Cut raw jackfruit into chunks, wash properly and pressure cook it for 4-5 whistles. Let it cool and then mash the boiled jackfruit along with the head portions of the prawns.
Heat oil in a pan, add the sliced onion and saute till light golden brown.
Now add ginger-garlic paste, chopped tomatoes and saute for another couple of minutes.
Now add turmeric powder, red chili powder, cumin powder, coriander powder, sugar and mix all the ingredients together and cook until oil separates.
Add jackfruit-prawn head paste and salt, saute for 6- 7 minutes until the spices are well mixed with the mash and the mash has become dry and coming off easily from the sides.
Remove from the fire, let it cool. Now shallow fry the body portions of the prawns with salt and turmeric powder.
Now mix the chickpea flour with the jackfruit-prawn mash.
Grease palm with oil and form small round balls by stuffing a fried prawn in each ball.
Heat enough oil in kadhai and gently put the balls in the hot oil. Fry them until they are a nice fried brown.
Now add the sliced onion in the hot oil, fry till brown.
Now add ginger-garlic paste and chopped tomatoes, saute for 1-2 minutes.
Now add chopped green chillies, turmeric-cumin-coriander and red chilli powder, saute till oil separates.
Add curd and saute for another couple of minutes.
Add sufficient amount of warm water and garam masala powder. Boil and simmer on medium fire for about 2-3 minutes.
Add the dumplings in the gravy. Simmer on slow fire for about 3-4 mins.
Now add ghee and garam masala powder, gently mix them with the curry and turn off the heat. Cover the kadhai with lid, rest for 5 mins.
Uncover the kadhai and now the prawn-stuffed jackfruit dumplings curry is ready, serve hot by garnishing with fresh cream.