29 July 2016

Jackfruit Idli (Halasina Hannini Kadubu)

I had some left over jackfruit and was looking for a sweet dish from them. I got this recipe from http://www.smithakalluraya.com/2016/06/jackfruit-idli-halasina-hannina-kadubu.html. I tried it and it came out well. I believe the dish is famous in Coastal Karnataka.

Makes about 8-10 idlis

  • 1 cup raw rice rava (See note)
  •  2 – 2 1/2 cups ripe jackfruit, deseeded and chopped coarsely
  • 1 cup grated coconut
  • 1/2 cup jaggery, add more or less as per your taste
  • 2 – 3 cardamom
  • Salt, a pinch
  • Oil to grease mould

  • In a mixer, grind jackfruit and jaggery with little or no water to a coarse paste.
  • Add grated coconut and cardamom and grind everything to a fine paste and add it in a mixing bowl.
  • Add rice rava and salt a little water. Mix well and allow to stand for about 20 minutes. The consistency should be a little thicker than idli batter. 
  • Grease idli moulds with oil and pour the mixture into them.
  • Steam for about 15 minutes. It is done when a toothpick or a skewer comes out clean when inserted into the idlis.
  • Serve hot.
To make rice rava, soak raw rice in water for an hour, drain it on a cloth for an hour or two and dry grind it to a coarse semolina (rava) consistency.


Ras Malai

I tried this for the first time for my sister-in-law who loves these. Recipe from indianhealthyrecipes.com

Makes 8 ras malai


For Malai/Rabri

  • 3 cups milk 
  • saffron threads, a few
  • 1/2 cup sugar (I used sugarfree drops)
For Chhena/Indian Cottage Cheese
  • 5 cups milk
  • 2 to 3 tsp lemon juice or vinegar
For Sugar Syrup
  • 3 cups water
  • 1 cup sugar
  • Pinch of cardamom
For Garnish
  • Almonds, chopped
  • Pistachios. chopped

  • Bring 3 cups of milk to a boil in a heavy bottomed vessel on medium flame. Add saffron and keep stirring it often.
  • Add sugar and continue to stir. Keep moving aside the cream that forms on the top. Continue to stir till the milk is reduced to half the quantity. Switch off and set aside.
  • While the malai is being done, bring 5 cups of milk to a boil in another vessel. Add vinegar or lemon juice and keep stirring till the milk curdles completely. Add more vinegar or lemon juice if needed. Switch off and add ice cubes into the vessel.This keeps the chhena soft.
  • Strain it through a muslin cloth and tie up the ends. Squeeze out the excess water and hang it for an hour or 1 1/2 hours. (I kept it hung for about 2 hours)
  • When the water is completely drained, knead the chhena for about 3 minutes. (You can watch how to knead chhena here: https://www.youtube.com/watch?v=N5OATz9GyRQ)
  • Divide it into 8 portions, make balls and flatten them. If the edges crack, smoothen them gently. Set aside.
  • Bring water and sugar to a boil in another vessel. Add cardamom. When the syrup begins to boil rapidly, add the flattened chhena. Cover and cook on moderately high flame for 8 minutes. They would have doubled in size.
  • Take them out one by one, cool and squeeze out the syrup by placing them between 2 spatulas.
  • Add them to the malai or rabri.
  • Add pistachios and almonds and simmer for about 2 minutes to allow the chhena to absorb the milk. 
  • Refrigerate, preferably overnight and serve.