Kanthal Kheer/Jackfruit Kheer
Jackfruit o kanthal is a tropical fruit available in summers in some parts of India. In West Bengal, we get them in plenty during this time. While the raw jackfruit or enchor is cooked as a vegetable and considered as a substitute of meat, the ripe jackfruit is sweet and has a strong characteristic smell.
Kathal kheer is an age-old recipe of Bengali cuisine. Kanthal can be easily stored in freezer for a long time. Therefore, if you have a huge supply of kanthal now, you can easily store the kanthal for later use.
While I have extracted the kanthal juice for the kheer, but if you are in no mood to work hard, you can simply blitz the jackfruit flesh in a blender to get the puree.
- 230g of ripe jackfruit flesh
- ½ cup of sugar (according to taste)
- 10-12 cashew nuts split
- 10-12 raisins
- 1 liter of milk
- 3-4 cardamom pods crushed into powder
- 1 tablespoon of ghee
- Take the milk in a pot and bring the milk to boil.
- Now on a low medium flame reduce the milk to ⅓ of the volume with constant stirring. keep the reduced milk aside.
- Take the flesh of 70% of the jackfruit in a strainer. Rub the jackfruit in the strainer to remove the juice of the jackfruit and get rid of the fiber.
- In a pan, take one tablespoon of ghee and heat it. Fry the cashew nuts and raisins and keep them aside.
- To the remaining ghee add the jackfruit juice, cardamom powder and sugar and stir it for 2-3 minutes on low flame.
- As the jackfruit juice reduces a bit, add the concentrated milk, cashew nuts, raisins and the remaining jackfruit chopped into thin slices.
- Simmer the kheer for 4-5 minutes or till you achieve a desired consistency.
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