Halasina hannu sajjige ( jack fruit kesari bhath)

 

Ingredients 

Chiroti rave ( semolina//or Bombay  rave//sooji)—1 cup

 Finely chopped halasina hannu (jack fruit) chunks (pieces)—1 cup

Sugar—3/4 cup

Drakshi (raisins)—2 tablespoon 

Godambi (cashew nuts)—1 tablespoon 

Cloves (lavanga)—6 to 7

Saffron strands (kesar//kesari)—1 big pinch soaked in warm milk.

Cardamom pods (ellaki//elaichi)—4 to 5

Ghee (tuppa)—5 to 6 tablespoon 

Water—3 cup

Method 

Take a thick bottomed pan or kadai or nonstick pan,add 1 tablespoon of ghee ,add drakshi and godambi and fry on low flame till raisins puffs up and cashews turns brown.

Take out and keep it aside.

Take the chiroti rave in the same kadai ,add cloves and roast until rave turns to light brown colour or nice aroma comes.

Transfer to a plate and keep it aside.

Now boil water in the same pan on medium flame,add chopped halasina hannu chunks.

Allow it to boil for 3 to 4 minutes.

Now add the roasted rava slowly by turning the flame to low.

Also add in saffron strands.

Keep stirring continuously so no lumps are formed .

Add in 2 tablespoon of ghee at this stage.

Cook on low flame.

Now add sugar and stir well. Add 2 tablespoon of ghee

Add in powdered cardamom ,fried cashews and raisins.

Add rest of the ghee.

Cook for 2 to 3 minutes on low flame.

Once done switch off the flame.

Now delicious jack fruit sajjige is ready to serve.