Mangoes are very popular in Maharashtra but not many know about the unique flavors of Jackfruit. Jackfruit always reminds me about the greenery of Konkan region and the delicacies made from it like Jams, Chips, Kheer, Curries, Biryani, Idlis, Sun dried Jackfruit known as SaaTha (साठ ), etc. The dish I have made today is not that commonly made. Since I had some excess quantity of fresh Jackfruit, I decided to make Vadis which have a longer shelf life.
Servings: Around 30 pieces
Approx. Time: Preparation time – 10 mins, Cooking time – 30 min
Ingredients:
- 1 cup pulp of Jackfruit flesh (गरे)
- 1 cup fresh scrapped Coconut
- 1 cup Sugar
- Ghee for greasing
Method:
Take a heavy bottom non-stick pan and add Jackfruit Pulp, fresh scrapped Coconut and Sugar. Mix it well. Cook it on medium flame by stirring it continuously. After 15-20 minutes the mixture will start coming together to form a ball. The mixture will start caramelizing and will start becoming thick. Turn off the flame when the mixture starts coming together.
Take a plate and grease it with Ghee. Transfer the Jackfruit-Coconut-Sugar mixture onthe plate and roll it evenly with a rolling pin or with the help of a Katori (cup with flat surface). Mark equal squares when the mixture is still hot. Once completely cooled, separate the pieces and store in an air-tight container.
Notes:
There are two types of Jackfruits ‘Kaapa’and ‘Barka’. Preferably, you should take Barka Jackfruit for this recipe since it is a juicy variant as compared to ‘Kaapa’.
Stepwise Pictures:
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