Protein-rich, sugar-free Laddus made from Jackfruit seeds – Wonderful and traditional dessert option. Jackfruit used to be a seasonal fruit in India appearing in the mid of the Indian summer and lasting until the monsoons started. They make a reappearance towards the end of the monsoons and last until December / January. But now Jackfruit is available year round in many parts of the country due to hybrid cultivation. The southern states of Karnataka, Kerala and Tamil Nadu is where Jackfruit is found in large numbers but the eastern part of India also has its fair share.
The beauty of Jackfruit is that both the fruit and seed are edible and you’ll find traditional households making Sambar and Payasam out of the seeds. What we have here is a popular sweet in India – the Laddoo, made out of Jackfruit seeds.
Before we made it, there were a lot of questions over how the taste would turn out and how would the consistency be. To our surprise the end result is spectacular. The Ladoos are not as soft as the Boondi Laddoos nor are they brittle – they are somewhere in between. The taste of the Laddoo has flavors of the Jackfruit seed (which is subtle) which is enhanced by the dry coconut, cardamom, and Jaggery.
We used Jaggery for making this but you can also use brown sugar or cane sugar. Taste may vary based on the sugar that you choose to use.
Step-by-step recipe to make Jackfruit seeds Laddu with photos, below:
Jackfruit Seed Laddu
- Pressure cooker
- non-stick kadai
- 1 cup Almonds
- 1 cup groundnuts
- 1 cup Dry coconut
- 1 cup Jackfruit seeds cooked
- 3/4 cup Jaggery
- 1 teaspoon Cardamom powder
- 1 tablespoon water
How to make:
- Fry the almonds till its outer skin starts changing color.
- Fry the groundnuts till the outer skin comes out easily. Once it is cooled, remove the outer skin.
- Fry the dry coconut till it changes the color to brown.
- Pressure cook the jackfruit seeds for three to four whistles. Remove the outer skin of it. Fry the cooked jackfruit seeds till the outerskin changes brown.
- Grind the almonds, groundnuts, jackfruit seeds and coconut separately and mix it in a bowl.
- Add the jaggery and water in a kadai. Heat gently.
- Once all the jaggery dissolved completely in water. Switch off the flame.
- Add the jaggery into the powdered infredients and mix it using spoon.
- Then start making balls out of it.
- Allow it to cool down and then serve.