Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

From this week's Thursday magazine.

Ingredients Nutrition


  1. Cut the fresh jackfruit into equal square shaped slices.
  2. Fry the cut pieces in a wok, in 2 tbsps.
  3. of ghee for 7-8 minutes.
  4. In a mixer, grind the coconut and jaggery to a fine paste.
  5. Add 2 cups of water.
  6. Boil the coconut-jaggery mixture in another vessel for about 10 minutes.
  7. Add the fried jackfruit pieces into the vessel.
  8. Boil again for 2 minutes.
  9. Boil the milk in a vessel.
  10. Make it lukewarm.
  11. Fry the cut cashews and coconut slices (1mm thickness) in 1 tbsp.
  12. of ghee to a golden brown colour.
  13. Remove from flame.
  14. Add the milk.
  15. Mix well.
  16. Add the cardamom powder and fried cashewnut pieces and coconut pieces.
  17. If required, morem milk can be added.
  18. Serve hot or cold.
Most Helpful

3 5

I had some jackfruit left over from a food study at work, so I tried this recipe. It was quite sweet but much like the really sweet Indian desserts I had when I was traveling. I used brown sugar instead of jaggery which probably made it taste a lot different. I think it'd be good with bread or biscuits or maybe even ice cream or yogurt. Thanks for the recipe!