In Mysuru, we do get Jackfruit and it is enjoyed as is and was not aware of the various dishes that can be prepared out of this fruit. When I heard about this dish, I wanted to taste it and unfortunately, the local cuisine is long forgotten and never available in the place of origin. I also wanted the Teak leaves to steam them in and when I got it, I made these tasty Jackfruit cakes.
Ingredients:
3 Cup Jackfruit, deseeded
1 Cup grated fresh Coconut
1 Cup Rawa / Semolina
2 tbsp Jaggery
1/4 tsp Salt
Method:
Steam the Rawa in the cooker for 6 to 8 minutes.
Grind Jackfruit and Jaggery to a paste.
In a mixing bowl, add Rawa, Coconut, and the Jackfruit mixture.
Mix well. Wash and wipe clean the teak leaves.
Add a ladle of the Jackfruit mixture in the middle of the leaf.
Fold on either side.
Close from the other two sides.
Prepare the packets for the rest of the mixture.
Arrange them in a vessel and steam for 10 minutes.
Remove the packets from the vessel.
Unpack and check.
Arrange all the Gidde in a serving dish.
Serve hot with Ghee and Honey.
You can also serve with more Jackfruit slices and Coconut.
