Jackfruit Seed Recipe – Easy Coconut & Cardamom Bites

Last Updated on 2 months by Neha Deshmukh

Jackfruit Seed Recipe – Easy Coconut & Cardamom Bites

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – these delightful Jackfruit Seed Bites. Growing up, my grandmother always found a way to use every part of the jackfruit, and these little treats were a testament to her resourcefulness. They’re surprisingly delicious, packed with flavour, and a fantastic way to reduce food waste. Trust me, you won’t believe these are made from seeds!

Why You’ll Love This Recipe

These aren’t just a clever use of leftover jackfruit seeds; they’re genuinely tasty! They’re subtly sweet, wonderfully textured, and have a lovely aroma from the cardamom. Plus, they’re surprisingly easy to make – perfect for a quick snack or a unique dessert. If you’re looking for something a little different, or want to impress your friends with a traditional Indian treat, this is it.

Ingredients

Here’s what you’ll need to whip up a batch of these yummy bites:

• 20 jackfruit seeds
• 1 cup grated coconut (about 100g)
• ½ cup sugar (about 100g)
• 1 pinch cardamom
• Roasted rice flour (optional, about 2-3 tablespoons)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Jackfruit Seeds: A Nutritional Powerhouse

Don’t toss those jackfruit seeds! They’re incredibly nutritious, packed with protein and B vitamins. Make sure you properly prepare them (more on that in the instructions!). You’ll need about 20 seeds for this recipe, but feel free to scale it up if you have more.

Coconut: Fresh vs. Dried – Which to Use?

I always prefer fresh grated coconut for the best flavour and texture. But, if you can’t get your hands on fresh, unsweetened dried coconut works perfectly well. Just remember to hydrate it with a tablespoon or two of warm water if it seems too dry.

Cardamom: The Queen of Spices & Its Varieties

Cardamom adds such a beautiful fragrance to these bites. I use green cardamom pods, but black cardamom can also be used for a smokier flavour – though it’s less traditional in this recipe. A little goes a long way, so just a pinch is perfect!

Sugar: Regional Preferences & Alternatives

I’ve used regular granulated sugar here, but you can experiment with jaggery (gur) for a more rustic, caramel-like flavour. Some people even use palm sugar! Adjust the amount to your sweetness preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the jackfruit seeds and remove that thin, brown skin. It can be a little fiddly, but it’s important to get rid of it.
2. Now, pop the peeled seeds into a pressure cooker with enough water to cover them. Pressure cook for 8-10 whistles. This softens them up beautifully. Let the pressure release naturally and allow the seeds to cool completely.
3. Once cooled, drain the seeds and mash them into a smooth paste. You can use a fork, a potato masher, or even a food processor for this.
4. In a bowl, combine the mashed jackfruit seeds, grated coconut, sugar, and cardamom. Mix everything well. If the mixture feels too sticky, this is where the roasted rice flour comes in handy – add it a tablespoon at a time until you reach a manageable consistency.
5. Finally, shape the mixture into small, bite-sized balls. And that’s it! They’re ready to serve.

Expert Tips

A few little things I’ve learned over the years…

Achieving the Perfect Consistency

The consistency of the mashed seeds can vary. If it’s too watery, add a little more rice flour. If it’s too dry, a tiny splash of water can help.

Preventing Stickiness

The stickiness is the biggest challenge! Roasted rice flour is your friend here. Don’t be afraid to add a bit more if needed. You can also lightly grease your palms with a little oil or ghee when shaping the balls.

Roasting Rice Flour for Texture

Roasting the rice flour adds a lovely nutty flavour and helps absorb moisture. Simply dry roast the rice flour in a pan for a few minutes until lightly golden and fragrant.

Variations

Want to switch things up? Here are a few ideas:

Vegan Jackfruit Seed Bites

This recipe is naturally vegan! Just double-check your sugar source if you’re very strict.

Gluten-Free Adaptations

This recipe is already gluten-free, as long as your rice flour is certified gluten-free.

Adjusting the Sweetness Level

I like my sweets on the milder side, but feel free to add more sugar if you have a sweeter tooth.

Festival Adaptations: A Traditional Treat?

While not traditionally made for specific festivals, these bites are a lovely offering for guests during celebrations. My aunt always makes a larger batch for Diwali!

Serving Suggestions

These bites are perfect as a mid-afternoon snack with a cup of chai. They also make a lovely addition to a dessert platter. My kids love them as a little treat after dinner.

Storage Instructions

Store these bites in an airtight container in the refrigerator for up to 3-4 days. They might firm up a bit in the fridge, but they’ll still be delicious!

FAQs

Got questions? I’ve got answers!

What are jackfruit seeds and are they safe to eat?

Yes, jackfruit seeds are perfectly safe to eat! They’ve been consumed in South and Southeast Asia for centuries. They’re a bit starchy and have a mild flavour, making them versatile for both sweet and savoury dishes.

Can I use frozen grated coconut in this recipe?

You can, but thaw it completely and squeeze out any excess water before using. Fresh is always best, but frozen works in a pinch.

How do I know when the jackfruit seeds are fully cooked?

The seeds should be soft enough to easily mash with a fork. If they’re still hard, pressure cook them for a few more whistles.

What if I don’t have a pressure cooker?

You can boil the seeds in a pot until they’re tender, but it will take significantly longer – around 45-60 minutes.

Can these bites be made ahead of time?

Absolutely! You can make the mixture a day in advance and store it in the refrigerator. Shape the bites just before serving.

Enjoy making these delicious Jackfruit Seed Bites! I hope they bring a little bit of Indian sunshine into your kitchen. Let me know how they turn out in the comments below!