Thank you bee and jai ( http://jugalbandi.info/) for this jack fruit -JFI:) .
This is one of my favorite’s. Never bought canned jackfruit before as I thought It can never give me the real taste. But decided to give it a try for the first time. So I went to this Vietnamese store and asked the owner and she pointed to a shelf where I saw this jack fruit in cans. She also said there is frozen jack fruit, I didn’t like it.
So this is my recipe for the JFI- http://www.nandyala.org/mahanandi/jihv-for-ingredients-jfi/)event of May.
Take two cans of jack fruit .After opening it wash in cold water and drain it. Chop them finely. If you want you can run this a couple of times in mixie,after chopping it.
Take one and a half cup (or according to how much rice flour you are taking),of freshly grated coconut(dried coconut in packets are also fine).
Take two cups of rice flour.
Take equal amount of jaggery, crush them finely and mix with coconut. Add a pinch or two of dried ginger in this.
Take a cup of warm water. Add salt according to your taste in this. Sprinkle this water in the rice flour and make a dough. It shouldn’t be watery, almost like chappathy dough.
Take banana leaves. Cut it in to small sizes. Spread this rice dough evenly on that. If its sticky and comes off the leaf ,dip your fingers in water and do it. After spreading evenly, fill it with coconut jaggery mix. Bring one end of the leaf to the other side and close it. Repeat with the rest of the dough.
If you are using an idly vessel put them in the flat separator plate and steam cook for about 15-20 minutes. Sometimes there would be parts of thick dough here and there,so let it cook well.
Once its done, take it off the plate and put on a bigger tray. Let it cool. Once its cooled down, take off the leaf and have it:)
You can also do this in a different way. Mix all the ingredients together and spread it on banana leaves and steam.
If you don’t have banana leaves you can use aluminum foil.
Or you can make kozhukatta with it. Make small balls out of the dough and fill it with the coconut jaggery mix and steam it.