Ingredients
Jaggery (melted) ---- 2 cups
Ripe Jack fruit flesh (grind) ---- 2 cups
Chowery (cooked) ---- 4 tbsp
Scraped coconut ---- 3 cups
Cow's milk (boiled) ---- 2 cups
Nuts and Raisins (roasted in ghee) ---- 2 tbsp each
Coconut pieces \ Thengakothu (roasted in ghee) ---- 1 tbsp
Cradamom Powder ---- 1\2 tsp
Dry Ginger Powder / chukkupodi ---- 1\4 tsp
Preparation
Cook jackfruit pulp + cooked chowery + melted jaggery by adding enough water.
Grind the coconut by adding enough water and take the first extract (thick coconut milk) 2 cups. Then add more water and take the second extract (semi thick milk) 3 cups.
Add second extract of coconut milk to the already cooked jackfruit mixture and boil for a few minutes until the mixture becomes slight thick. ( Stir continuously)
Then add thick coconut milk and boiled cow's milk and also add cardamom powder and dry ginger powder and turn off the flame. Do not boil after adding thick coconut milk.
Garnish it with roasted nuts, raisins and coconut bits. Cover with a lid for a few minutes. Then serve.
