Jackfruit Jaggery Kheer Recette

Comment préparer Jackfruit Jaggery Kheer

1. Peel, seed, and cut the jackfruit into 1-inch square pieces.
2. Heat 2 tbsp ghee in a wok or large pan over medium heat. Add the jackfruit and fry for 7-8 minutes, until lightly golden.
3. While the jackfruit fries, combine the shredded coconut (or coconut milk), jaggery, and 2 cups of water in a blender. Blend until you have a smooth paste.
4. Pour the coconut-jaggery mixture into a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally, until slightly thickened.
5. Add the fried jackfruit pieces to the coconut-jaggery mixture. Stir well and boil for another 2 minutes.
6. In a separate saucepan, heat the remaining 1 tbsp of ghee. Add the chopped cashews and desiccated coconut and fry until golden brown. Set aside.
7. In a large saucepan, bring the milk to a boil, then reduce the heat and simmer until lukewarm.
8. Pour the lukewarm milk into the jackfruit and coconut-jaggery mixture. Stir well to combine.
9. Add the cardamom powder and the fried cashews and coconut. Stir gently.
10. If the kheer is too thick, add a little more milk to achieve your desired consistency.
11. Serve hot or cold. Garnish with extra cashews and coconut flakes if desired.