Directions

• Heat 1 ½ cups of water and once hot, add the finely cut jackfruit and cook for 3-5 minutes covered till it is soft to touch
• Strain the water and keep the jackfruit aside
• Heat the jaggery with ½ cup water or a little more and allow the jaggery to dissolve and strain the jaggery water to remove any impurities and put the jaggery water to boil
• The syrup needs to come to a ball consistency, i.e when a drop is put in water, it will not dissolve and can be formed into a ball with the fingers
• At this stage, add the jackfruit and saute with constant stirring to prevent burning till the whole mixture thickens to a halwa consistency
• Add a spoon of ghee and saute till the mixture leaves the sides of the pan and switch off the flame