Ingredients
Tender raw jackfruit – 1 kg
Basmati rice – ½ kg
Moong dal – ½ kg
Ginger juice – 1 tbsp
Peppercorns – 1 tsp
Shahjeera – 1 tsp
Cardamoms – 4 pods
Cinnamon – 1 stick
Mace – 1 blade
Cloves – 4
Bay leaves – 2
Dry
mango powder – 1 tbsp
Thick cream – ¼ cup
Rosewater – 1 tbsp
Saffron strands – a few
Ghee 1 kg
Salt to taste
Preparations
1.Prepare the jackfruit: Cut the jackfruit into cubes and boil until tender. Drain well, squeeze out excess water, and spread on a dry cloth to absorb any remaining moisture.
2.Marinate: Combine the jackfruit with salt, turmeric, coriander, and mango powder. Mix well to coat evenly.
3.Fry: Heat oil and fry the remaining spices; remove and set aside. In the same oil, fry the marinated jackfruit pieces until they turn a deep reddish colour.
4.Cook the khichdi: Sauté the rice and dal with the spices until aromatic. Gradually add all the fried ingredients, one by one, to the boiling water. Cover and cook until the khichdi is soft and well blended. Finish with a garnish of fresh cream and saffron steeped in rosewater.