Jackfruit - jaggery kheer

From this week's Thursday magazine.

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 12  medium  jackfruit, pieces
• 2 1⁄2 cups powdered jaggery
• 2  cups  grated coconut
• 1⁄4 cup coconut, slices
• 1  cup  fresh milk
• 3⁄4 teaspoon cardamom powder
• 3  tablespoons ghee
• 10  cashews

Directions

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.