Jackfruit seed modak | Jackfruit seed Kozhukattai - Cooked in Thonnai leaves

Jackfruit is still available in Singapore though I am not sure about other parts of the world. Since we have some huge fan’s of jackfruit at my home , I will always buy them whenever I see them in Fairprice shop. Due to this we also have a lot of jackfruit seeds at home.  Cooked Jackfruit seeds is combined with palm sugar and cardamom powder and made as a modak stuffing. It this then stuffed with riceflour dough and steamed in dried biodegradable leaves (thonnai leaves) to get a flavorful “Jackfruit seed modak"

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Jackfruit seeds can be used in various dishes. Jackfruit seeds have a lot of nutrients which helps in comforting from indigestion, high in protein etc. The taste of this is almost similar to channa dhal (Bengal gram)pooranam.  I mainly use this as it takes less time compared to some of the other pooranams.

I use palm sugar mainly due to its health benefits and also the powdered version does not require us to spend time in diluting in hot water and removing the impurities. This would save some time and for beginners it is quite easy as they might at time skip the exact texture of jaggery water which is traditionally used for modak. To me, I didn’t find any difference between jaggery and palm sugar hence I am continuing this way as it saves me time on a working day morning. Every minute in the morning counts on a festive working day !!!

This pooranam or stuffing can be prepared in advance and stored in fridge for 2 days.

Jackfruit seed modak in Thonnai leaves

Recipe Cusine – Indian | Preparation Time: 20 mins

Cooking Time – 40 mins | Gas : Medium

Serves : 14 modaks

Ingredients For the stuffing Jackfruit seeds – 1 cup Powdered Palm sugar – 1/3 cup Elachi Powder – 1/2 tsp For the outer layer Rice flour – 1 cup Water – as needed Sesame Oil – 1 tsp Salt – a small pinch Others Ghee for rubbing the hands Thonnai Leaves / Dried leaves – as needed to cover the pan

Measurements 1 tsp = 5ml 1 tblsp – 15 ml 1 cup = 237 ml

Preparation For the stuffing

1.       Take a pressure cooker and add the jackfruit seeds with enough water. Pressure cook for 4 whistles. 2.       Take out , strain the water and remove the outer thick white skin. The brown skin is fine. Allow it to cool completely. 3.       Take a mixie and add the cooked jackfruit seed, powdered palm sugar and elachi powder. 4.       Blend well. Do not add water. Small little chunks are ok. 5.       Take them out and divide them into 14 equal balls. You need to rub your palm with ghee before shaping them so that they will not stick on to your hands. For the outer layer 6.       Take one cup of rice powder, add salt and half a tsp of sesame oil. 7.       Boil 2 cups of water, you may not need all of them. 8.       Pour the water little by little on the rice flour and make it as a pliable dough. 9.       Add sesame oil to this and cover with a wet cloth. Open it only when needed. 10.   Rub your hands with ghee. 11.   Take a small portion of rice flour and shape it into a round ball. 12.   Later start making as a cup by starting to press from outer side. 13.   Place the stuffing and cover it. 14.   Take a pan for pressure cooker and place the dried thonnai leaves. Make sure the leaves are washed. 15.   Place the modak’s and steam for 15 minutes. Jackfruit seed modak is ready.

Notes:

You may increase the quantity of palm sugar if you want it to be more sweeter.

You may use idyappam flour instead of rice flour.

It is a must to remove the outer white covering the jackfruit .

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