Preparation time : 15 min
cooking time : 45 min
makes : 2 cups
cooking time : 45 min
makes : 2 cups
Ingredients
- Jackfruit puree - 3 cups
- Jaggery - 2 cups
- Dry ginger powder - a pinch
- Salt - a pinch
- ghee - 5 to 7 tbsp
Method
- Take 25 to 30 jack fruit pieces.Remove the seed.
- Chop the Jack fruit into small pieces for easy grinding
- Add the chopped pieces to a blender and grind it to a paste without adding water.
- Take a heavy bottomed kadai and add the Jack fruit pulp to it .The flame should be medium
- In another pan soak jaggery with little water and allow it to melt . Strain the jaggery syrup and add it to the jack fruit pulp. Continuously stir or it will get burnt .
- Continue stiring for 20 min . It will start to thicken and bubbles will be formed. Be careful as the bubbles will splutter.Add a pinch of dry ginger powder and salt at this stage
- Add ghee at intervals and put the flame low
- Switch off the flame till the mixture attains a ball consistency and it should not stick the bottom
- you can use the halwa for months if properly stored
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