Jackfruit Halwa

I have been away vacationing in Vegas and sunny California, got back on Monday. But since we were gone for almost a week, it took me just about a week to get into the rigmarole of life. My customers were waiting eagerly for my return, so it was back to work for me right away. The trip was very refreshing and I will surely write more on that later.

If there is one fresh fruit that I missed incessantly here is Jackfruit…up until a few days back when I discovered (yeah, with a triumph!) that fresh jackfruit is very much available here as well. Back home, eating fresh jackfruit was almost a daily ritual when the fruit was in season. Dad would often buy the peeled, ready to eat fruit; on his way back home from morning work. We always wolved it down like there was no tomorrow!

Our local Farmers Market was selling fresh jackfruit, whole as well as halved. I bought a halved chunk, wondering all the way to the cashier, if I would be able to peel it and lay my hands on the juicy fruit within. In the end I finally decided to risk the peeling part and bought it. I must say it is a task best left to the roadside vendors who do it so effortlessly (or so it seems). After a sticky ordeal which seemed eternal, I was able to beam at my prized pieces of fresh, juicy fruit. These pieces were so sweet I can’t even begin to tell you how good they tasted.




Hubby is not a big stickler for fruit so I had almost all of it to myself…having gorged on half the pieces; I remembered Ajji (grandma) used to make a halwa out of jackfruit. It’s a simple aromatic sweet dish.

Jackfruit Halwa:


You will need:

1 tbsp Ghee
1 tsp Cashew bits
1 tsp Raisins
1 cup fresh jackfruit, cut into small bits
2 tbsp fresh grated Coconut
½ tsp Cardamom powder
1 tbsp Sugar (only if fruit is not naturally sweet)

Heat ghee in a pan and add the cashew and raisins. Fry till light brown. To this add the chopped jackfruit. Fry for 3 minutes, till jackfruit loses its colour slightly and becomes a little mushy. At this point stir in the sugar only if needed. The fruit I had on hand was very sweet on its own, so I didn’t use any sugar. Add the coconut and cardamom, fry till fragrant, another minute. This can be served hot, chilled or at room temperature.


I spoke to Ajji right before I made the halwa to make sure this is how she made it and she gave me a whole list of other dishes that could be made using Jackfruit. I am yet to try them – provided this batch of jackfruit lasts long enough.