The air is filled with the smell of ripe jackfruits.
This is a fruit which was originated in South India. It
literally belongs to Kerala. The word ‘Jackfruit’ also comes from the Malayalam
word ‘Chakka’. Actually the Portuguese modified this ‘Chakka’ into ‘Jaca’ when
they first arrived in Kerala. ‘Jaca’ later became ‘Jackfruit’ in English.
There are two kinds of Jackfruit (Chakka in Malayalam)-
varikka and koozha. ‘Varikka Chakka’ will be having a solid fleshy part while
the ‘Koozha Chakka’ will be of soft- semi solid flesh. But both are tasty :-).
Chakka can be used in any stage of its life. Both ripe
fruit and young fruit can be used for making various dishes.
A wonderful
thing about Chakka is that, we can use every part of it except the spiny outer
cover. Every other part can be used for making tasty dishes…even the seeds…
Here is a great
recipe for all Jackfruit lovers…
Chakka Ada –a sweet dish made with Jackfruit and Jaggery
In normal cases, this dish is prepared using rice powder. But this is more tastier and softer if we use sooji rava instead of rice powder.
Ingredients:-
Jackfruit (only
the fleshy part)– as much as you like
Jaggery (karutha Sharkara) – quantity of jaggery is according to how much
sweetness you want for the dish. So add according to your taste
Cardamom seeds – 5 or 6 (crushed )
Coconut- ¼ of the Jackfruit you have taken
Sooji Rava (white)- ½ of Jackfruit you have taken
Salt - a pinch
Vazhana leaves (Bay leaves)or Banana leaves- as required
Cooking Instructions:-
Take the fleshy part
of the Jackfruit.
Remove the seed and cut it into smaller pieces.
Mash this into a paste using a mixer grinder.
Crush the jaggery into powder.
Add jaggery, cardamom (crushed) , grated coconut, salt and
sooji rava into the mashed Jackfruit.
Mix well with hand (Consistency of the batter is given in the below picture). Make sure no clumps are there (Add
water if necessary).
This
has to be wrapped with either vazhana leaves or banana leaves. Vazhana leaves
have a close likeness to Cinnamon leaves. But they are not same.
I
have used vazhana leaves here. If you are using banana leaves, first cut it
into small pieces.
Take
small portions of this batter and wrap it in the vazhana leaves. I am not that much talented in the case of wrapping. You can do a better job by making a the leaf into a cone first and filling it with batter.
Now
we have to steam it in a vessel (You can use a idli vessel).
Fill
water in the idli vessel. Place the idli stand. Stack the batter
wrapped in leaves on the idli stand.
Close the lid of the vessel and Steam it, steam it, steam it
for nearly 45 mins to 1 hr.
Here is the delicious chakka ada…. It is more delicious when served hot.