Jackfruit Khandvi | How to make Jackfruit Khandvi

By Amarendra Mulye  |  30th Jul 2015  |  
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  • Jackfruit Khandvi, How to make Jackfruit Khandvi
Jackfruit Khandviby Amarendra Mulye
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Video for key ingredients

  • How to make Idli/Dosa Batter

About Jackfruit Khandvi Recipe

A steamed cake that is usually made during the monsoons, this sweetmeat is made from a ripe jackfruit, which is an acquired taste

Jackfruit Khandvi, a deliciously amazing recipe to treat your family members. This recipe of Jackfruit Khandvi by Amarendra Mulye will definitely help you in its preparation. Surprisingly the preparations for Jackfruit Khandvi can be done within few minute. Isn't it interesting. Also, the time taken for cooking Jackfruit Khandvi is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 6 people.A lot of times making Jackfruit Khandvi can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Jackfruit Khandvi is just too tempting. Cooking Jackfruit Khandviat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Jackfruit Khandvi is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofJackfruit Khandvi from Better Butter.

Jackfruit Khandvi

Ingredients to make Jackfruit Khandvi

  • 7-8 large pieces of ripe Jackfruit
  • 1 cup idli rava or rice semolina
  • 1 cup fresh coconut scrapped
  • 1/2 cup jaggery or more if you like it sweeter
  • a pinch of salt
  • 2 tblsp pinenuts or chironji
  • ghee to grease the pan

How to make Jackfruit Khandvi

  1. First, clean out the jackfruit and deseed completely. Chop the remaining pieces of jackfruit roughly and keep aside.
  2. In a medium grinder, add all the coconut and the jackfruit, grind till coarse. Add the jaggery and whiz it one more time.
  3. In a mixing bowl, add the rice semolina, salt and this jaggery coconut mixture. You'll get a sort of wet batter, that's the consistency you are looking for. Let this stand for 30 minutes.
  4. In a greased pan, pour in the above mixture. Smoothen it out and sprinkle the pine nuts on top.
  5. Steam for atleast 20 minutes, or until a skewer comes out clean. Serve hot with more ghee

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