Cooking at home is one of the best ways to spend time with oneself and with others in the family. On the lines of the saying ‘Family that prays together stays together’, I feel it is more apt to say that a family that cooks together and/or eats together stays together 😊 – especially in this challenging time of the pandemic. Cooking and/or eating tropical fruits/vegetables takes me down through memory lane. It brings back memories of my childhood with grandparents and cousins.
Not a summer passes without getting to taste the two exotic tropical fruits – mango and jackfruit. Despite being in a big city, mangoes we have aplenty – on pushcarts, supermarkets, organic stores and on roadsides too. Although the jackfruit seems to be elusive most of the time, we manage to get hold of one jackfruit every summer. This year too we got lucky and got one jackfruit from a known source. We were quick to clean and devour the delicious fruit and this time I decided to make good use of the seeds as well. I found a recipe was a dessert recipe instead of the usual stir-fry/curry recipe.
Known to be packed with healthy nutrients which provide remarkable benefits, I quickly took to the chore of cleaning up the seeds. Firstly, they need to be dried well before cleaning as they are very slippery and hence would be difficult to handle. I kept it out to dry in direct sunlight for a couple of days. Once it dried completely, the outer covering which is whitish was easy to peel off. Then what remains are seeds with a thin brown skin. I used a knife to scrape out most of the skin. Some prefer to use the seeds as it is. I prefer to scrape the skin. The recipe I was going to follow was, to present the powdered jackfruit seeds as a truffle. I was certain that my kids would find it appealing as they, like most kids are influenced by western dishes.
So after lightly scraping off the thin brown skin I toasted the seeds on the stove till the nutty aroma wafted around and the seeds started spluttering. One of my friends mentioned that in the traditional kitchens of Kerala these seeds would be toasted directly in the firewood stove and that would have a better aroma and taste as compared to the same procedure done in the modern kitchens. I did reminisce those days when I would watch and sometimes help my grandma to ignite and kindle the flame in her firewood stove using a thin long cylindrical hollow rod.
Then after I allowed it to cool a bit, I powdered the toasted seeds in a mixer. Next step was to make the caramel sauce which would help to bind and shape the powdered seeds into a laddoo. For this I melted the required amount of sugar with a little water and waited for the sugar to caramelize. Once the sugar started to caramelize, I added heavy cream and mixed it well and poured this delicious sauce to the powdered seeds and shaped the mixture into laddoos.
Now I just poured melted chocolate onto the nutrient packed laddoos and voila! It turned into a truffle. The seeds of an Indian fruit shaped into an Indian sweet and disguised as a western one was an instant hit.
I thoroughly enjoyed the entire process of making this jackfruit seed truffle. My kid’s approval of the dish in disguise indeed has motivated me to bring in more such recipes and has further deepened my passion for cooking. Looking forward to my next tryst with the jackfruit 😉.
– This is a guest post by Dahlia Joseph!