Indian Sweet Jackfruit Dessert Recipe
"I’ve modified the Panasa Mulika recipe to make it simpler and to make it Paleo and AIP (Paleo Autoimmune Protocol). While young green jackfruit has been getting a lot of press for its meat-like texture, ripe version has been used in various Asian sweet jackfruit recipes for a long time. I’ve eaten a lot of fresh ripe sweet jackfruit already broken into segments in various parts of Asia (from Hainan, China, to Chiang Mai, Thailand). Recently, I started looking for ripe sweet jackfruit recipes and I came up with this one, which is based on this Panasa Mulika recipe. I’ve also seen this recipe called by a few other names like Kathaler Mishti Pakora and sweet jackfruit fritters."
Yields10 balls
Preparation Time10 min
Cooking Time10 min
Ingredients
- 1/2 lb (250 g) sweet jackfruit segments
- 2 Tablespoons (30 ml) honey
- 1/3 cup (36 g) coconut flour
- 1/4 teaspoon (1 g) salt
- 1/2 Tablespoon (7 g) coconut oil or ghee
- 4 Tablespoons (60 ml) coconut oil to cook in
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Place the sweet jackfruit segments, honey, salt, and 1/2 tablespoon of coconut oil into a blender and blend well.
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Place the puree into a bowl and mix in the coconut flour. Form small balls from the dough – makes around 9-12 balls.
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Place the 4 tablespoons of coconut oil into a frying pan and pan-fry the balls in the pan. Use a spoon to move the balls around so that they’re fried evenly on all sides.
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Cook until the balls are browned
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Serve with extra honey or ghee drizzled on top.