Jackfruit Cookies

 

These are awesome cookies, crispy, crunchy, with awesome aroma and flavour, an excellent accompaniment to tea or coffee.

Ingredients

¾ cup refined flour

½ cup wheat flour

½ cup sugar

¾ tsp cardamom powder

1/4 tsp dried ginger powder

½ cup finely chopped jackfruit

⅔ cup ghee

¼ teaspoon salt

Instruction

-          Mix together the flours, sugar, salt, dried ginger powder and cardamom powder.

-          Add the ghee and knead well, adding the finely cut jackfruit pieces too.

-          Roll this dough into a log, wrap in cling film and freeze for 20 minutes.

-          Preheat the oven to 250 degrees celcius.

-          Take out the dough from the freezer, cut into ½ inch thick slices.

-          Place them on a greased aluminium foil about 2 inches apart and bake for 20 minutes at 250 degrees. The top will be golden in color and the sides brown.

-          Take out from the oven and let them cool completely.

-          Store in airtight container.

 

 

Caramelized Jackfruit Cake

Jackfruit season is the time I want to do something new with this amazing fruit. Last year I made Panache Dhonas, this year I tried caramelized jackfruit cake. Sent some of it to a friend, who is a great cook herself, and she said, “It was so delicious. I give you 200 % marks.” Coming from her, it was a great complement to me. Here is the recipe, in case you want to make it and enjoy! I was having many things to do on the day I baked it, so couldn’t take too many photographs. You can watch the steps from this video for the caramelizing part, I adopted the core recipe from HERE. 

Ingredients

½ cup sugar to make the caramel syrup

¼ cup water to make the caramel syrup

½ cup sugar

1 cup wheat flour

2 tbsps semolina (this is optional, you can replace it with wheat flour)

½ tsp baking powder

¼ tsp baking soda

A pinch of salt

2 eggs

½ cup oil

¾ tsp vanilla essence

1/3 tsp dried ginger powder(this I add to every jackfruit preparation as it doesn’t cause any stomach upset in prone people)

10  deseeded bulbs of jackfruit

1 tbsp cashews

1 tbsp raisins

Instruction

-          Keep ½ cup sugar in a thick bottomed pan on low/medium flame and let it liquefy, stirring in between. When it is totally liquefied, slowly and carefully add the ¼ cup water (be careful, it will splatter). Make the flame low and keep stirring till the caramelized portion dissolves completely. Keep aside for it to cool. Caramelized sugar gives a wonderful color to the cake.

-          Grind the jackfruit pulps into a paste

-          Sieve together the wheat flour, baking powder, baking soda, and salt. Mix in the dried ginger powder and semolina. 

-          Beat the eggs, add vanilla essence, sugar and the oil in sequence, mix well.

-          Mix in the caramelized syrup, jackfruit pulp, and finally add the flour in spoonfuls, mixing in thoroughly.

-          Mix a little dry flour with cashews and raisins, fold this in gently into the batter.

-          Grease a baking vessel, pour in the batter. 

-          Bake in a preheated oven at 170 degrees for 30 to 40 minutes.

-          Cool and cut into pieces.

 

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