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Ingredients

• 6 pieces ripe jackfruit, chopped
• ½ cup jaggery
• 8-10 cashews, broken
• 2 cups coconut milk

Method

1. Prepare a jaggery syrup by combining equal parts jaggery and water in a heavy-bottomed pan. Simmer gently, stirring and skimming any impurities, until the syrup runs from a spoon in a continuous single string, then let it cool.
2. Grind the cashews to a fine paste by putting them into a grinder or food processor with a little water.
3. Blend the ripe jackfruit with the cashew paste and coconut milk until smooth. Add the jaggery syrup to taste. For better consistency, blend the jackfruit with the cashew paste first. As they blend well together, add the coconut milk and jaggery syrup.
4. Serve garnished with cashews.