I love jackfruit and always wait for its season. The smell of a jackfruit itself is so captivating! This time I decided to make something different with it and tried out this jackfruit burfi. I have a weakness for sweets and anything with jackfruit just adds on to the craving.
You can also try few of the following recipes in this season of Jackfruit. Just click on the name for the recipe:
Eggless Jackfruit pancakes
Eggless Whole Wheat Jackfruit muffins
Jackfruit paniyaram
Jackfruit burfi turned out well and I even shared it with my friends. I just gave a twist to 7 cup burfi with jackfruit in it. So, try it out and share the feedback with me. It’s good not to think of those calories sometimes and satiate those sweet cravings.. 🙂
Jackfruit Burfi
Ingredients
- 1 cup Bengal gram flour/ besan
- 1 cup Ghee
- 1 cup Ripe Jackfruit finely chopped
- 1 cup Milk
- 1/2 cup Fresh Coconut shredded
- 2 1/2 cup Sugar
- 2 Green Cardamom
Instructions
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Add chopped jackfruit and milk in your food processor and grind it to make a paste.
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Keep a square pate greased with ghee ready. Remove the seeds from the cardamom pods and powder it.
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Add all ingredients except cardamom in a heavy bottom pan, mix it well and make sure there are no lumps.
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Place the pan on the gas stove on low flame and stir continuously for few minutes. Now you’ll start seeing it bubbling and ghee leaving on sides. Add cardamom powder and keep stirring.
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When it starts combining like a dough, transfer the content into the ghee greased plate and leave it for 5 minutes.
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When it is still warm cut it into square pieces and keep it in a airtight container.
I am so happy to see this post, by your post I am going to try this burfi for my daughter. Thank you for the fabulous idea, keep sharing like this innovative idea. Thanks for the recipe.
I’m glad you liked the recipe 🙂
Hi Priya,
I tried this burfi , followed all the steps but the burfi turned chewy…not like a regular burfi.
What can be the reason?
You have over cooked it. You should remove from the stove immediately when it starts thickening and ghee starts leaving on sides. Also, sometimes the quality of besan can make the burfi chewy.