Wednesday, December 15, 2010



Raw Jackfruit sheaths, pickled (preserved in salt water) - 6 cups
Rice - 1/2 cup
Butter - 1 lemon sized portion
Cumin Seeds  - 1 1/2 tsp

  1. Soak jackfruit sheaths in water for 30mins.
  2. Remove the water and again soak in water. Repeat this until all the salt content from the sheaths is removed.
  3. Soak rice in water for 30mins.
  4. Cut copra into small squares of 1/2cm in size.
  5. Squeeze out water from jackfruit sheaths.
  6. Grind these jackfruit sheaths, rice into smooth dough.
  7. Add cumin seeds and grind for 2mins.
  8. Take a mixing bowl and mix this dough with butter. Knead well.
  9. Take small portion of the dough; enough to make cherry-sized roundels.
  10. Slightly flatten that small portion of the dough with your palm and place a copra piece in the centre and roll between your palms to make small roundels.
  11. Make around 20 such roundels and seep fry in oil.
  12. Repeat steps 8-10 with the remaining dough.
  13. Store in air tight container.


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