We all love Pudding in any form. When we have mango in season we like to make it with mango. Otherwise whatever we could lay our hands on we make a pudding. I grow Jackfruit in my garden #Malancha and I’m proud to say that I have 5 trees so plenty of Kathal and Echor to enjoy. Echor is the vegetable which I enjoy in summers and Kathal is the fruit which I enjoy in the Monsoons. I’ve cooked with Kathal seeds or Jackfruit seeds and today I thought of making Pudding. My first preference for Indian style Pudding is always Rice and after having cooked with Jackfruit today, I would say this would be my second preference. Added Jaggery instead of sugar and it was heavenly #kolkatafoodie #foodie #MadhusKitchen #thekolkatabuzz

Course – Dessert

Cuisine – Indian

Author – Madhu’s Kitchen

Difficulty level – Easy

Serves -2 people

Preparation time – 20 mins, Cooking time -20 mins

Ingredients

1 cup cut, desseded Jackfruit

1 cup jaggery

3/4 cup water

10-12 cashew nuts

10-12 raisins

1 Tbsp coconut oil

1 cup coconut milk

Method

Cut the jackfruits on the edges and deseed. Put water in a bowl and add cut Jackfruit. Bring it to boil and on low flame cook covered until mushy. Stir in between. At the same time on another bowl add jaggery and water and cook on low flame until jaggery dissolves. Let it simmer and set aside. Add jaggery to Jackfruit and blend in a blender. Add coconut milk to it and bring it to boil until it’s thick in consistency. Keep it covered . In a wok heat coconut oil and fry the cashew nuts and set aside. Fry in the same oil raising until fluffy and set aside. Plate and add the raisins and fried cashews and enjoy hot or cold