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.
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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