With growing demand for jackfruits from the vegan community, we list three recipes that give an easy and fun twist to this humble fruit
JACKFRUIT CHIA SEED PUDDING
- Coconut mylk - 1/2 cup
- Chia seeds - 1 and 1/2 tbsp
- Vanilla essence - 1/4 tsp
- Jaggery or honey - 1 tsp
- Ripe jackfruit, chopped - 1/4 cup
- Mix the coconut mylk, chia seeds, vanilla essence and jaggery in a sealable container. Keep it in the refrigerator overnight.
- Remove from the fridge, give it a good stir to break any clumps and top with chopped ripe jackfruit to enjoy your super-nutritious breakfast.
- Madhura Shetty (@madhura_ shettyy on Instagram)
STEAMED JACKFRUIT PARCELS
INGREDIENTS
For the filling
- Jackfruit cut into small pieces - 1 kg
- Jaggery - 3/4 kg
- Grated coconut - 3/4 kg
- Cardamom powder - 1/4 tsp
- Rice flour / idiappam flour - 3/4 -1 cup
- Water - 1 -1 and 1/4 cup
- Salt - to taste
- Ghee - 1/4 tsp
- Cook jaggery in water, until it is slightly thick. Strain and keep aside. (For the authentic dark brown color, use a darker shade jaggery)
- Take a heavy-bottomed pan, add strained jaggery syrup to it and let it boil for few minutes.
- Add the cut jackfruit pieces and cook until it becomes slightly thick.
- Add in the grated coconut and stir well.
- Add in the cardamom powder and stir well.
- The jackfruit preserve filling is done.
- For the wrap: In a pot, boil water, add the salt and ghee. Add the rice flour and make it into a smooth dough (mix when hot, use a spoon)
- Take banana leaves and cut them into small squares or rectangles. Warm the banana leaves so that it is easy to fold.
- Take a ball-sized dough and flatten over a banana leaf with your hand. Make sure you have flattened it nice and thin.
- Place one tbsp of jackfruit preserve and spread uniformly.
- Fold it in half and seal the sides of the wrap by pressing gently.
- Place in a steamer and steam for 15 minutes or until it is cooked completely.
- Rachel Kurian (@chattambi_cravings on Instagram)
- Raw jackfruit - 400 gm
- Basmati rice - 500 gm
- Curd - half cup
- Refined oil - 250 ml
- Cinnamon stick - 2 inches
- Bay leaves - 2 long stems
- Cloves - 5 to 8
- Star anise - 2 pieces
- Sliced onions - 2 big
- Sliced chillies - 2 big
- Ginger garlic paste (preferably home made) - 1 and ½ spoons
- Tomatoes sliced, slightly long - 2
- Red chilli powder - 1 tsp
- Home made biryani masala - 1 tsp
- Roasted coriander powder - 1 tsp
- Black pepper - 1 tsp
- Boil the raw jackfruit with salt and turmeric
- In a pan put two teaspoons of oil and once it is heated, add bay leaves, cloves and cinnamon sticks
- Then add the sliced onions and green chilies, the onions need to be light brown in color, fry for about a minute
- Add ginger garlic paste. After frying the ginger garlic paste for half a minute, add the sliced tomatoes
- After the tomatoes are cooked, add salt as per taste and one teaspoon chilli powder
- Add the jackfruits in the pan along with half a cup of curd. Slow cook for a minute and add homemade biryani powder
- Add the soaked rice and add double the amount of water depending on the quantity of rice, add salt as per taste and add one teaspoon of ghee
- Cover and keep the biryani for dum, make sure you cover the pan well so the biryani catches the flavours well. Tie the cloth for 5 minutes.
- The biryani is ready to serve.
- Varkha J Chhabria (9740514111)