in mixie and take the pulp. Mix it with other ingredients. Take the Bay leaf and make a cone. Put a little mixture in the cone and close it. Steam for 20 minutes
LILY BABU JOSE
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