My sister-in-law Manju is one of the creative persons I’ve met. She is multi-talented and an excellent cook. The best part about her is whenever I visit her, she makes something new for me and doesn’t fear to experiment with different combinations or whip up an entirely new recipe on her own. This recipe is one of her creations. I recollect she served this desert on my first visit to her house after our marriage. We absolutely fell in love with this dish and I’ve made it on numerous potlucks, gatherings, and dinner parties and everyone rave about the unique combination and delicious taste. I usually don’t enjoy fruits in can or soaked in syrup, I like fresh fruits the best. Since I don’t get fresh jackfruit here, canned version is my only option and with the poornam filling I don’t taste the difference. My daughter loves this dish very much and was so happy that I was making it for her as a treat.

Ingredients:

Ripe Jackfruit (not the green young one) — 1 can (about 8 to 10 pieces)

Coconut — 1/2 cup

Jaggery — 1/2 cup

Sweetened Condensed Milk — 3 Tbsp

Cardamom Powder — a pinch

Method:

1. In a small sauce pan, add jaggery and 2 Tbsp of water. Let the jaggery melt with the water and become thick . Now add coconut, sweetened condensed milk, cardamom and mix well. Keep mixing until the entire mixture thickens. Switch off the flame and let the poornam cool entirely.

2. When ready to serve, wash and drain the jackfruit from the can thoroughly. Stuff about 1 to 1-1/2 tablespoons of poornam inside the jackfruit. Continue filling all the jackfruit and serve immediately. Enjoy!!!

Note:

1. If you are planning to use fresh jackfruit then slit the jackfruit from one side only and then fill them with poornam.

2. As a variation, pomegranate can be added along with the poornam for added crunch.