An Authentic, the most traditional and tasty Â Kerala Delicacy made from the ripened Jackfruit with awesome flavour and taste. My friend who lives in Kerala made this and sent the step by by step photos to be published in my blog. Thank You Kalpana!!!Â
Yield / Serves
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Jackfruit Bulbs 20
Jagerry (Equal to the measurement of boiled Jackfruit pulp)
Ghee 1/4 cup
Cardamom Powder 1/2 tea spoon
Dry ginger powder 1/2 tea spoon (Sukku powder)
Deseed the seeds from Jackfruit bulbs and finethem to small pieces finely. Pressure cook the chopped jackfruit in a pressure cooker to 4 or 5 whistles with half cup of water.
Transfer the boiled jackfruit to a heavy bottomed pan and allow to boil to make the pulp thicker without water. Let it boil in medium flame.Mash it well.
Meanwhile take the jagerry powder equal to the quatity of boiled jackfruit pup and add a cup of water and boil it to make a syrup. Bring it to boil for two string consistency. (thick syrup).
Stir continuously. Add ghee then and there. Keep the flame to low and leave it. Wait till it reaches jam consistency and the stuff should not stick to the bottom of the pan when you stir.
When the stuff becomes glossy, add some more ghee with cardamom powder and dry ginger powder and stir well. Switch off the stove. Originally we add dry roasted grated coconut to this jam finally. It is optional.
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