 |
Ingredients 1½ cups ripe jackfruit pods, halved 400ml coconut milk 4 tbsp jaggery, grated (substitute for palm sugar) 1 small cinnamon stick ½ tsp vanilla essence (substitute for pandan leaves) A pinch of salt Method Heat the coconut milk in a pan on low heat. Add jaggery, cinnamon, vanilla and salt. Stir until the jaggery dissolves. Add jackfruit pods. Simmer gently for 15 mins. Do not boil — keep the heat low throughout. Serve warm in bowls. |