Thursday, 11 June 2015

Jackfruit Coconut Cake with Coconut and Roasted Almond Icecream...

Jackfruit Coconut Cake with Coconut and Roasted Almond Icecream...

Jackfruit Coconut Cake

1 cup Refined Flour
1/2 cup Fine Samolina
1/4 cup Desiccated Coconut
1 tsp Baking Soda
1 tsp Baking Powder
1/4 cup Grated Jaggary
1/4 cup Ghee
1/4 Cup Jackfruit preserve
1 tetra pack Coconut Milk
2 tbsp or more Soda

Take a bowl and add all the dry ingredients together and keep it aside. Take another bowl add jaggary, ghee and Jackfruit preserve. Beat it till the ingredients blends well together. Add coconut milk. Beat it well. Add the dry ingredients and beat it again. Add soda and beat if required add soda little at a time till you get thick dripping consistency. Grease the baking tray. Add the batter in the tray. Bake at 180 degrees for 40 to 45 minutes in a pre heated oven... Cool the cake completely.

Coconut and Roasted Almond Ice - cream
2 Tetra pack Amul cream chilled
2 Tetra pack Coconut milk chilled
1/4 Cup Sugar
2 tbsp Chopped Roasted Almonds
Whip cream for garnishing

Add all the ingredients in a blender and blend it well. Keep the liquid in the freezer for 3 to 4 hour or till set. Take the Icecream again and blend it. Keep it in the freezer till set. Now take the cake. Cut it into half. Take the same baking tray in which you have baked the cake. Add some icecream in the tray. Add a layer of cake on the icecream. Add more Icecream and spread it on the cake slice. Now add the remaining slice of the cake. Add one more layer of Icecream. Cover the tray with a foil. Let it set. Serve the cake Icecream with chopped roasted almonds and whip cream....

Jack fruit Preserve
5 cups Ripe jackfruit blended in a blender 
1 1/2 cups Jaggery
2 tablespoon  Ghee
1 cup  Water

Pressure cook the jackfruit till soft by adding 1/2 cup of water. Then grind it to a smooth paste in the blender. Take jaggery in another pan and melt it by adding 1/2 cup water.
Heat the jackfruit pulp and jaggery in a thick bottom pan. Allow the mixture to cook on low flame till the liquid  reduces.Stir continuously on a low heat to prevent it from sticking. Keep adding 1 tsp of ghee in between to avoid sticking.Continue the process,until it gets a dark brown colour and it dries up. It takes around 2  or more hours. Allow it to cool, keep it in a dry airtight container. Keep it in the fridge and use it for making desserts...

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