Lately, jackfruits have grown increasingly popular due to their hypoglycaemic property. The flour made using unpalatable jackfruit fibers storms into the kitchens across the globe. Nevertheless, jackfruit trees were the most commonly grown trees in South India. We grew up relishing sweet jackfruit bulbs during summer vacations. Every summer reminds me of the ceremonious preparation of jackfruit at my grandmother’s kitchen that was filled with a unique fruity fragrance. Even today, we don’t miss to relish these sweetest luscious fruit bulbs and the most delicious fruit dessert, jackfruit payasam (chakka pradhaman), every summer.
Generally, we prefer to take moist spongy homebaked cakes drizzled with honey, fruit juice, or chocolate syrup than the ones with buttery sugary frosting sold in the bakery or restaurants. When we bake a cake at home we have the liberty to use healthy ingredients. We could replace plain flour (maida) with whole wheat flour, butter with vegetable oil, sugar with other guilt-free sweeteners, etc. Besides we can add fresh fruits, nuts & seeds to tease our palate. Now I have baked a spongy cornmeal cake with delicious jackfruit glaze using cornmeal & whole wheat flour.
Panna Cotta is a creamy Italian dessert similar to custard generally prepared by cooking sweetened flavored cream, set with gelatin, and served with fruit coulis, caramel sauce, or chocolate sauce. Now I have prepared a vegan panna cotta by replacing cream with coconut milk, gelatin with agar agar, and prepared the fruit coulis using locally grown jackfruit bulbs.