The seeds from ripe jackfruit pods are packed with nutrients, a rich source of starch and protein. A superfood, edible when cooked, versatile and a great addition to your diet. They can be boiled, baked, roasted, cooked on a charcoal fire or sun-dried for later use. With a milky, sweet nutty taste, they can be consumed plain either as a snack, topped over salads or made into hummus. Also, included in various lentils, vegetables, meat dishes, desserts or ground into flour. The traditional Goan sweet dish godshem or pudding innovated with the addition of jackfruit seeds thereby, lending a pleasant bite. Enjoyed at tea time, this pudding is absolutely delicious, nutritious and healthy.
Jackfruit seeds are rich in iron, calcium, phosphorus and protein. Prevent anemia and risks of other blood disorders. Packed with resistant starch, contains dietary fibre and aids in digestion. Controls blood sugar and loaded with potassium regulating blood pressure. Presence of vitamin A promotes healthy hair and maintains good eyesight. Contains high quality protein that helps in building muscles. Phosphorus and calcium content strengthens bones and teeth. So if you are throwing the jackfruit seeds away, remember these health benefits they have to offer and much more.
Once the seeds are taken out of the ripe pods, they are slippery. Rinse them and set aside to dry at room temperature or out in the sun for a couple of days. The seeds will lose some moisture making it easier to peel off the outer white layer. Use a knife and cut around the area, which is slightly protruding where the seed would germinate. Guide the knife around and remove the outer layer completely. Rinse seeds well before cooking them. After peeling the seeds, if you notice that your fingers turn sticky, just rub them with few drops of oil and then wash with soap.
Jackfruit seeds are rich in iron, calcium, phosphorus and protein. Prevent anemia and risks of other blood disorders. Packed with resistant starch, contains dietary fibre and aids in digestion. Controls blood sugar and loaded with potassium regulating blood pressure. Presence of vitamin A promotes healthy hair and maintains good eyesight. Contains high quality protein that helps in building muscles. Phosphorus and calcium content strengthens bones and teeth. So if you are throwing the jackfruit seeds away, remember these health benefits they have to offer and much more.
Once the seeds are taken out of the ripe pods, they are slippery. Rinse them and set aside to dry at room temperature or out in the sun for a couple of days. The seeds will lose some moisture making it easier to peel off the outer white layer. Use a knife and cut around the area, which is slightly protruding where the seed would germinate. Guide the knife around and remove the outer layer completely. Rinse seeds well before cooking them. After peeling the seeds, if you notice that your fingers turn sticky, just rub them with few drops of oil and then wash with soap.
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Bikna (Jackfruit Seeds) Godshem
(Serves 6)
Ingredients:
1 cup dalia or broken wheat
400 grams jackfruit seeds (weight without the outer inedible white skin)
2 cups thick coconut milk or 400 ml canned coconut milk
100 grams sugarcane jaggery (grated)
1/2 cup grated fresh coconut
1/2 teaspoon cardamom powder
2 small turmeric leaves
salt
Method:
Wash the peeled seeds, cook with 1 cup water and salt in the instant pot. Pressure cook for only one minute until fork tender. Release the steam immediately and drain out the water. Chop the seeds into small pieces.
Note:
In a bowl, soak broken wheat in warm water for an hour. Drain out the water and transfer to a thick bottomed pan with coconut milk.
Place the pan on the stove. On medium heat, let the broken wheat cook in the coconut milk with the turmeric leaves. Ensure to stir the pudding continuously with a wooden spoon. The broken wheat will cook very fast. Now add the jaggery and let it melt. Stir continuously, incorporate the chopped seeds, cardamom powder and salt. The mixture will start to thicken. Towards the end, add grated coconut, stir and pour mixture into a dish ensuring to discard the turmeric leaves.
Serve godshem hot or let it cool. Then, cut into pieces and serve.
Note:
(Serves 6)
Ingredients:
1 cup dalia or broken wheat
400 grams jackfruit seeds (weight without the outer inedible white skin)
2 cups thick coconut milk or 400 ml canned coconut milk
100 grams sugarcane jaggery (grated)
1/2 cup grated fresh coconut
1/2 teaspoon cardamom powder
2 small turmeric leaves
salt
Method:
Wash the peeled seeds, cook with 1 cup water and salt in the instant pot. Pressure cook for only one minute until fork tender. Release the steam immediately and drain out the water. Chop the seeds into small pieces.
Note:
- Refer to information above the pictures on how to peel off the outer white layer of the seeds.
- In a regular pressure cooker, cook seeds as above for four whistles.
In a bowl, soak broken wheat in warm water for an hour. Drain out the water and transfer to a thick bottomed pan with coconut milk.
Place the pan on the stove. On medium heat, let the broken wheat cook in the coconut milk with the turmeric leaves. Ensure to stir the pudding continuously with a wooden spoon. The broken wheat will cook very fast. Now add the jaggery and let it melt. Stir continuously, incorporate the chopped seeds, cardamom powder and salt. The mixture will start to thicken. Towards the end, add grated coconut, stir and pour mixture into a dish ensuring to discard the turmeric leaves.
Serve godshem hot or let it cool. Then, cut into pieces and serve.
Note:
- If desired, Goa palm jaggery in combination with sugarcane jaggery can be used. Adjust sweetness, as desired.
- This is a sweet dish so don’t add too much salt. Just a pinch of salt when cooking the seeds and another pinch in the godshem.
