Chakka ada

Who can resist this gooey concoction of the mashed jackfruit and jaggery, exuding the most heavenly fragrance? None, so get to making this easy sweet nosh that has ruled the palates of Kerala for decades now.

Ingredients
A large piece of ripe jackfruit
¼ kg jaggery, melted and sieved
1 cup raw rice powdered
½ coconut, sliced
2 dsp ghee

Preparation
Extract the jackfruit flesh, cook them well, mash and keep aside
Take the melted jaggery, put in a pan and keep on medium flame
Add the rice powder, a little at a time, and when the mixture thickens, add the mashed jackfruit to it
Add the coocnut pieces and ghee to this and mix well
Take off the flame and spread on plantain leaves, fold and steam-cook