A dessert very popular in the South of India, the Jackfruit Gharayi is a fragrant preparation which is a must have on festive days that fall during the season it is available. Specially made by the GSB community on Ashadh Ekadashi which marks the beginning of the festival season, this delicacy is easy to make and simply delicious!
- 12 pieces of Jackfruit
- 1 coconut
- 2 tbsps Ghee/clarified butter
- 2 large ladlesful jaggery syrup
- 10 Cardamom pods powdered.
Cut the Jackfruit segments into cubes. Heat a pan. Add ghee and the cubed jackfruit pieces and roast them to a rich golden brown. Grate the coconut. Grind it to a fine paste with a glass of water. Pass it through a sieve. Keep the extract obtained aside. Grind the residue again with another glass of water. Sieve and pour it into the roasted pieces. Allow to boil for a couple of minutes and then add the jaggery syrup, Cardamom powder and the first extract of coconut milk. Boil well for a couple of minutes. Keep aside for half an hour to allow the flavours to infuse before serving.
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