The most intriguing part of native authentic cuisines is the art of making complete use naturally available ingredients, skin to seed. In the modern world where consumers have an array of options to choose from, where one doesn’t have to wait for a particular season to get a certain type of food, the novelty of seasonal food is lost. Far away from this abundance, there still exist places on earth where people rely on limited variety and supply of food. Every season has something unique to offer and food cultures have evolved around it celebrating nature’s rare supply instead of being constrained by it.
Today’s recipe is an example of one such food culture that makes use of an unusual part of a summer fruit – Jackfruit seed! Jackfruit seed is used for several dishes in tropical coastal belt of Karnataka, India.
This recipe uses them to make some delicious griddle top cookies, completely free of butter or any other type of fat, traditionally called “Budna”. This is not the crunchy variety of the cookie but, more like a burger patty, only sweet!
Jackfruit seeds – 2 cups
Jaggery – 1 cup
Cardamom – 2-3
Grated Coconut – 1/2 cup
Jackfruit seed is inside the pulp and can be easily separated from it. Every time you buy a Jackfruit or part of the fruit which is also easily available in many Chinese grocery stores, preserve the seeds after washing and drying. There are several more dishes MangoPickle will explore in future posts.
I also recently spotted cooked Jackfruit seeds packet in frozen section of Indian grocery store. I have not used them though to comment on the quality.
First, remove the thin and dry white outer coating and pressure cook it for 2-3 whistles. You do not need to add salt while cooking and use sufficient water to cover all the seeds.
First, in a shallow pan, add crushed jaggery and add some water to slightly cover it , may be about half a cup. Start heating it on a medium pan to melt jaggery and form a syrup.
Once jaggery melts and starts simmering add grated coconut and crushed cardamom. Mix them all together and let it boil while continuously stirring.
In a blender bowl or food processor, add the pressure cooked seeds without any water and blend them to chunky paste. The paste need not be very smooth, seed chunks are tasty to bite. Once cooked, Jackfruit seeds are very starchy so, it should be easier to blend. Now, add the blended paste into the jaggery coconut syrup and fold it into the syrup to mix well, let it cook for couple of minutes. You can also add pinch of salt if you like to bring out the taste but be careful to add very little.
Turn off the heat and let the mixture cool. Since the Jackfruit seed is pressure cooked, it is not required to cook it for too long.
Now, on a medium flame, heat a griddle and spray some ghee or oil. Take a small portion of cooked mix and make it into a ball, place it on hand and press it slowly to flatten it into patty. Place three or 4 patties on the hot griddle and cook on both sides till the surface gets dark brown and crispy.
The soft and tasty Jackfruit Budna is ready to be relished. Serve hot with a dash of ghee on top. Budna can be preserved for about a week in refrigerator and gets tastier by the day!