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 PANCAKES WITH JACKFRUIT ICE CREAM
SERVES
6
PREPARATION
20 Mins
COOKING
40 Mins
PANCAKE
1 ½ cups coconut, grated
1 cup rice flour
1⁄3 cup tapioca flour
1 tablespoon cornflour
1 cup ripe bananas, diced
½ cup ripe jackfruit pulp
1 cup palm sugar, shaved
1 chicken egg
1 cup thick coconut cream
¼ cup oil, for brushing
6 tablespoons palm sugar caramel
Serve with jackfruit ice cream
১ ½ কাপ নারকেল, গ্রেট করা
১ কাপ চালের আটা
1⁄3 কাপ ট্যাপিওকা ময়দা
1 টেবিল চামচ কর্নফ্লাওয়ার
1 কাপ পাকা কলা, কুচি করা
½ কাপ পাকা কাঁঠালের পাল্প
1 কাপ পাম শুগার, কুঁচি
1 মুরগির ডিম
1 কাপ ঘন নারকেল দুধ
¼ কাপ তেল, ব্রাস করার জন্য
৬ টেবিল চামচ পাম সুগার ক্যারামেল
কাঁঠালের আইসক্রিমের সাথে পরিবেশন করুন
PALM SUGAR CARAMEL
¼ cup + 1 tablespoon water
100 g rock sugar, crushed
1 ¼ cups palm sugar, shaved
1-inch raw turmeric root, peeled and sliced
2 pandanus leaves, cut into 3-inch lengths
¼ কাপ + 1 টেবিল চামচ জল
১০০ গ্রাম তাললমিছরি, ভেঙ্গে নেওয়া
১ ¼ কাপ পাম চিনি, শেভ করা
১-ইঞ্চি কাঁচচা হলুদের শিকড়, খোসা ছাড়ানো এবং কাটা
২টি প্যান্ডানাস পাতা, ৩-ইঞ্চি দৈদর্ঘ্যে কাটা
DETAILS :
CARAMEL, combine the water, rock sugar, and palm sugar in a heavy-based pan over medium heat. Bring to a boil and reduce the heat. Boil for 2-3 minutes, add the raw turmeric root and pandanus leaves, and cook for 5-6 minutes. Remove from the heat. Drain and let it cool.
MIX the grated coconut, rice flour, tapioca flour, and cornflour in a bowl.
IN a food processor, combine the bananas, jackfruit, palm sugar, egg, and coconut cream and process until smooth.
POUR this mixture into the flour mixture, whisking until the batter is smooth. Cover and cool in the refrigerator for at least 2 hours.
HEAT a nonstick pan over medium heat, and brush the surface with oil. Take out the batter from the fridge and if the consistency is too thick, add coconut milk to dilute it for making pancakes. Spoon some batter onto the pan. Turn once to get a nice light brown colour on both sides. Repeat with the remaining batter. Place the pancakes on serving dishes and serve them with palm sugar caramel, jackfruit ice cream, and any flavoured chocolate that you prefer.
ICE CREAM
SERVES
6
PREPARATION
20 Mins
COOKING
30 Mins
2 cups coconut milk
1 cup whipping cream
6 chicken egg yolks
1 ½ cups sugar
165 g ripe jackfruit puree
DETAILS :
HEAT the cream and the coconut milk. Do not boil. Remove from the heat. Let it cool.
BEAT the egg yolks with the sugar until it becomes pale yellow and creamy. Slowly add the coconut milk and whipping cream and whisk together. Return the mixture to the saucepan over medium heat, stirring with a wooden spoon. Cook until it thickens and coats the back of the spoon. At this time, the temperature should be at 75ºC. Let the mixture cool down completely, and stir in the jackfruit puree.
PLACE the mixture in the ice cream maker and follow the manufacturer’s instructions to make the ice cream. If you do not have an ice cream maker, put the mixture into the freezer in a bowl for 30 minutes, take it out and blend the mixture with a hand blender. Put it back again in the freezer, and repeat the process three times to get nice French-style ice cream.
