Jackfruit Halwa

Jackfruit is season is still on and is available plenty in the market. We can prepare many many dishes with jackfruits, raw or rip. Jackfruit payasam, curries, kadubu/idli, muluka/sweet fried fritters and dry curry, cake dose or guli appa and happala/Papad.
Here I have prepared Jackfruit Halva and is so yummy.

I have used jackfruits, some dry nuts, corn flakes and chenna/Hurikadale/pottu kadale/ putani and jaggery. Adding chenna and corn flakes helps the halva to turn thick and it adds a good taste too.
You can keep this halva for a long time.
Let us see some benefits eating Jackfuits. 
Jackfruit is rich in vitamins, minerals, carbohydrates, fiber and protein. It has no chalories.
It contain some amount of Viamin A. It rich in B complex vitamins and Vitamin C. It has a good source of antioxidants and helps to get good immunity. Fresh fruits are good source of minerals like potassium, magnesium, manganese and iron. Potassium in jackfruit helps to maintain the sodium level in our body. It helps to reduce high blood pressure. Jackfuit is a rich source of of dietery fiber that helps to improve the digestion and prevent constipation.
Lets see the recipe now.

Ingredients :

Jackfruits : 25 to 30 fruits.
Jaggery : 1/2 Kg.
Corn flakes : 1 Cup (optional). (Any brand)
Chenna/Hurikadale/Putani/Pottu kadale : 1 Cup
Nuts : 1 Small cup (any amount)
Milk Powder : 2 Tablespoons (Optional)
Ghee : 3 to 4 Tablespoons

Method :

1. Cut jackfruits into small and add it to jaggery. (It helps the jaggery to melt soon). (10minutes).
2. Grind jackfruits and jaggery without using water and remove it from the mixi jar.

3. Cut dry fruits into small pieces. (I used walnuts, cashews and almonds).
4. Dry grind cornflakes and chenna and keep it aside.

5. Keep a pan on the fire and put ground jackfruit mixture.
6. Stir continueously on low flame. Add cornflakes and chenna dry powder.

7. Stiriing should be done continuously. Jackfruit turns into thick paste.
8. It starts to leave the pan. Add milk powder and mix it well.

9. Stir for another 5 to 10 minutes. Add the ghee at this stage and mix it well again.

10. Spread little ghee on a plate or tray. Pour the jackfruit halva mixture on the tray.

11. Even/level it nicely by adding a teaspoon of ghee on the top and spread it with spatula.
12. Leave it for cooling. It should be cooled completely. Then cut into your desired shape.

13. It takes a longer time to harden. So better leave it for at least 5 to 6 hours and then cut into small pieces.
14. Store it in a steel box or container.

Note :

It takes longer time to get the thickness for halva. One should do it on a low flame. Or it is burnt and will not be tasty.
Use of milk powder is optional. Use of dry fruits also optional. More or Less.
Cutting the jackfruit into small pieces helps grinding them quickly.
Adding jaggery to jackfruits and allow them to melt helps grind it easily.
You can also boil jaggery and filter it. ( I used fresh savayava jaggery and did not clean it).
You should use proper amount of jaggery so that it helps to get the hardness in halva.
No need to use lots of ghee because ghee comes out of halva and so much ghee in halva does not taste good.
Do not hurry to try to do it on high flame, it may turn chewy.
Use of sugar instead of jaggery is optional. (2 Cups of sugar). Useing jaggery is a healthy option.
Time : 1 hour 
30 to 40 Pieces can be made. (According to the size).
You can try this Halva with Ripe Nendra baale Hannu.

Moong Dal -Millet Dosa (Plain Dosa).

Moong dal is always does wonder with its healthy properties. We do use Moong dal in our cooking in many ways. Like wise dals, curry, vadas, (fried fritters), Payasas/Kheer, Dosas, Doklas (famous Gujarati dish), etc etc.
I have tried Moong Dal and Millet dosa here. It has turned out just beautiful. You can prepare it immediately or after fermantation. I have tried it with both the ways.
I have used Moong dal, millet flour and some spices.

Millet is known as Jola in Kannada, (Karnataka), Sorghum/Jowar - Hindi, Cholam - Tamil (Tamilnadu), Jonna - Telugu (Andra Pradesh), Cholum - Malayalam (Kerala).
Let us know the benefits of eating Millets in our diet.
Millets are gluten free. They are highly nutritious. They are very good for our body and easy to digest. They are full of fiber. They do contain less amount of glucose. They are very good food for diabetic people.  Millets are rich in minerals like iron, magnesium, phosphorous and potassium.
It is an easy recipe and anyone can prepare this. Very healthy dish to have in the morning for breakfast or as snack or for dinner.

Things Needed :

Moong Dal : 1  Cup
Millet flour : 1 Cup
Dry ginger : 1 Teaspoon
Pepper Pods : 6 to 8
Jeera/Cumin Seeds : 1 Teaspoon
Salt : Required
Oil : 2 to 3 Tablespoons

Method :

1. Soak moong dal for an hour or 2 and grind it with pepper pods, jeera and ginger.
2. Remove from the mixi jar and put it in a big bowl.

3. Add millet flower, salt and mix it well. Allow it to ferment for 5 to 6 hours. (Or over night).

4. Keep a dosa tava on the fire. Heat and sprinkle oil. Clean it with a kitchen tissue.
5.Mix the dosa dough and take a ladleful of dough and spread it on the hot tava.

6. Sprinkle little oil on the top and cover. Cook for 1 minute.
7.Turn the other side and cook. Hot Moong dal and millet dosa is ready to serve.

8. Serve with any chutney or side of your wish. Add a spoon of ghee on the top.

9. Repeat the same with remaining dough.

 Note :

No need to soak moong dal for a long time. Use of ghee instead of oil while preparing is optional.
Use fresh millet flour to get good taste. Adding any other spice while grinding is optional. (Garam masala, chat masala etc). You can also use cut onions and spread it on the dosa.
Time : Soaking time : 1 Hour, Grinding 5 minutes. Fermentation : 5 to 6 hours.
Preparation of dosa : 10 to 15 minutes
Serves : 3 to 4 
You can also prepare dosa with out fermenting the dough.