FANSACHI KHEER / JACKFRUIT KHEER
INGREDIENTS
Ghee / clarified butter
|
1 tbsp
|
Fansache gare / jackfruit flesh (ripe but firm) chopped
|
1 cup
|
Gul / jaggery
|
½ cup
|
Naralache doodh / Coconut milk
|
2 cups
|
Kaju / Cashewnuts broken in pieces
(toasted)
|
4 – 5 nos
|
Velchi pdr / cardamom pdr (optional)
|
¼ tsp
|
METHOD:
1.
Heat ghee , add in the chopped jack fruit flesh.
2.
Sauté it for a min.
3.
Reduce the flame, cover and give it 2 steams.
4.
When you see that the ghee has separated out of
the flesh, add in the jaggery.
5.
Stir it and allow the jaggery to melt completely.
6.
Switch off the flame.
7.
Slowly add in the coconut milk. Stir it around.
8.
Again switch on the flame and allow it to heat
on a slow flame.
9.
Make sure you keep on stirring it.
10.
When the kheer is hot enough switch off the
flame.
11.
Do not allow it to boil or the coconut milk
might split.
12.
Add in a pinch of salt, Cashewnuts and cardamom
pdr.
13.
Mix and serve hot.
14.
The jackfruit flesh has strong and distinctive
flavour so usually I avoid adding cardamom. So here you can use your
discretion.
15.
You can also add in raisins and toasted chopped
almonds but make sure to remove the skin off them.
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