JACKFRUIT SEEDS HALWA | HALASINA BEEJADA HALWA
Cardamom powder / elaichi
Wash and sundry Jack seeds for 3-4 days. This helps to peel off the plasticy white skin better .Peel off the white skin
Transfer jackfruit seeds to cooker. Pressure cook for 4-5 whistles adding little water. Let them cool completely ..keep aside.
Meanwhile, prepare jaggery syrup. Take jaggery in a thick pan and add 1/2 cup water.
Let the jaggery melt and form a thin syrup…Just a one string syrup is fine. Turn off the flame and let it cool completely.
Transfer cooled boiled jack seeds, jaggery syrup and cardamom into a mixie/blender. Add 3-4 tbsp of water.
Blend to a very fine paste.
Transfer the jackseed jaggery paste to a Kadai. Add 2 -3 tsp ghee. Keep the flame medium. Mix everything well . Keep mixing until the halwa starts leaving its sides.
After 3-4 minutes you will see that the mixture has started to thicken. At this stage, add remaining 2 tsp ghee and few cashew pieces. Combine everything and keep mixing.
Once the mixture starts leaving the surface and becomes a single mass .. it’s done. This will take hardly 10 mins.
Grease a plate with ghee and transfer the halwa to the plate. Spread the mixture evenly using a spatula and smoothen the surface. Let the halwa cool completely. Unmould and cut into desired shape.
Tasty and soft jackfruit seeds halwa is ready to relish. Stays good for 3-4 days in the fridge.
Do try and enjoy !!
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