In Portuguese, jackfruit is called “jaca” and doce means “sweet”. Jacada (jackfruit doce) is unheard of by many, a sweet delicacy done by contestants or available from vendors at the ponsachem fest (jackfruit festival) held in Goa. This state on the southwestern coast of India is naturally blessed with a wealth of jackfruit trees. There are two types of jackfruits; firm (kappa) and soft (rassal or rosao). Besides being eaten as a fruit, jackfruits are used in preparation of pickles, jam, squash, chips, candy, halwa, jack leather and papad, just to name a few. The seed is also edible, a rich source of starch and protein. Fresh jackfruit leaves have a distinctive flavour and are utilized as wrapping for steaming various rice and sweet preparations. Dried leaves are tailored to make disposable plates. In season, when jackfruits are in abundance, the unripe and ripe pods are used for savoury and sweet dishes.
Jackfruit doce is prepared with the ripe pods of the fruit. Ground to a paste with grated coconut that is cooked down with sugar until thick. Stirred continuously to prevent the mixture from sticking to the bottom of the pan. Flavoured with ginger juice, cardamom powder and ghee. When the mixture comes to the centre, it is spread on a greased surface and smoothen with a rolling pin dusted with icing sugar. Left to dry overnight and then, cut into pieces. It is a soft doce, sweet and delicious with a touch of ginger. Unique from the traditional doce de grão (coconut and bengal gram sweet).
Jackfruit doce is prepared with the ripe pods of the fruit. Ground to a paste with grated coconut that is cooked down with sugar until thick. Stirred continuously to prevent the mixture from sticking to the bottom of the pan. Flavoured with ginger juice, cardamom powder and ghee. When the mixture comes to the centre, it is spread on a greased surface and smoothen with a rolling pin dusted with icing sugar. Left to dry overnight and then, cut into pieces. It is a soft doce, sweet and delicious with a touch of ginger. Unique from the traditional doce de grão (coconut and bengal gram sweet).
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Jacada (Doce de Jaca)
(Yields 1/2 kg)
Ingredients:
600 grams ripe jackfruit pods (weight without the seeds)
220 grams grated coconut (white flesh only)
1 cup white granulated sugar
1 tablespoon ginger juice
1 cup water
1/4 teaspoon cardamom powder
1 tablespoon ghee + extra for greasing
1 teaspoon confectioners’ sugar (icing) to dust rolling pin
Method:
Grease a clean surface with ghee and set it aside.
Grind the ripe jackfruit pods with coconut and water to a fine paste. If your blender can grind without water then, omit the liquid.
Transfer the paste to a heavy-bottomed pan, add the sugar and on medium heat, stir continuously with a wooden spoon. This will prevent the mixture from sticking to the bottom of the pan.
As the moisture in the mixture evaporates, it will start to bubble and splutter out of the pan. (Be careful at this moment.)
At regular intervals, with a table knife try to remove the mixture that sticks to the sides of the pan and on the wooden spoon.
The mixture thickens in 45 minutes and tries to leave the sides of the pan. At this stage, add cardamom powder, ginger juice and ghee. Stir vigorously ensuring that the mixture does not stick to the bottom of the pan.
Once the mixture comes to the centre, the doce is ready to remove onto the prepared greased board, around 1 hour.
Use a rolling pin lightly dusted with icing sugar and smoothen the mixture to about 1/4-inch or 1/2-inch thickness. Horizontal and vertical lines were made on top with the edge of a stainless steel ruler. Apply a little icing sugar to the edge of the ruler.
Let the mixture cool and leave overnight to dry. Cut into desired shapes. Refrigerate after the first day.
Note:
(Yields 1/2 kg)
Ingredients:
600 grams ripe jackfruit pods (weight without the seeds)
220 grams grated coconut (white flesh only)
1 cup white granulated sugar
1 tablespoon ginger juice
1 cup water
1/4 teaspoon cardamom powder
1 tablespoon ghee + extra for greasing
1 teaspoon confectioners’ sugar (icing) to dust rolling pin
Method:
Grease a clean surface with ghee and set it aside.
Grind the ripe jackfruit pods with coconut and water to a fine paste. If your blender can grind without water then, omit the liquid.
Transfer the paste to a heavy-bottomed pan, add the sugar and on medium heat, stir continuously with a wooden spoon. This will prevent the mixture from sticking to the bottom of the pan.
As the moisture in the mixture evaporates, it will start to bubble and splutter out of the pan. (Be careful at this moment.)
At regular intervals, with a table knife try to remove the mixture that sticks to the sides of the pan and on the wooden spoon.
The mixture thickens in 45 minutes and tries to leave the sides of the pan. At this stage, add cardamom powder, ginger juice and ghee. Stir vigorously ensuring that the mixture does not stick to the bottom of the pan.
Once the mixture comes to the centre, the doce is ready to remove onto the prepared greased board, around 1 hour.
Use a rolling pin lightly dusted with icing sugar and smoothen the mixture to about 1/4-inch or 1/2-inch thickness. Horizontal and vertical lines were made on top with the edge of a stainless steel ruler. Apply a little icing sugar to the edge of the ruler.
Let the mixture cool and leave overnight to dry. Cut into desired shapes. Refrigerate after the first day.
Note:
- This doce is soft and sticky so cutting it right away after cooling is not advisable. Allowing it to dry overnight makes it easier to cut into desired shapes.
