I'm really happy to call India my home where I see nature's basket of fruits like mangoes, java plums, nungu (Palm fruit), jackfruit and so much more. It's a miracle how each fruit is different in texture, flavour and nutrients that emerges from the depths of Mother Earth. So here's a dedication to one of nature's wonderful creations "Jackfruit" that can be relished as a Perfect Pudding.
Ingredients:
Method:
Ingredients:
- 3/4 cup of finely chopped jackfruit
- 1 cup of thick coconut milk
- 1/2 pack of China grass
- 1/2 cup of Jaggery
- 6 tbsp of water
- 2 brandy schnapps cookies/ coconut cookies crumbled
- 1/2 tbsp of coconut oil.
Method:
- Heat 3 tbsp of water in a small pan and bring it to a boil. Toss in the jaggery and melt it.
- Strain this to remove any impurities and keep aside.
- Heat the coconut milk in a sauce pan for 3-4 minutes.
- Add the jackfruit and jaggery. Stir them together on and off for a few minutes.
- Simultaneously, melt the china grass in boiling water as per instructions on the pack.
- Allow this to melt like clear water. Add this to the simmering coconut milk. Mix well.
- Turn of the flame.
- Line a ceramic dish/ glass dish with coconut oil. Pour the pudding mixture.
- Allow it to cool to room temperature and then refridgerate for 30 minutes.
- Serve with bed of crumbled cookies and sprinkle them too.
Note:
You can substitute coconut cream for coconut milk if you want more creamy texture to the pudding.