Indian Sweet Jackfruit Dessert Recipe [Paleo, AIP]
While young green jackfruit has been getting a lot of press for its meat-like texture, ripe version has been used in various Asian sweet jackfruit recipes for a long time.
I’ve eaten a lot of fresh ripe sweet jackfruit already broken into segments in various parts of Asia (from Hainan, China, to Chiang Mai, Thailand). Recently, I started looking for ripe sweet jackfruit recipes and I came up with this one, which is based on this Panasa Mulika recipe. I’ve also seen this recipe called by a few other names like Kathaler Mishti Pakora and sweet jackfruit fritters.
Step-By-Step Instructions For Making Indian Sweet Jackfruit Dessert Balls
Start with either fresh ripe sweet jackfruit pieces or with canned sweet jackfruit like this one you can get on Amazon. Make sure to drain the can well to get rid of the syrup it comes with.
Place the sweet jackfruit segments along with the honey, dash of salt, and 1/2 tablespoon of coconut oil into a blender and blend well. (You can also add in some spices like cardamom or cinnamon to flavor these dessert balls.)
Place the pureed sweet jackfruit segments into a bowl and mix with coconut flour. Mix well to form a dough.
Form small balls from the dough – approximately 1.5-inch diameter balls.
Place coconut oil (or ghee if you are not AIP) into a frying pan and pan-fry the balls of dough carefully using a spoon to make sure it’s fried evenly on different sides. If you have a deep fryer, then use that instead.
The coconut flour can make this dessert taste a bit dry, so if you want, you can serve with a drizzle of honey and ghee.
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- Place the sweet jackfruit segments, honey, salt, and ½ tablespoon of coconut oil into a blender and blend well.
- Place the puree into a bowl and mix in the coconut flour. Form small balls from the dough - makes around 9-12 balls.
- Place the 4 tablespoons of coconut oil into a frying pan and pan-fry the balls in the pan. Use a spoon to move the balls around so that they're fried evenly on all sides.
- Cook until the balls are browned
- Serve with extra honey or ghee drizzled on top.