Akki Halasina Hannu Payasa

Ingredients:
1/2 cup White Rice (Preferred Sona Masuri or Basmathi)
4 cups of crushed or finely chopped Jackfruit
2.5 - 3 cups fresh/frozen Coconut or 2.5 cups Coconut Milk
2 cups Jaggary
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Salt (optional)

Recipe:

Remove the seed and other unwanted part from the jackfruit as shown in the picture below.

Crush them in a mixer as shown in the picture below.

Wash white rice in water for about 2-3 times and put them in a pressure cooker. Add crushed jackfruit, around 3 cups water and cook them well. (2 whistles.)

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 1 cup of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to the vessel containing cooked jackfruit, add jaggary, pinch of salt and bring it to boil. Keep this in low flame for about 5 mins. Add the coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving. Serve hot or chilled.

Raw Jackfruit Plain Papad | Halasinakayi Sada (Sappe) Happala | ಹಲಸಿನಕಾಯಿ ಸಾದ (ಸಪ್ಪೆ) ಹಪ್ಪಳ

Crispy & Tasty wafer from Raw Jackfruit!

Ingredients:

5 litre utensil full of Raw Jackfruits  |  5 ಲೀಟರ್ ಪಾತ್ರೆ ತುಂಬ ಹಲಸಿನಕಾಯಿ ತೊಳೆ

1 tsp Sesame seeds  |  ಎಳ್ಳು 

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

3 - 4 tsp Coconut Oil  |  ತೆಂಗಿನ ಎಣ್ಣೆ

Recipe:

Apply little oil on your hands and cut the whole raw jackfruit into two halves. Take each piece and cut it into two halves as shown in the picture below.

Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the inner part of the jackfruit as shown in the picture below.

Separate the jackfruits as shown in the picture below.

Remove the seeds and other unwanted things from each jackfruit as shown in the picture below.

Wash the jackfruit and place them in a traditional steamer. Add salt. water (Around 1 litre) and steam cook for about 20 mins. Mix them well and cook again for another 30 mins.

Grind the cooked jackfruit into smooth paste by without adding any water as shown in the picture below. Add sesame seeds and mix them well.

Apply little oil on your hands and make lemon sized balls from the prepared dough as shown in the picture below.

Apply little oil over the two small plastic sheets, place the prepared ball in between the plastic sheets and press them using wooden press or metal press as shown in the picture below.

Remove one plastic sheet, place the happala upside down over another big plastic sheet and remove the other small plastic sheet as shown in the picture below.

Sun dry the Happalas for about 5-6 days. Store them in an airtight container.

It can be cooked using Charcoal, Microwave or Gas Flame. It can also be fried in hot oil. Serve along with Rice and Rasam or with other curries. It can be eaten as it is along with coconut. The above mentioned ingredients will serve around 70 Happalas.

Tips (ಸಲಹೆ):

 * Grind the cooked Jackfruit immediately when it is hot. Once it is cooled, it will be difficult to grind 

 * Mixing the Jackfruit well while cooking will help in grinding

 * Vary the amount of Water added in cooking depending upon the type of Jackfruit

 * Applying little oil to hands before cutting will reduce sticking of wax

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 * ಹಲಸಿನಕಾಯಿ ಸೊಳೆ ಬೆಂದ ಕೂಡಲೇ ಬಿಸಿ ಬಿಸಿ ಇರುವಾಗಲೇ ಅರೆಯಿರಿ. ತಣ್ಣಗಾದ ಮೇಲೆ ಗಟ್ಟಿಯಾಗುವುದರಿಂದ ಅರೆಯಲು ಕಷ್ಟವಾಗುತ್ತದೆ 

 * ಹಲಸಿನಕಾಯಿ ಸೊಳೆ ಬೇಯುವಾಗ ಚೆನ್ನಾಗಿ ತೊಳೆಸುವುದರಿಂದ ಅರೆಯಲು ಸುಲಭವಾಗುತ್ತದೆ

 * ಬೇಯುವಾಗ ಹಾಕುವ ನೀರಿನ ಪ್ರಮಾಣವನ್ನು ಹಲಸಿನಕಾಯಿಯನ್ನು ಹೊಂದಿಕೊಂಡು ವ್ಯತ್ಯಾಸ ಮಾಡಿ

 * ಹೆಚ್ಚುವ ಮೊದಲು ಕೈಗೆ ಸ್ವಲ್ಪ ಎಣ್ಣೆ ಹಚ್ಚುವುದರಿಂದ ಮೇಣ ಕೈಗೆ ಅಷ್ಟು ಅಂಟಿಕೊಳ್ಳುವುದಿಲ್ಲ

Blog Link: 

Spicy (Masala) Papad:  https://www.ruchiruchiaduge.com/2013/03/halasinakayi-kharada-happala-jackfruit.html