Chakka varat­tiy­athu (Sweet jack­fruit with ghee)

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IN­GRE­DI­ENTS Jack­fruit puree: 4 cups Molten jag­gery: 3 cups Ghee: 1/4 cup METHOD Take out the seeds from the jack­fruit. Slice the fruit and cook it in a pres­sure cooker with some wa­ter. Blend it in a mixer. Pour molten jag­gery in the puree and cook till the mix­ture gets thick. Add ghee when the mix­ture starts leav­ing the sides of the pan and as­sumes the con­sis­tency of a rolling ball. This can be pre­served for over a year.

COUR­TESY: CUR­RENT BOOKS

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