1. JACKFRUIT PAPAD
Ingredients
- Jackfruit (Unripe)- 500 gm
- Jackfruit seed powder- 100 gm
- Sago rice- 20 gm
- Chili powder- 5 gm
- Asafoetida- 5 gm
- Salt- As per requirement
Method of Preparation
- Steam jackfruit and grind it into pulp form.
- Add little water to sago rice and heat it in flame.
- Blend heated sago rice, Jackfruit seed powder, Jackfruit pulp, salt, Asafoetida, Chili powder and make it into balls.
- Shape it in papad form with the help of design tools and dry it.
- After drying, pack it in packets and fry it as per requirement.
(Content Shared by Ms. Stephy Das, Consultant, PMFME Cell, NIFTEM)
2. JACKFRUIT SAUCE
Ingredients
- Jackfruit Pulp- 1 kg
- Water- 200 gm
- Sugar- 150 gm
- Salt- 20 gm
- Onion small pieces- 100 gm
- Garlic- 8 pieces
- Cumin- 4 gm
- Cardamom – 6 nos
- Chili Powder- ½ teaspoon
- Tejpata- 1 gm
- Clove- (Remove head)- 30 nos
- Pepper- 20 nos
- Vinegar- 75 ml
- Sodium Benzoate- 750 mg
Method of Preparation
- For 1 kg of pulp add 200 ml water, half the sugar (75 gm), and half the salt (10 gm).
- When the mixture starts boiling put the cloth in which spices are tied. The spices tied in the cloth include small onion pieces, garlic, cumin, cardamom, chili powder, tejpata, clove, and pepper.
- When the pulp becomes half, remove the spices tied in a cloth.
- Add remaining sugar and salt, then add vinegar and boil it for 2-3 minutes.
- Allow it to cool and after cooling add 750 mg sodium benzoate and pack it.
(Content Shared by Ms. Stephy Das, Consultant, PMFME Cell, NIFTEM)
3. JACK FRUIT SYRUP
Ingredients
- Jackfruit pulp -1L
- Water - 1L
- Sugar - 2.6kg
- Citric Acid - 5g
- Potassium Metabisulfite (KMS) - 2.5g
Method of Preparation
- Select fully ripe Jack Fruit.
- Remove seed & pulp from Jackfruit using fruit mill machine.
- Make sugar syrup out of 2.6kg of sugar & 1L of water.
- Add Jackfruit pulp into the syrup & boil it well.
- Allow the jackfruit sugar syrup to cool properly & add Potassium Metabisulfite (KMS) and mix it well.
- Pack Syrup in sterile bottles.
(Content Shared by Ms. Garima Kapoor – Young Professional, PMFME Cell, NIFTEM)