Last Updated on 6 months ago by Neha Deshmukh

Jackfruit Seed Halwa Recipe – Authentic Indian Sugarcane & Semolina Dessert

Introduction

Okay, let’s be real – halwa is comfort food defined, right? There’s just something about that warm, sweet, and slightly nutty flavor that instantly feels like a hug. I stumbled upon this Jackfruit Seed Halwa recipe years ago while visiting my grandmother in rural Maharashtra, and it’s been a family favorite ever since. It’s a little different than your typical halwa, using jackfruit seeds which are surprisingly delicious and incredibly nutritious! This recipe combines the earthy goodness of jackfruit seeds with the natural sweetness of sugarcane and the lovely texture of semolina. Trust me, it’s worth the little extra effort.

Why You’ll Love This Recipe

This Jackfruit Seed Halwa isn’t just delicious; it’s a conversation starter! It’s a fantastic way to use every part of the jackfruit, reducing food waste and showcasing a unique ingredient. Plus, the combination of flavors – the subtle sweetness of sugarcane, the nutty jackfruit seeds, and the richness of ghee – is simply divine. It’s a truly authentic Indian dessert that’s both satisfying and surprisingly healthy.

Ingredients

Here’s what you’ll need to make this delightful halwa:

• 24-25 Jackfruit Seeds
• 2 tablespoons Coarse Semolina (Sooji)
• 1.75 cups Sugarcane Juice (with Lemon)
• 0.25 cup Dry Dates Powder
• 4 Dates, chopped
• 3 teaspoons Pure Ghee
• 1 pinch Salt

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Jackfruit Seeds: A Nutritional Powerhouse & Regional Uses

Jackfruit seeds are seriously underrated. They’re packed with protein, fiber, and vitamins. In many parts of India, they’re roasted and eaten as a snack, added to curries, or even ground into flour. Don’t be intimidated by them – they’re incredibly versatile!

Sugarcane Juice: Freshness & Traditional Sweetening

Fresh sugarcane juice is key to the authentic flavor of this halwa. The slight tang from the lemon juice balances the sweetness beautifully. If you can’t find fresh sugarcane, I’ll share some substitution ideas later.

Coarse Semolina (Sooji): Texture & Binding

We’re using coarse semolina (sooji) here for a lovely, slightly grainy texture. It helps bind the halwa together without making it overly dense. Make sure it’s fresh for the best results!

Ghee: The Essence of Indian Desserts

Ghee is non-negotiable in Indian desserts, in my opinion! It adds a richness and aroma that you just can’t replicate with other fats. Plus, it helps the semolina roast beautifully.

Dry Dates Powder: Natural Sweetness & Flavor

Dry dates powder adds a lovely caramel-like sweetness and depth of flavor. You can easily make your own by grinding dried dates in a food processor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Seeds: First, wash the jackfruit seeds thoroughly. Then, pressure cook them until they’re wonderfully soft – usually about 3-4 whistles.
2. Blend the Seeds: Once cooled, peel the cooked seeds. Reserve about 5 seeds for garnish (they look so pretty!). Blend the remaining seeds with ¾ cup of sugarcane juice until you have a smooth paste.
3. Roast the Semolina: In a separate pan, roast the coarse semolina in 1.5 teaspoons of ghee over medium heat. Stir constantly until it turns a light golden pink and smells wonderfully nutty. Set aside.
4. Reduce the Sugarcane Juice: In a heavy-bottomed pan, boil the remaining 1 cup of sugarcane juice until it reduces to about ¾ cup. This concentrates the sweetness and adds a lovely depth of flavor.
5. Sauté the Seed Paste: Add the remaining 1.5 teaspoons of ghee to the same pan. Sauté the blended jackfruit seed paste for 7-8 minutes, stirring frequently, until it starts to thicken and lose its raw smell.
6. Combine & Cook: Add the roasted semolina and dry dates powder to the seed paste. Mix well to combine.
7. Add Sugarcane Juice: Pour the hot reduced sugarcane juice into the mixture. Cook, covered, over low heat, stirring occasionally, until the halwa thickens and comes together – about 10-15 minutes.
8. Final Touches: Add the chopped dates and a pinch of salt. Stir until the halwa reaches your desired consistency. Stir in the remaining 1 teaspoon of ghee.
9. Garnish & Serve: Garnish with the reserved jackfruit seed pieces and serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this halwa even better:

Achieving the Perfect Halwa Consistency

The key is to cook it low and slow. You want the halwa to be thick enough to hold its shape but still soft and creamy. It will thicken further as it cools, so don’t overcook it!

Working with Jackfruit Seeds: A Complete Guide

Don’t worry if the seeds are a little tricky to peel when warm. Just let them cool slightly, and the skin should come off easily.

Using Fresh Sugarcane Juice vs. Store-Bought

Fresh sugarcane juice is best, but if you can’t find it, you can use store-bought sugarcane juice (often available at Indian grocery stores). Alternatively, you can substitute with a combination of sugar syrup and a touch of lemon juice.

Variations

Want to put your own spin on this halwa? Here are a few ideas:

Vegan Jackfruit Seed Halwa

Simply substitute the ghee with a plant-based butter or coconut oil.

Gluten-Free Considerations

This recipe is naturally gluten-free, as long as your semolina is certified gluten-free.

Adjusting the Spice Level (Optional)

A pinch of cardamom powder or a tiny bit of nutmeg can add a lovely warmth to the halwa.

Festival Adaptations: Celebrating with Halwa

During Diwali or other festivals, I love adding a sprinkle of chopped nuts like almonds and pistachios for extra richness and festive flair.

Serving Suggestions

This halwa is delicious on its own, but it’s also wonderful served with a dollop of yogurt or a scoop of vanilla ice cream. It’s the perfect ending to a flavorful Indian meal.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

FAQs

Let’s answer some common questions:

What is the best way to prepare jackfruit seeds for this halwa?

Pressure cooking is the easiest and most efficient way to soften the seeds. Make sure they’re fully cooked through before peeling.

Can I use jaggery instead of sugarcane juice?

Yes, you can! Use about ¾ cup of grated jaggery and dissolve it in 1 cup of hot water before adding it to the halwa.

How can I tell when the halwa is cooked to the right consistency?

The halwa should start to pull away from the sides of the pan and form a soft, slightly sticky mass.

What if I don’t have access to fresh sugarcane juice?

You can use store-bought sugarcane juice or substitute with a combination of sugar syrup (¾ cup) and 1 teaspoon of lemon juice.

Can this halwa be made ahead of time?

Yes, you can make it a day or two in advance. Store it in the refrigerator and reheat gently before serving.