Jackfruit is the soul of most of Kerala cuisine. Nearly every part of the fruit is used as food or snack. I learnt this recipe from my mother-in-law who in turn learnt it from her Malayali mother-in-law.

What you need

Jack fruit pieces - 2 cups or 20- 25 pieces

Jaggery - 100 gm

Ghee - 3 tsp

Milk - 1 cup

Cardamom pods - 3 to 4

Cooking instructions

Grind jack fruit along with jaggery, cardamom, and milk to a fine paste.

Transfer this paste to a kadai and keep stirring till it reaches halwa consistency.

Finally add ghee so that it does not stick to the sides.

Vidya Venkataramanan loves trying out old recipes.

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