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.
