JACKFRUIT KOZHUKKATTAI

Seasonal dishes I never fail to make as they are only seasonal.  Jack fruit is available during March to June (prefer not to buy in June as the water seeps into it as a result does not taste good).  The sweet bulbs can be eaten as it is or can make chaka varati, elai adai, appam etc.

Since so many years, I never made this kozhukkatai as no one likes in my family. My children prefer to eat the fruit as it is.  This time, I  made it a point that I must make it atleast for the recipe purpose and the yield was only 5 kozhukkatai which I managed to distribute among my friends and finished it off.

This kozhukkatai is made with rice, jaggery and it is a very lovely dish if you like sweets.

Let us look at the recipe now:

Ingredients:

1/4 cup rice
1/4 cup jaggery
3 big jack fruit bulbs
a generous pinch of cardamom powder
a generous pinch of dry ginger powder (sunth)
4 tbsp grated coconut.
a pinch of salt

Method:
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Wash and soak the rice for 2 hours.  grind together the jaggery, rice, jackfruit to a coarse paste (rava consistency) add the sunth powder and cardamom powder and a pinch of salt. mix well.  Add only 1/4 cup water while grinding.

Heat a kadai, put the ground paste in it and cook the same in low flame till a mass is formed.

  cool it.  Add the grated coconut and knead well.

 Take 5 jack fruit leaves and make a Kumbil (spoon shape) with the help of coconut leaves stick.  Make 5 dumplings out of the dough and place each one in the kumbil, steam it for 15-20 minutes.  If you cannot get jack fruit leaves, you can place it on plaintain leaves or in the greased  (with ghee)  idli mould and steam cook the same.

serve hot or cold as you wish.

enjoy this seasonal dish. do give me your feedback.  till then happy cooking.