JACKFRUIT THE NATIONAL FRUIT OF BANGLADESH
Raw Jackfruit has a mild taste and meat-like texture that lends itself to being called a “vegetable meat”, we cook it in different ways. The ripe fruit is sweet and is more often used for desserts. Jackfruit is known for its strong smell and sweet custardy texture. Roasted ripe jackfruit seeds taste as wonderful as roasted chestnuts. Here are some recipes using the national fruit of Bangladesh.
JACKFRUIT SEED HALWA
কাঁঠালের বিচির হালুয়া
SERVES
4
PREPARATION
10 Mins
COOKING
30 Mins
1 cup jackfruit seeds (about 200 g)
¼ cup milk
1 cup water
¼ cup evaporated milk
¼ cup ghee/clarified butter
4 cardamom pods, slightly crushed
¼ cup brown sugar
1 tablespoon coconut, grated
2 tablespoons raisins
½ cup khirsha/concentrated milk (page 350)
½ g saffron
½ teaspoon kewra water
2 tablespoons almonds and
pistachios, sliced
১ কাপ কাঁঠালের বীজ (প্রায় 200 গ্রাম)
¼ কাপ দুধ
১ কাপ জল
¼ কাপ এভাপরেটেড দুধ
¼ কাপ ঘি
৪ টি এলাচ, গুড়ো
¼ কাপ বাদামী চিনি
১ টেবিল চামচ নারকেল,
২ টেবিল চামচ কিশশমিশশ থেঁতো
½ কাকাপ খিরসা (পৃষ্ঠা-৩৫০)
½ গ্রাম জাফরান
½ চা চামচ কেওড়া জল
২ টেবিল চামচ বাদাম এবং
পেস্তা, কাটা
DETAILS :
BOIL the jackfruit seeds with ¼ cup of milk and 1 cup of water until tender. Remove the outer skin from the boiled seeds. In a food processor, blend the boiled seeds and evaporated milk until smooth paste forms.
IN a non-stick pan, add ghee and cardamom pods. Add the jackfruit puree and cook on low heat, stirring continuously. When the mixture is light golden brown, add sugar and coconut. Stir to mix well. When the ghee starts separating from the halwa, add raisins and concentrated milk along with the saffron and kewra water over the halwa. Mix and remove from the heat. Before serving, discard the cardamom from the halwa. Dish out on a plate and sprinkle with dry nuts. Preferably, serve hot.
