Summer is the season for mangoes and jackfruits. We have few trees of jackfruits which bear different varieties of jackfruit(panas). We use the leaves to make khotte , fresh tender unripe jackfruit to make chips , randayi etc. Ripe jackfruit is very sweet and one of the most loved fruits in our family. We have very fond memories of opening up a ripe fruit in the morning, the entire family gathering infront of it to enjoy it. We loved eating it first thing in the morning, on an empty stomach. It used to be the most cherished family time. Ripe jackfruit is also used to make a variety of dishes, one of which is bhakri . This jackfruit burfi is prepared with ripe sweet ones and makes great little snacks.
Pictorial: Take out the jackfruit edible parts and make a paste. Cook the paste with sugar and then add coconut. Cut into desired shapes.
Jackfruit Burfi
Ingredients
- 1 cup jackfruit paste
- 1 cup fresh or dry coconut
- 2 and 1/2 cups sugar
- 2-3 tea spns ghee
- 4-5 cardamom pods
Instructions
- Dry roast the coconut for few mins till it becomes dry.
- Then roughly grind it (without adding water) to make it into small pieces.
- Make a paste of jackfruit pieces.
- In a pan, take jackfruit paste, sugar and cook for few mins.
- Add coconut, ghee and cook till it becomes thick paste and starts leaving the sides of pan.
- Take off the heat, mix cardamom powder.
- Apply ghee to a plate and spread the paste.
- Cut into desired shaped pieces.
- Store in airtight container after they are cooled down.
Jackfruit Burfi
Ingredients
- 1 cup jackfruit paste
- 1 cup fresh or dry coconut
- 2 and 1/2 cups sugar
- 2-3 tea spns ghee
- 4-5 cardamom pods
Instructions
- Dry roast the coconut for few mins till it becomes dry.
- Then roughly grind it (without adding water) to make it into small pieces.
- Make a paste of jackfruit pieces.
- In a pan, take jackfruit paste, sugar and cook for few mins.
- Add coconut, ghee and cook till it becomes thick paste and starts leaving the sides of pan.
- Take off the heat, mix cardamom powder.
- Apply ghee to a plate and spread the paste.
- Cut into desired shaped pieces.
- Store in airtight container after they are cooled down.
Green onions or scallions or spring onions or Kande patti is a seasonal and loved delicacy in my hometown. My dad loved it a lot and aayi would make kande tambli whenever we found this in market. Few years back, I sat down with V’s grandmom to collect some of her signature recipes. Kande patti vade was one of the recipes she shared with me. She passed away two years back and I am grateful for the few recipes I saved from her. I loved her enthusiasm in cooking even during the old age when she couldn’t move from her place, let alone cook. I rarely buy kade patti but this dish kept popping in my head and I thought of finally making it. The vadas turned out to be delicious and even 7 year old loved it.
Pictorial:
Soak toor dal and rice in water. Cut spring onions. Fry coriander seeds and red chillies. Grind with coconut, dal and rice. Then mix spring onions. Make small balls and roll in rava. Shallow fry on a hot tava.
Spring Onion Vada (Kande Patti Vade)
Ingredients
- 1 bunch spring onions kande patti (1 cup chopped approx)
- 1/2 cup fresh or frozen coconut
- 1 tea spn coriandder seeds
- 3-4 red chillies
- 1 tbl spn rice
- 1 tbl spn toor dal
- A small piece tamarind
- Oil
- 1 cup rava/sooji
- Salt
Instructions
- Chop spring onions into small pieces.
- Soak rice and toor dal in water for about 30 mins.
- Heat a little oil and fry coriander seeds, red chillies.
- Grind them with coconut, tamarind, toor dal, rice without adding too much water. The paste does not have to get very smooth.
- To the paste, add chopped spring onions, salt and mix.
- Make small balls, roll them in rava to completely cover it.
- Heat tava, spread some oil and fry the vadas on a medium low heat.
- Serve hot.
