Jackfruit is a tropical largest fruit in the world. Enormous in size having distinctive characteristics of an outer spiky thick green rind and musty aroma. Once ripen, it does not last long especially when exposed to air and warm temperature. Due to its high sugar content, it can go bad in a couple of days if kept at room temperature. The ripe pods can be refrigerated for a week or frozen up to a month. Best eaten when fresh.
During season, the excessive pods can be used to make a variety of dishes. I tried to be innovative and recreated the Goan traditional vonn, a sweet pudding by enhancing it with the ripe pods. Easy to prepare and ready in an hour (including 30 minutes of cooking time). Creamy, thick with a porridge consistency like kheer, perfectly sweet, nutritious and comforting. You will definitely go for a second helping, tempting and incredibly delicious. This alternate vonn will be a sure hit with your family and friends.
An unripe jackfruit will be firm, green in colour with tightly spaced spikes on the outside. A ripe one will have a softer outer yellowish rind with spikes spaced apart and some brown spots. The latter will also impart a strong delicious fragrance indicating that is ready to be consumed. Moreover, it will give in slightly when pressed. Do not go for an overripe fruit that is mostly brown covered with black spots that is starting to turn bad.
During season, the excessive pods can be used to make a variety of dishes. I tried to be innovative and recreated the Goan traditional vonn, a sweet pudding by enhancing it with the ripe pods. Easy to prepare and ready in an hour (including 30 minutes of cooking time). Creamy, thick with a porridge consistency like kheer, perfectly sweet, nutritious and comforting. You will definitely go for a second helping, tempting and incredibly delicious. This alternate vonn will be a sure hit with your family and friends.
An unripe jackfruit will be firm, green in colour with tightly spaced spikes on the outside. A ripe one will have a softer outer yellowish rind with spikes spaced apart and some brown spots. The latter will also impart a strong delicious fragrance indicating that is ready to be consumed. Moreover, it will give in slightly when pressed. Do not go for an overripe fruit that is mostly brown covered with black spots that is starting to turn bad.
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Jackfruit Vonn/Soji
(Serves 6)
Ingredients:
300 grams ripe jackfruit pods (weight without the seed)
3 cups thin coconut milk
1 cup thick coconut milk
50 grams sugarcane jaggery (grated)
1 tablespoon rice flour mixed with 1/4 cup water
1/2 teaspoon cardamom powder
1/2 cup cashewnuts (chopped)
four extra jackfruit pods (chopped for garnishing)
a pinch of salt
Method:
Blend jackfruit pods to a fine paste without any water. Ensure that the seeds have been removed. Transfer to a thick bottomed pan with thin coconut milk, jaggery, rice flour slurry and salt.
On medium heat, stir above mixture with a wooden spoon.
Cook on sauté (low setting) for 15 minutes stirring frequently with a wooden spoon. Then, add cardamom powder, cashewnuts and pour in the thick coconut milk. Continue to simmer until the pudding starts to bubble, thick and creamy.
Serve warm or at room temperature garnished with chopped pieces of jackfruit pods.
Note:
(Serves 6)
Ingredients:
300 grams ripe jackfruit pods (weight without the seed)
3 cups thin coconut milk
1 cup thick coconut milk
50 grams sugarcane jaggery (grated)
1 tablespoon rice flour mixed with 1/4 cup water
1/2 teaspoon cardamom powder
1/2 cup cashewnuts (chopped)
four extra jackfruit pods (chopped for garnishing)
a pinch of salt
Method:
Blend jackfruit pods to a fine paste without any water. Ensure that the seeds have been removed. Transfer to a thick bottomed pan with thin coconut milk, jaggery, rice flour slurry and salt.
On medium heat, stir above mixture with a wooden spoon.
Cook on sauté (low setting) for 15 minutes stirring frequently with a wooden spoon. Then, add cardamom powder, cashewnuts and pour in the thick coconut milk. Continue to simmer until the pudding starts to bubble, thick and creamy.
Serve warm or at room temperature garnished with chopped pieces of jackfruit pods.
Note:
- White rice flour from the store was used to prevent the coconut milk from curdling.
- Adjust sweetness as desired.
- To extract coconut milk, blend 400 grams of grated coconut with 1/2 cup warm water to extract the thick milk. Strain through a fine sieve and reserve the coconut meat. Transfer the coconut meat back into the blender with 2 and 1/2 cups warm water. Grind and extract 3 cups of thin milk.
- Traditional Kazarachi Dal/Soji/Vonn recipe click here: https://www.celebrationinmykitchen.com/kazarachi-dalsojivonn/kazarachi-dalsojivonn
