Authentic Jackfruit Halwa Recipe – Kerala Style Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Jackfruit Halwa Recipe – Kerala Style Sweet

Hey everyone! If you’ve ever been to Kerala, especially during Onam or Vishu, you have to have tasted this incredible Jackfruit Halwa. It’s a sweet that just screams “home” and “festive cheer” to me. I remember my grandmother making this every year, the whole house smelling of jaggery and cardamom. It’s a bit of work, but trust me, the result is SO worth it. Let’s dive in!

Why You’ll Love This Recipe

This Jackfruit Halwa (also known as Chakka Payasam in some parts of Kerala) isn’t your average dessert. It’s a beautiful blend of sweet, aromatic, and slightly earthy flavors. The jackfruit adds a unique texture and taste that you won’t find in other halwas. Plus, it’s a wonderful way to use up ripe jackfruit! It’s a comforting treat that’s perfect with a hot cup of tea or coffee.

Ingredients

Here’s what you’ll need to make this Kerala-style Jackfruit Halwa:

• 20 jackfruit pieces
• 1 cup jaggery
• 2 cups roasted rice flour
• ?? cup water (about 180ml – 240ml)
• ?? cup fresh grated coconut (about 100-150g)
• 5 cardamom pods
• Ghee, as needed

Ingredient Notes

Let’s talk ingredients – a few little tips I’ve picked up over the years!

Jackfruit: Choosing Ripe Fruit & Varieties

The key to a good halwa is ripe jackfruit. You want it to be fragrant and slightly soft to the touch. The variety doesn’t matter too much, but the larger, more common varieties work best. Look for fruit with a sweet smell – that’s a good sign!

Jaggery: Types & Substitutions

Jaggery is unrefined cane sugar, and it gives this halwa its beautiful color and depth of flavor. You can use dark or light jaggery, depending on your preference. If you can’t find jaggery, you can substitute it with brown sugar, but the flavor won’t be quite the same.

Rice Flour: The Importance of Roasting

Roasting the rice flour is crucial! It removes any moisture and gives the halwa a lovely texture. Don’t skip this step. You can buy pre-roasted rice flour, but I always prefer to roast it myself to ensure it’s perfectly dry.

Coconut: Fresh vs. Dried

Freshly grated coconut is best, hands down. It adds a wonderful freshness to the halwa. However, if you can’t find fresh, you can use desiccated coconut. Just add a splash of warm water to it to soften it up a bit.

Cardamom: Aromatic Spice Profile

Cardamom is the star spice here! It adds a beautiful aroma and flavor. I like to use green cardamom pods and lightly crush them before adding them to the halwa.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the raw rice for about 5 hours. Then, drain it and pound it into a fine rice flour. Sieve the flour and roast it until it’s completely dry. Set aside.
2. Next, blend the ripe jackfruit chunks into a smooth puree. This might take a little effort, depending on your blender!
3. In a separate pot, melt the jaggery with about ½ cup of water. Strain it to remove any impurities, then return it to the heat.
4. Now, add the jackfruit puree to the jaggery syrup. Cook this mixture on medium heat for about 35-40 minutes, stirring constantly, until it thickens beautifully. This is where your patience comes in!
5. Once the mixture has thickened, add the roasted rice flour, grated coconut, and crushed cardamom pods. Mix everything together really well to form a soft, pliable dough.
6. Cut banana leaves into squares. Wilt them slightly over a flame (this makes them more pliable) and brush them with a little ghee.
7. Place a portion of the dough onto each banana leaf and spread it into a roughly ½-inch thick circle. Fold the leaves to wrap the dough securely.
8. Steam the wrapped parcels in a steamer for 15-20 minutes, or until the banana leaves change color.
9. Finally, let the halwa cool slightly, unwrap it, and serve warm with a cup of tea or coffee.

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect Jackfruit Halwa:

Achieving the Right Consistency

The halwa should be soft and pliable, but not sticky. If it’s too sticky, add a little more roasted rice flour. If it’s too dry, add a tiny bit of water.

Preventing Sticking & Burning

Jaggery can stick and burn easily, so stir constantly while cooking the jaggery-jackfruit mixture. Using a heavy-bottomed pot also helps.

Working with Banana Leaves

Wilting the banana leaves makes them much easier to fold and wrap. Don’t worry if they tear a little – it won’t affect the taste!

Roasting Rice Flour Perfectly

The rice flour should be completely dry and fragrant. You’ll know it’s ready when it starts to give off a nutty aroma.

Variations

Vegan Adaptation

To make this halwa vegan, simply substitute the ghee with coconut oil or any other plant-based oil.

Gluten-Free Notes

This recipe is naturally gluten-free, as long as you use pure rice flour.

Spice Level Adjustment (Cardamom)

If you love cardamom, feel free to add a few more pods! Or, for a subtle flavor, reduce it to 3.

Festival Adaptations (Onam, Vishu)

During Onam and Vishu, it’s traditional to serve this halwa as part of the sadya (festive meal). My family always makes a larger batch for these occasions!

Serving Suggestions

This Jackfruit Halwa is delicious on its own, but it’s even better with a cup of hot, spiced tea or coffee. It’s also lovely served with a dollop of coconut cream.

Storage Instructions

You can store leftover Jackfruit Halwa in an airtight container in the refrigerator for up to 3-4 days. Reheat gently before serving.

FAQs

What is the best way to ripen jackfruit quickly?

Place the jackfruit in a paper bag with a banana or apple. The ethylene gas released by these fruits will help to ripen the jackfruit faster.

Can I use store-bought jackfruit puree instead of making my own?

Yes, you can! But the flavor won’t be quite as fresh and vibrant. If using store-bought puree, make sure it’s 100% jackfruit with no added sugar or preservatives.

What is the traditional significance of this halwa in Kerala?

Jackfruit is a staple fruit in Kerala, and this halwa is a way to celebrate its abundance. It’s often made during festivals and special occasions.

Can this halwa be made ahead of time?

Yes, you can make the halwa a day or two in advance. Just store it in the refrigerator and reheat before serving.

What can I substitute for jaggery if I don’t have it?

Brown sugar is the best substitute, but you can also use coconut sugar or even regular granulated sugar in a pinch.

How do I know when the halwa is cooked to the right consistency?

The mixture should thicken and start to pull away from the sides of the pot. It should also be soft and pliable, but not sticky.

Is there a difference between using different types of rice flour?

Yes, using a fine rice flour will give you a smoother texture. Avoid using coarse rice flour, as it can make the halwa grainy.

Enjoy making this delicious and authentic Kerala Jackfruit Halwa! I hope it brings a little bit of Kerala sunshine into your kitchen. Let me know how it turns out in the comments below!