Ingredients:
Panasa thonalu (Jackfruit thonalu) - 50
Jaggery - 1 kg
Coconuts - 2
Ghee - 2 tbsp
Cardamom powder - 1/2 tsp
Asafoetida - pinch
Method:
Panasa thonalu (Jackfruit thonalu) - 50
Jaggery - 1 kg
Coconuts - 2
Ghee - 2 tbsp
Cardamom powder - 1/2 tsp
Asafoetida - pinch
Method:
- Remove seeds from jackfruit and chop them into small pieces. Boil them in water till they are very soft.
- Drain the water and mash the jackfruit and strain through strainer.
- Grate the coconuts and soak them in hot water for 5 minutes to extract milk. Extract thick milk and again add water then extract thin milk. Keep both them separately.
- Grate the jaggery and mix with jackfruit and put it in thick bottom vessel and cook in low flame by stirring continuously. Add ghee.
- Add thin coconut milk and cook again. Lastly add thick coconut milk, cook for two minutes.
- Remove from fire then add cardamom powder, asafoetida.
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