Jackfruit Ki Burfi

Jackfruit, Botanical name - "Artocarpus Heteroplyllus" is believed to have originated from the Indian rain forests and belongs to the family of mulberries. The fruit is considered to be a good source of protein, iron, calcium and vitamins.

Ingredients:

Jackfruit - 1 cup
Cashews - 1/2 cup
Coconut - 1/4 cup
Milk - 1 cup
Sugar - 1/2 cup
Cardamom - 1 tsp
Almonds (slivered) - 1/4 cup
Ghee - 1/2 cup

Method:

• Pressure cook Jackfruit and cashews with 1/2 cup of milk for a couple of whistles. Remove and let cool.
• In the mean time, toast the almonds in a little ghee. Also, grease a wide, slightly deep tray with a tsp of ghee.
• Grind the cooked jackfruit and cashews with coconut into a rough paste.
• Combine the remaining milk and the paste. ( you can keep one jackfruit piece and chop finely and add to milk). Bring it to boil and add cardamom.
• Keep stirring till they reach a semi solid consistency. At this point add half of the ghee. Reduce heat to medium and keep stirring.
• When the paste begins forming into a mass and comes off the edges of the pan, add the remaining ghee.
• Keep stirring until they form a lump and do not stick to the edges.
• Remove from flame immediately and pour it into the greased plate and spread quickly.
• After it cools for 30 minutes, cut them into desired shape.
• Garnish with the toasted almonds and serve.

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