Jackfruit Cheeda

A traditional recipe from Southern India, crunchy from outside soft inside, perfect during festive season. This cheeda is made of jackfruit.

Ingredients:

1. Jack Fruit  --  1kg
2. Jaggery  --  250 gms
3. Ghee  --  2 tbsp
4. Fine Rice Powder  --  2 cups.
5. Jeera  --  1tsp
6. Dry Ginger Powder  --  1tsp
7. Cardamom seed powder  --  1 tsp
8. Powdered Sugar  --  as per required
9. Oil to fry

Method :

• Chop the jack fruit into medium pieces after removing its seeds and skin. 
• In a deep heavy bottom kadai cook the jack fruit without adding water to it.
• Now grind the jack fruit after it cools down. 
• Heat some ghee in a deep heavy bottom kadai and add the grinded jack fruit in it.
• Nicely saute the fruit paste, continuously else it will burn. Add the crushed jaggery to it and nicely saute the paste till it leaves the sides of the pan.
• Do not make it too dry.
• You can store this for many months in a dry air tight container after the jack fruit jam (you can call so...) cools down and refrigerate it.
• In a bowl take about 2 tablespoon of prepared jack fruit jam and then add about 2 cups of fine rice flour(add more rice flour if your dough is sticky), jeera, dry ginger powder, cardamom powder, powdered sugar to it and make a dough.
• You can add sugar according to your requirement.
• Make small balls out of this dough and deep fry it in any refined or coconut oil.

I used sugar granules while making dough instead of powdered sugar as it tastes good and crispy when you bite the crunchy sugar in it.