How to make Ghee/ Clarified butter/ Beurre noisette/ Brown Butter - Basics

With navrathri getting over, following closely is Diwali! Diwali can mean only one thing SWEETS! To make sweets we need a very key ingredient.... Ghee. Ghee is a staple in every Indian household's pantry. We use it on a daily basis to do tadkas for dishes, use it to make sweets, use a nice dollop on hot  rotis / rice or eat by the spoonful! And off late brown butter seems to be the latest trend in the baking world. So let us go on to make some ghee and  recipes that use ghee will follow ...

  Ingredients & Tools needed:

Butter - 1 Lb,Unsalted,  use the best butter  you can get your hands on
A tall heavy bottomed sauce pan - nonstick works for me
A stainless steel tea filter - I tried using plastic once and it resulted in disaster
A clean glass jar

Procedure:

• Chop the butter in 1 inch pieces. Place the pieces of butter in the pan you will be using to make the ghee in. Set over the counter top till the butter comes to room temperature. 
• Keep the glass jar with the stainless steel tea filter over its mouth

That chotu container was added to my collection thanks to M's grandma!!

• Once the butter has come to room temperature set over the stove and keep on low-medium heat, uncovered.
• The butter will melt and once all the butter has melted you will notice a white bubbling foam with a crackling sound. Don't worry this only means that the butter is boiling/ Cooking. Basically what is happening is that the water in the butter is getting expelled. Do not stir it with a spatula

• You will notice that gradually the intensity of the crackling comes down.

I've moved some of the foam to show you the color of the ghee  at this stage.

•  The white foam  slowly will develop brown specs

• Once the crackling stops be very careful. Turn the heat lower and just allow the ghee to be over heat for just less than a minute. There are different schools of thought on this. Some people like to take it off the heat as soon as the crackling stops. In my house my mom makes a slightly browned ghee, that is very aromatic and  flavorful. And that is pretty much the brown butter that is called for in recipes.

At this stage this is the color of the Ghee.

• Remove of the heat and pour the boiling hot ghee over the stainless steel filter. Once a friend  and I made ghee at her house and she used the plastic variety for straining tea and like geniuses we pour the hot ghee over it and it just melted! what a waste of ghee and a perfectly good filter!!

• The brown stuff is tasty but extremely unhealthy!  
• Let the ghee cool down and then you can close it with a tight lid.Ghee has a long shelf life if you avoid contamination. I have a small container that I use to fill ghee as and when I need from the big bottle just to avoid any water going into it or some food particle accidentally falling into it while serving or cooking.

There is a very fine line between perfectly browned butter and burnt butter so from the start to the finish be around your ghee do not wander away trying to multitask! (I've learnt my lesson very well!!!!)

Boondi Ladoo

   

  Tamil new years is observed around the 13th-14th of April every year, it is based on the Tamil Calendar.  The Tamil calendar is based on the classical Hindu solar calendar also used in Assam, Bengal, Kerala, Manipur, Nepal, Orissa, Rajasthan and Punjab. I could easily say that my most favorite festival is the Tamil New Years, simply because it is not a religious function and there are no restrictions on the menu. Meaning cook and eat, no elaborate pooja has to be performed before digging into the food! The menu for this festival includes: something sweet (ofcourse!!!), something bitter, something sour and something spicy/salty. Giving one an explosion of flavors! Workout your tongue people...

  This year for New Years I decided to post  Boondi Ladoo. I love Boondi Ladoo very much. Problem: I started remembering the occasions my mom would make Boondi Ladoo and started craving them. I learnt that without the Boondi Ladle I had to depend on the store brought Ladoos.Call me a Ladoo snob, but the ones available at our Indian store don't seem to satisfy my cravings. Lucky for me, I have a LGA (Local Guardian Aunty), who has all the kitchen tools  and gadgets one could ever imagine needed for Indian cooking. She lent it to me,  I could say leased infinitely, because I still have not returned it to her ! Aunty next time I meet you I'll make you a lot of ladoos to make up for it :D. 

Ingredients:

For the syrup:

Sugar - 1.5 cups

Water - 3/4th cup

Food colouring - Kesar colour, a pinch

Elaichi powder - 1/4th tsp

Nutmeg powder -  1/4th tsp

Clove powder - 1/4th tsp

For the Boondi:

Besan - 1 cup, divided in 2 batches

Rice flour - 1 tsp, divided in 2 batches

Oil - for frying the boondi

For tempering:

Ghee - 1 tbsp

Raisins

Cashews

Cloves (Optional , if you added the clove powder to the syrup you can skip this)

Sugar candy - You can even add this. I didn't have any on hand so did not add.

To make the syrup: 

• Soak Sugar and water for a few minutes. Boil the mixture till you get 1 string consistency. Approximately 215F- 235F on a candy thermometer.  
• Add the kesar colour, elaichi powder, nutmeg powder, and clove powder( if adding)

To make the Boondi:

• Heat the oil in a kadai.
• Take half the besan & rice flour. Mix together.
• Make a batter adding water. The batter should not be too thick. It should be a bit thin.( It should be thinner than dosa batter). If the batter soaks too much it drinks up more oil and your ladoo will be more oily.
• Over the Kadai hold the Boondi ladle. If you dont have a boondi ladle you can use a wide, slotted ladle. Pour about 1/4th cup of the batter and tap the ladle so that small balls fall into the hot oil. Just tap. DO not rub the surface of the ladle with a spoon or your hands. This will cause the boondi to be flat and not round.
• Take out the boondi from the kadai when it is almost 80% cooked. If it cooks 100% the boondi will get crisp and you will not be able to make balls out of it.
• Put the boondi into the syrup. Continue to make boondis till you run out of the batter.
• In the side, heat up some ghee and roast the raisns, cashew and cloves( If adding)
• Add the raisin & nut mixture to the boondi-syrup mixture.
• Gently mix. Cover it and set aside for 2-3 hours. Then make ladoos out of the soaked Boondis by squeezing between you plams.
• If the syrup is too hard and you are not able to make balls or if the balls don't hold up, sprinkle hot water and proceed. The ladoos may seem to be a bit wet in that case, but it will dry up and hold together well.

Pattani Piratal/ Spiced Peas Curry

This post is dedicated to one of my best friends, who is almost family to me - Pavithra. She was introduced to me by another family friend and used to live in the same community as I do. Her husband(Big V) was pretty easy going and her son(Small V, looks exactly like his dad! Sorry Pavithra... I had to mention it. ) was the cutest and most adorable 9 month old I had ever met, and who eventually became best friends with my husband and I.We all connected and got along very well. We used to be over at each other's place constantly for dinners, lunches, or even just simply just hanging out. As the saying goes, all good things must come to an end... It was true in our case. She moved back to India with her family :(. Fortunately for me the story doesn't end there. She and her family are moving back to the US, though not the same area as us...still something is better than nothing! We can meet up for holidays, etc. YAY! I am so psyched. (I think I am even more excited than even her!!!!!!!)

Pavithra & I

She is a fantastic cook and has re-introduced me to certain dishes which in the past I have hated, but now I love to bits. One such dish was Appam. I am not a big fan of any dish with obvious coconut in it. Pavithra made appam with this pattani piratal. O.M.G!!!! The piratal was so good that I even liked the appam, and now it is a regular feature in our dinner table. She loves cooking so much, that Small V gets very inspired. He used to "cook" for us using his toy kitchen, his specials were avacado sambar and cabbage and  capsicum rasam! I can go on and on about Small V for days so let me stop with this. Do watch out this space for more Pavithra specials!

Future Sanjeev Kapoor making his signature dishes: Avacado Sambar & Cabbage Rasam!

This dish is a Chettinadu special and is a bit spicy & takes a bit of oil. So reserve this dish for one of those days when you want to indulge.


Ingredients:
Peas - 2 cups, fresh or frozen but thawed
Onion - 2 medium sized, finely chopped
Tomatoes - 4 medium sized, finely chopped
Oil - 5 tbsp , sounds like a lot but do not try to cut it as it is needed in this dish.
Curry leaves- few
Cilantro - finely chopped

The color combination is so bright!

For the Masala:
Coconut - 3 tbsp
Ginger - 1" piece
Garlic - 5 cloves
Fennel seeds - 1 tsp
Cinammon - 1/2" piece
Cloves - 4-5
Green chillies - 1-2 optional
Dhaniya - 1.5 tsp
Chilly Powder - 2.5 tsp(lesser if you wish)
Turmeric - 1 tsp

• Process all the ingredients listed for the masala, into a fine paste. Try to avoid adding too much water while grinding.
• In a kadai heat some oil. Add the onions and sautee with a dash of salt, till it becomes translucent. The salt helps in cooking the onions faster.
• To the onions, add the tomatoes, peas, and the ground masala, and salt required for the dish.

• At about half way through add the curry leaves.
• The mixture will start coming together into a tight ball eventually. The tomatoes will "dissolve" and the water from the mixture will go and the mixture will start becoming a ball.
• Once done turn off heat and garnish with cilantro.
• This dish goes with chappatis, rice,dosa,idiyappam, and my current favorite appam!

That one is for you Pavithra!

I got this wonderful recipe for appams from here.

Bombay Chutney / Kadalamaav Gothsu/ Besan Chutney

  It beats me why this dish is called a "chutney" it's more like a sambar in my opinion, but that's irrelevant here. This is a great accompaniment for Idly and Dosa and it is a very easy and quick side dish to make. Back home in India, my mom used to make this for me every time she made idly/dosa. Though I was a big fan of this recipe, you might have guessed by now, my brother did not like it. This one time my parents were out and I was going to take care of dinner for my brother and I. I made idlis and this chutney/gothsu to go with it and my brother was to have it with the molaga podi (a spicy powder made of roasted lentils and is mixed with oil and had as an accompaniment with idly dosa). So we sat down for dinner and I guess my brother was bored with his molaga podi and asked if he can taste some of . I was like "if you had told me sooner I had to share this with you, I would have made more." He just wanted to taste a little bit. Minutes later, he had finished the entire side dish and when my mom got back he accused her of never making this for him! My mom was like "yeah that's exactly how it is - I deprived you of this dish when clearly you always have liked it!"

  Then a couple of years back, after getting married, I made this for my hubby for breakfast once. My husband is a big foodie as I've mentioned before. He generally doesn't hate anything but he didn't like this! I was upset initially and I got around eating it later - it tasted like feet!!! In my defense, I made this for breakfast and I am no morning person. No wonder he hated it! I got around making it again for dinner this other time and he was like "errr... do you have coconut chutney instead?" I tasted it and it seemed fine. After that I learnt that he dislikes any dish that has besan (gram flour) in it, even if it is well hidden. So, I forgot about this dish for almost a year till one day when I was on the phone with my mother and she was making this chutney for dinner. I got reminded of this favorite I had not made in a while! So, I decided to make it again for myself and make some coconut chutney for the husband. I was enjoying myself and reeling in the memories of life in Chennai when I was interrupted by a "can I try some?" This was like deja-vu! I even gave him the same reply I gave my brother many years back! He tastes it, and he was like "this is not so bad, its actually pretty good", and he ended up finishing the whole thing. I don't think I did anything different other than that the very first time I made this for him, I screwed up the dish. I guess the man with his falter-less devotion for coconut chutney finally got bored of the plain looks and got attracted to my yellow-red-green tinged side. With that, I had successfully converted two people into liking this dish... Yay!

  All this talk of "conversion" because the theme for FSB this time around was chosen by Anu, who wanted us to make something with an ingredient that we have not cooked with ever or avoid because someone in the house doesn't like it. I picked an ingredient that the husband doesn't like because his list of things he doesn't like is much shorter than mine and he is not fussy. My endless list of dislikes was hard to pick from and I am pretty stubborn in not eating what I don't like.

Ingredients:

Onion - 1 Medium/Small ( you can skip it if you are avoiding onions)

Tomato- 1 Medium

Chilly powder - 1/2 - 1 Tsp (as per your taste)

Salt - As per taste

Turmeric Powder - 1/2 Tsp

Corriander Leaves/ Cilantro - a generous portion

Hing - a generous pinch

Besan - 2-3 Tbsps

Tadka:

Oil - 1 tsp
Urad Dal - 1 Tsp

Mustard seeds
Green Chillies -1-2 slit (I don't like the pieces coming in my mouth!)

Curry leaves

• In a sauce pan, add some oil and once hot enough temper with mustard seeds, urad dal, chillies and curry leaves.
• Sautee the onions till translucent. Add the tomato and sautee for a min.

• After lowering the heat, add the besan that has been mixed in 1- 1.5 cups water. Ensure that the paste it is smooth and free of lumps prior to adding. Add the rest of the ingredients, and increase the temperature of the stove to medium heat.

It looks pretty!

But a terrible idea ! It was so difficult to mix it into a smooth paste!

• This mixture will thicken. You do not want the mixture to be thick like a paste, nor should it be runny. If the mixture doesn't thicken, you can always add some more besan, and if the mixture is too thick, you can add some water - so no sweat!

• Take it off the stove and garnish with cilantro/ corriander leaves.
• Serve hot with Idly, 

• Or Dosas

• Or both!!!

This recipe is super easy and super quick! I personally like the onions and the tomatoes to be a bit chunky. Try it once and you will be converted into liking it too :). Do check out what my other FSB buddies are cooking up in their kitchens: Anu, Deepti, DK, Lata, Madhuri, Nags, Siri

Hotel Saravana Bhavan Inspired 14 Idly - Sambar (Rice Cakes Soaked in Lentil Sauce)

 This month the theme for Free Spirit Bloggers was picked by Siri, We had to recreate that one dish we have had in a restaurant and and relive those moments/ memories, and it had to be a main course.

  My pick was 14 Idly from Hotel Saravana Bhavan (HSB). It is a dish unique to this restaurant. I have had Sambar-Idly in other Bhavans, but none of them can even hold a candle to HSB's 14 Idly. When ever I go to HSB I order this for sure, apart from some dosa be it in New York City or Chennai!. I am pretty surprised that food in HSB New York tastes just like the one in Chennai! Over the dozen times we have visited NYC, I make it a point to religiously visit HSB like it is a holy shrine. Once we are in the restaurant the rules are short and sweet (maybe not!), DO NOT TOUCH MY 14 IDLY, EVEN IF YOU JUST WANT A PIECE OR 2 TO TASTE. I NEED THE 14 IDLIES, SO GET YOUR OWN  and I will share everything else. Usually if I order any dish with sambar as the side, the sambar will almost remain at the same level as it was when left on my table. Even after I am done eating! This is one dish where I lick the sambar clean of the oblong bowl that they serve it in.

  I have been on the quest for Saravana Bhavan sambar for a long time now. Thanks to my genius mother, I   think I finally nailed it!. Here is the recipe for all of you to lick clean ;).I will come up with a detailed post for making idlies. The proportion of rice and dal is different, plus there are several tips and tricks!

Ingredients:

For Idlies: ( This is a 2-in-1 batter. I use it for Idly and dosa)

Idly rice - 4 Cups

Urad dal - 1 Cup*

Fenugreek seeds - 1 Tsp
Toor Dal - 2-3 Tbsps (optional)

Salt 

Water - 4 cups

• Soak the rice, fenugreek seeds and toor dal ( if using) for 6-8 hours.
• Soak the Urad dal for some 45 mins, seperately.
• Grind the Urad dal to a fine soft paste using about 3/4th cup of water.  Empty into a big vessel.
• In the same grinder/food processor add a little rice mixture and water and start grinding. Gradually add the rest.
• Grind to a fine paste. Try not to use more water than the 4 cups mentioned for the entire grinding . Its always better to have a thicker batter and add water as needed than to have a batter thats runny an you need to do a lot of golmal to fix it!!!. Empty in the same container as you did the urad dal batter.**
• Add salt about 2 tsp. Mix it with your hand. It is an important step. The "good yeast" in your hands help in fermentation. And result in a fluffy idly.
• Set the batter aside overnight, in a warm place. Well this again depends on where you live. In Chennai I remember the batter will ferment in some 4 hrs!!!. I keep my batter in the oven with lights turned on. Sometimes I warm up the oven and keep the batter in. So if you live in a cold place you can try this method.
• Once it has fermented. Mix the batter and deflate it. Add water to the batter as you make idly/ dosa as per your requirement. The batter should not be too thick or thin. When you pour it from a ladle it should flow like a ribbon. Always make Idly first before making dosa. The Idlies do not come out fluffy if you make dosa out of the batter first.

To make the Idlies:

• I make my idlies in the pressure cooker. I am sure you can make it in microwave (I've seen microwave idly plates in India), electric cooker etc. though I have not tried it personally.
• Fill up the pan of the cooker with atleast 1 inch water. Use the stand that comes with the cooker. If not use lesser water. Close the pressure cooker and keep the flame on high. Let a big jet of steam come out. Do not use the cooker weights.
• In the meanwhile, oil the cavities of the idly pan(s)and fill it with the batter. Using a small ladle or a big spoon.
• Once you get a nice big jet of steam. Reduce the flame wait for a few seconds and open the cooker lid carefully. Place the filled Idly pan(s) into the cooker and close the cooker. And keep the flame on high and again do not use the cooker weights.
• Set a kitchen timer for 7- 9 minutes.
• Once done. Reduce the flame wait for a few seconds before opening the cooker. And remove from the cooker. To test for doneness stick a knife/spoon/fork in the middle. If it comes out clean its done 
• This step is optional. You can show the Idly plate under cool running water. This helps in cooling the idlies faster and make it easier to remove it from the plates.
• Next step is a must(according to me!!!!) Drizzle some sesame oil on your idly. You can have it with some molagai podi, chutney, or/and sambar, or even Sugar with ghee.... yummmmmmm!!!!

For the 14 Idly Sambar: (This recipe makes a lot of sambar.Well!! you need a lot of sambar to soak you idlies in! )

Ingredients:

Onion - 1 Medium sized,( Shallots would be ideal! but I had none :( )

Tomatoes - 3-4 medium (be generous!)

Toor dal - 1/2 cup

Turmeric powder -1 Tsp

Tamrind Paste - 1 Tbsp (I use a brand called tamicon.Its pretty strong)

Sambar Powder - 3-4 tsp (Adjust according to the strength your sambar powder.)

Hing - A generous pinch

Salt to taste

Curry leaves - Divided

Cilantro/ corriander leaves - a handful

Sesame Oil - 1 tsp

 A handful of vegetables like drumstick, capsicum e.t.c can be used to add to the flavor of the sambar. Do not use too many vegetables though.
Milk - 1/2 cup 

For Tempering:

Sesame oil (perferable) - 2 tsp

Mustard Seeds- 1 Tsp

Dry Red Chillies- 1-2 (as per your perference)

Curry leaves 

For Garnish:

Finely Chopped Onion - 1/2 - 1 medium onion (depending on how much you like or hate raw onions. )

Finely Chopped Cilantro/ Corriander leaves- A small bunch (Absolute must)

Ghee - 1/2 - 1 tsp per serving

Sesame Oil - 1/4 - 1/2 tsp per serving 

• Pressure cook the toor dal with turmeric and tomatoes. Let it cook for atleast 4-5 whistles. The dal should be really mushy. Also steaming the tomatoes along with the toor dal gives it a different flavor!
• In a saucepan add the sesame oil and sauté the onions till translucent.
• Add the tamrind paste (dissolved in 1 cup warm water), sambar powder, turmeric powder,hing,salt, corriander leaves, and some curry leaves.
• Give it a boil till the raw smell of the powder leaves the mixture.
• Add 1 more cup of water and addthe mushy dal- tomato mixture.
• Give it a boil.. And in the meanwhile taste it and add salt ,sambar powder or more tamrind paste if needed. This sambar should not be too spicy or tangy. Rather the tang should come from the tomatoes rather than the tamrind.
• Add the milk in the end. Do not boil too much after adding it. Yes, this is the secret ingredient in most hotel sambars!
• Also the consistency should be slightly watery. And not too thick like the usual sambars.

Assembling:

• In a bowl place 14 mini idlies. Yes, there should be exactly 14 idlies! It's not called 14 idly for nothing. I'm just kidding you can use as many idlies as you want!

                                           No prizes for guessing the number of idlies in there!  

Thanks to my MIL who generously donated this Onlong bowl to me :D.

• Drizzle some sesame oil. 
• Pour sambar over the idlies, generously.

• Drizzle some ghee and some more sesame oil. You can omit the ghee and/ or the oil. But I think this gives it the restaurant feel! 
• Sprinkle some onions and top it off with some finely chopped cilantro/ corriander leaves.

• Enjoy the Idlies as they go in one by one! Its strange, I always count my idlies at HSB everytime I eat there and  I've never been lucky enough to get even one idly extra! :(

* If you are using a mixie or food processor to grind the batter, use 1.5 cups of urad dal.

**  It is important to use a large container as the mixture ferments and if it is a small container it will spill over.

  Do check out what my team-mates :Anu, Deepti, DK, Lata, Madhuri, Nags, and Siri are cooking up in their kitchens!

Mixed Veggie Kootu

My husband escaped to San Diego for a week to attend some users conference, which my mom thinks is some music 'concert'! I am pretty pissed he went without me, to talk about water and GIS, or whatever. Nevertheless, before his flight home, he tells me he wants lunch at home to be a remedy for a week of eating out. "Some Kootu, rasam, rice meals", he said. He'll owe me more if I did this.. hmmmm.

So, this post is about a Kootu (a South Indian Vegetable and Lentil stew) . What is so special about this Kootu I made last Friday?. This is for both veggie lovers and haters to lick clean. People who know me, know how I hate my veggies, and I ate up all the veggies in this Kootu (I swear!) ;). I guess this could work for anyone fussy not getting their fair share of veggies.

The recipe I used is from  one of my mom's friends, and they used to call it "kolamB". Its very simple to make, has veggies, no fats to add!, and yummy! . From what I remember, tt is very comforting to have, especially when recovering from a lot of eating out. This is my go to food when needing to recover from long travel.

I need to get into the habit of clicking pictures before we start eating if I want to blog about it! I screwed up, hence the crappy photo. 

Here is the recipe:

Ingredients:
1 chopped potato
1/4 - 1/2 cup chopped carrot
1/4 - 1/2 cup chopped beans
1/4 cup peas
(Any other vegetables you like to see with the above, some might like to add soy beans)

Soak and grind : ( For some 10-15 minutes)
2 tsp rice
1 tsp mustard
2-3 dried red chillies
2 -3 tsp grated coconut ( No need to soak it)

1/2 - 3/4 cup  toor dal
1/4 -1/2 tsp turmeric powder
few curry leaves
salt - to taste

• Pressure cook toor dal along with some turmeric powder.
• In a medium pan add the veggies, the ground paste, turmeric powder , cooked toor dal, and salt. 
• Cook on medium flame till it all comes together (~15 mins).
• Once the veggies have cooked fully to a soft texture, turn off the heat. 
• Garnish with curry leaves.
• Seriously! The recipe is over. I told you it would be simple, right? :)

My food blog, finally! - Starting with something sweet, literally! - Chakka Pradhaman

Hi, am Mittu the parrot ( not really!!). I didn’t know how else to start this first post of mine and I remember a friend telling me that’s apparently how I introduced myself to her the first time we met! After a lot of persuasion, perspiration, procrastrination and melodrama, here I am starting my food blog.  I must thank all my friends, family and fans (??) for having faith in me taking this initiative before December 21, 2012 - the end of days. I have also shared a brief set of memorable experiences and valuable learnings in acknowledgement to all the people that have inspired me here.

It is a part of our South Indian tradition to start (and end) a meal with a sweet. On that note, since this is the beginning, I would like to start my food blog with describing the making of a sweet... chakka pradaman / jackfruit pudding. Jackfruit is revered and hated with the same passion for its unique smell, taste and texture. I am a big fan of jackfruit! and have always wanted to make a variety of dishes with it! While growing up, however, my brother sponsored a hate club for a few food items and this would make consuming Jackfruit a very painful process if he was in the same room ( what a brat!!). Well, that did not stop me from stuffing my self with honey soaked Jackfruit when it was in season!. Just the thought of it almost is taking me back to my childhood.  This recipe is pretty simple and flexible, so here goes...

Chaka Pradaman / Jack fruit pudding:

Ingredients:

• 1 cup fresh de-seeded, chopped up Jackfruit (tinned works too) 
• ¾ cup Jaggery (reduce to 1/2 cup if you don't have a sweet tooth like me)
• 1 cup Water
• 1 - 1½ cup Coconut milk
• 1 tbsp ghee

For garnishing:

1 tbsp ghee

1 tbsp cashew chopped

1 tbsp almonds chopped

1 tbsp raisins


Steps:

1. Puree the jackfruit in a blender.
2. Combine the Jackfruit , ghee and the jaggery in a nonstick saucepan, on medium heat.
3. Now cook the mixture till the jaggery is dissolved. Stir in regular intervals to ensure that the mixture does not stick to the bottom of the saucepan.
4. Add 1 cup of water and cook the mixture further till it thickens and continue stirring.
5. Add coconut milk and turn off the stove.
6. Garnish with roasted cashews, almonds and raisins.

Notes- As a person with a severe case of sweet tooth-ism, I loved it at the sweet levels produced by the above recipe. It may be too sweet for those not used to this particular dish :). You can reduce the quantity of Jaggery if your Jackfruit is very sweet, or alternately if you prefer a more subtle sweetness. Also, if you want to reduce the calorific content (generally, there’s not much of escaping that with South Indian sweets!), you can cut down the amount of coconut milk added, and replace it with regular or almond milk.