Jack fruit | pala sulai 11 pieces * Jaggery 3/4 cup Ghee 2 tsp Dry ginger powder a pinch (optional) *11 pieces taken out from a whole jack fruit, not 11 jack fruits. (pala sulai)
Wash and de seed the jack fruits. Do not discard the seeds, you can use it in sambar. Also i have an interesting recipe using the seeds. Will share it later. Pressure cook the jack fruit with 1/2 cup of water till 4 whistles. Allow this to cool completely.
Measure the puree and add equal amount of jaggery to the pan. In a pan add the jaggery and add 3 tblsp of water to this. Boil and dissolve the jaggery and filter the impurities.
Add the filtered water back to the pan and boil for 2 minutes. Add the pureed jack fruit to this.
Add little ghee in between. After few minutes the mixture will become glossy. This took 15 minutes for me in a medium low flame. Add the dry ginger to this (if using). I didn’t add as i want to preserve the flavor of jack fruit. When it comes to a mass add little ghee and switch it off.
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