Saturday, June 6, 2009
The Tropical Jackfruit
Its jackfruit time here in India! Juicy luscious jackfruit. There's nothing quite like it. And when mom walked in yesterday lugging a big fruit and two babies, I was thrilled. Especially with the small ones. The fleshy bits were so cute and tiny, they looked like perfect little bites. All of yesterday, I was chewing on how to stuff it and today, I whipped up a batch of these. Crunchy and sweet! And very little cooking!
Tropical Jackfruit bites
(I haven't added any measurements because its all up to individual tastes)
Jackfruit flesh- whole
Freshly grated coconut
Ghee or Butter
Lightly fry or roast the cashewnuts in the ghee and set aside. Cook the broken wheat like you would rice. Spread it out on a plate and allow to cool. Sprinkle sugar onto the wheat and mix well. Stuff the jackfruit flesh with a bit of the cooked wheat. Place a generous amount of grated coconut on it. Top with a cashewnut and a mint leaf.
I found that this little bite is even better with a little more crunch- so next time around, I'd probably break up the cashews or maybe roasted peanuts into little bits and add it to the cooked wheat stuffing.
Not many people know that jackfruit seeds are edible- in fact, they're very very tasty. While I was busy with dessert, mom cooked up the big batch of seeds we've saved up over the last few days. Yum yum!
Jackfruit Seed Roast
20 Jackfruit seeds
If your jackfruit seeds have been drying outside for a couple of days, they should peel easily. If they're fresh, don't try peeling them at this point.
Allow the water to boil in a vessel and add the jackfruit seeds. Cook for 15 mins or so. Let cool and slice the seeds into two. If you haven't peeled them, do so now. It should be relatively easy.
Pour a dash of oil into a pan, add the mustard seeds and allow to splutter. Throw in the split jackfruit seeds and pour enough water to cover the seeds completely. Add a pinch of turmeric powder. Season with salt and chilli powder.
Once all the water is gone, simmer and allow the seeds to cook till they're completely dry. They'll stick to the pan, so scrape them around frequently. Sprinkle chopped curry leaves or coriander leaves and serve hot!
Shared by Poorni Pillai