Jackfruit Seed Laddoo- Kuppai Series
Veg · Sweets & Desserts
Good for: Diwali, Raksha Bandhan
Cook along
4 steps, each one filmed
A short video for every step, so your hands never have to leave the pan.
Jackfruit seed laddoo of roasted jackfruit seeds in jaggery syrup with coconut, dates and cardamom. Serves 4, 30 minutes, step-by-step Kuppai series video.
Ingredients
5 itemsWater½ cup
Dessicated Coconut½ cup
Seedless Dates5
Cardamom Powder½ tsp
Jaggery100 grams
Nutrition
One serving, and the whole batch of 4. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per serving | All 4 |
|---|---|---|
| Energy | 207kcal | 828kcal |
| Protein | 1.2g | 4.8g |
| Carbohydrate | 35g | 141g |
| Fat | 8.2g | 33g |
| Fibre | 2.9g | 12g |
| Sugar | 29g | 114g |
Method
- 1
Wash and dry the jackfruit seeds Roast it, cool it down a bit and separate the outer skin.
- 2
Pulse the seeds.
- 3
Make the jaggery syrup, add the crushed jackfruit seeds and rest of the ingredients and mix well.
WaterDessicated CoconutSeedless DatesCardamom PowderJaggery
- 4
Shape it into laddoos and let it rest for a while.
Before you start
- How long does Jackfruit Seed Laddoo- Kuppai Series take?
- 30 minutes from start to finish. That is 10 minutes of preparation and 20 minutes of cooking.
- How many people does Jackfruit Seed Laddoo- Kuppai Series serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Jackfruit Seed Laddoo- Kuppai Series vegetarian?
- Yes. No meat, no fish and no egg.
- Is Jackfruit Seed Laddoo- Kuppai Series spicy?
- No, it is not spicy.
- What do I need to make Jackfruit Seed Laddoo- Kuppai Series?
- 5 Seedless Dates, ½ cup Dessicated Coconut, 100 grams Jaggery, ½ cup Water, ½ tsp Cardamom Powder, and a few more listed on this page.
- Do I need a pressure cooker for Jackfruit Seed Laddoo- Kuppai Series?
- No, it is cooked in an open pot.
- How many calories are in Jackfruit Seed Laddoo- Kuppai Series?
- About 207 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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