Jackfruit Halwa
Jackfruit Halwa
Description
Festive seasons bring social pressure to indulge in sweets. I bring this jackfruit-based treat to gatherings as a healthier option. Though like jam, its flavor and garnish mimic halwa, making it special. Unlike traditional halwa, this vegan, oil-free version relies on jackfruit’s natural sweetness. Rich in protein, vitamins, and minerals, it’s boosted by antioxidant-rich cardamom and pistachios.
Equipment: Potato masher, blender
Ingredients
Makes about 1 2/3 cups (550 g) Yield
- 2 cups (500 g) ripe jackfruit (deseeded pieces)
- ½ cup organic dark jaggery powder or coconut sugar
- 1 cup (250 ml) water
- 1 tsp apple cider vinegar
- 1 tsp ground cardamom
- 1 Tbsp chopped pistachio
Directions
-
Step 1
Chop the deseeded jackfruit bulbs into small, fine pieces or use a blender to roughly purée them. -
Step 2
In a medium pan over high heat, add the jackfruit, jaggery, and ½ a cup of the water. Mix well and cover. Once the mix is simmering, lower the heat and let it cook covered for about 40 to 50 minutes, stirring frequently. If at any point the jam is sticking, add a bit more water, up to ½ cup. -
Step 3
As the fruit softens, mash it with a potato masher. Once it's well mashed, simmer uncovered for another 10 to 20 minutes for a firmer texture. -
Step 4
Once the jam is glossy and smooth, add the apple cider vinegar and stir well. For that halwa-like flavor, stir in the cardamom powder, then remove it from the heat. -
Step 5
Plate and garnish with slivered pistachios.
Level up: Sprinkle silver edible leaf on top for an opulent traditional touch.
Try it with: Rooibos-Masala Chai
Zero waste: If you prepped your jackfruit from scratch, save the seeds! They are packed with nutrition and can be boiled and sautéed for a healthy snack.
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About the author
Mariam Begg
Mariam Begg is a certified health and nutrition coach who focuses on integrative nutrition. She views good health as the coming together of food, interpersonal relationships, spirituality, and the mental and emotional spheres. An advocate of plant-based diets and raw foods, she hosts workshops on nutrition and health.
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