The monsoon is here, and with it, the verdant, thorny, and much-loved jackfruit. The fruit comes with an intense flavour and a smell; some have compared to the durian fruit. The texture is fibrous, and the raw fruit is almost meat-like, making it versatile and adaptable to a host of spicy, savoury, and sweet preparations.

And that’s why, Vikhroli Cucina is doing a 'Jackfruit July,' celebration, where we're highlighting 5 preparations of this dish, especially those popular in the city. Mumbai, like much of Coastal Maharashtra has long been cooking with this impressive fruit. Strong rind, pungent smell, sticky texture, and yet so delicious and hard to resist!  

For many, our first encounter with jackfruit is in its ripe, sweet form—creamy, fragrant and pulpy, usually sold on street carts. But there’s also the raw, unripe jackfruit, that can be made into many savoury dishes.

This story is also a shoutout to the city’s skilful vendors who are adept at slicing these giants. So, let’s dive into a few classics, what Mumbai is cooking this season!

1. Phanasachi Bhaji (The classic jackfruit sabzi)

A classic Maharashtrian dish that uses the unripe jackfruit.

Our flair: While the basic recipe remains constant, home cooks often add their own touch. Some use a "kala masala" (black spice blend) for an extra smoky depth, while others might add a handful of roasted peanuts for a crunch.

Ingredients:

• 250g raw jackfruit, cut into 1-inch cubes
• 1 large onion, finely chopped
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp asafoetida (hing)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (or to taste)
• 1 tsp goda masala (or a mix of garam masala and coriander powder)
• Salt to taste
• 1/2 cup fresh grated coconut
• Fresh coriander, chopped

Method:

• Bring a pot of water to a boil. Add a pinch of salt and a little turmeric powder. Add the jackfruit cubes and par-boil them for about 10 minutes until they are slightly tender but still firm. Drain and set aside. This helps to soften the jackfruit and remove some of its natural stickiness.
• In a pan, heat the oil. Once hot, add mustard seeds and let them splutter. Add cumin seeds and hing.
• Add the chopped onion and sauté until golden brown.
• Stir in turmeric, red chili powder, and goda masala. Cook for a minute until the spices are fragrant.
• Add the par-boiled jackfruit cubes to the pan. Season with salt and mix well, ensuring all the pieces are coated with the spice mixture.
• Add about 1/4 cup of water, cover the pan, and let it cook on low heat for 10-15 minutes, or until the jackfruit is completely soft.
• Garnish with fresh grated coconut and chopped coriander. Serve hot with bhakri or chapati.

2. Jackfruit Shami Kebabs

Jackfruit's meaty texture makes it a perfect stand-in for meat in kebabs.

Our flair: The addition of chana dal gives it the classic shami kebab texture, while the spices elevate the flavour.
Ingredients:

• 250g raw jackfruit, boiled and mashed
• 1/2 cup chana dal (split bengal gram), soaked for 4 hours
• 1-inch ginger, chopped
• 3-4 cloves garlic
• 2-3 green chilies (or to taste)
• 1 large onion, roughly chopped
• 1 tsp cumin seeds
• 1 tsp whole black peppercorns
• 2-3 cloves
• 1 black cardamom
• 1/2 tsp garam masala
• Salt to taste
• Oil for shallow frying

Method:

• In a pressure cooker, combine the mashed jackfruit, soaked chana dal, chopped onion, ginger, garlic, green chilies, and all the whole spices (cumin, peppercorns, cloves, cardamom).
• Add about 1 cup of water and salt. Pressure cook for 3-4 whistles until the jackfruit and chana dal are very soft and cooked through.
• Transfer the mixture to a food processor or a blender and pulse until you get a coarse, thick paste. Do not make it a smooth puree.
• Remove the paste, add garam masala, and check for seasoning.
• Shape the mixture into small, flat patties.
• Heat oil in a pan for shallow frying.
• Carefully place the kebabs in the hot oil and fry until they are golden brown and crispy on both sides.
• Serve hot with mint chutney and onion rings.

3. Jackfruit Chips

Our flair: While the origin of these chips is often associated with Kerala, Mumbai's street-side vendors have perfected their own recipe, often adding a touch of chili powder to the final product for a spicy kick.
Ingredients:

• Raw jackfruit, sliced
• Coconut oil, for deep frying
• Salt to taste
• 1/2 tsp turmeric powder
• 1/4 tsp red chili powder (optional)

Method:

• Slice the bulbs into very thin, uniform slices.
• Heat the coconut oil in a deep wok on medium-high heat.
• Once the oil is hot, carefully add a small batch of the jackfruit slices. Fry until they start to turn crisp.
• When the chips are about to turn golden, splash a teaspoon of the salt-water solution into the oil.
• Remove the chips with a slotted spoon and drain them on a paper towel.
• Repeat with the remaining batches. Once cooled, you can dust them with a little red chili powder for a spicy kick.
• Store in an airtight container to maintain their crunch.

4. Jackfruit Halwa

This is a rich, aromatic, and surprisingly simple dessert, for those that prefer the natural sweetness of ripe jackfruit.

Our flair: The secret to a great halwa is slow cooking, which allows the flavours to meld beautifully, use a blend of ghee and a touch of cardamom to enhance the fragrance.

Ingredients:

• 2 cups ripe jackfruit bulbs, deseeded and finely chopped or pureed
• 1/2 cup sugar (adjust to the sweetness of your jackfruit)
• 1/4 cup ghee
• 1/4 tsp cardamom powder
• A pinch of saffron strands (optional)
• Roasted cashews or almonds for garnish

Method:

• In a heavy-bottomed pan, melt 2 tablespoons of ghee over medium heat. Add the jackfruit puree and cook, stirring continuously, for about 5-7 minutes, until it loses some of its raw aroma.
• Add the sugar to the pan. The sugar will melt and make the mixture a bit runny. Continue to stir and cook on low to medium heat.
• As the mixture thickens, start adding the remaining ghee, one tablespoon at a time. The halwa will begin to take on a glossy, translucent appearance. This could take anywhere from 15 to 20 minutes.
• Once the halwa reaches the desired consistency, stir in the cardamom powder and saffron strands (if using).
• Transfer the halwa to a greased plate or dish. Garnish with roasted cashews or almonds. Serve warm or at room temperature.

5. Jackfruit Kulfi

Though, most of us are more familiar with the Jackfruit flavoured ice cream at Natural’s. This is an easy-to-make, no-churn kulfi.

Our flair: This version uses condensed milk for a rich, creamy base that doesn't require hours of traditional slow-boiling.
Ingredients:

• 1 cup ripe jackfruit bulbs, deseeded
• 1 cup Godrej Jersey full cream milk
• 1/2 cup condensed milk (or more, to taste)
• 1/4 tsp cardamom powder
• A few strands of saffron
• Chopped pistachios or almonds for garnish

Method:

• In a blender, combine the ripe jackfruit bulbs with about 1/4 cup of Jersey full cream milk. Blend until you get a smooth puree.
• In a pan, heat the remaining milk over medium heat. Add the condensed milk and stir until it's fully dissolved and the mixture is warm. Don't let it boil.
• Turn off the heat and let the mixture cool slightly. Pour the milk and condensed milk mixture into the blender with the jackfruit puree. Add the cardamom powder and saffron strands. Blend until everything is well combined and smooth.
• Pour the mixture into kulfi moulds or small glasses. If you don't have moulds, a small bowl will work.
• Place the moulds in the freezer. After about 2 hours, insert wooden sticks into the kulfi.
• Freeze for at least 6-8 hours, or preferably overnight, until the kulfi is firm.
• Garnish with chopped nuts and serve immediately.

Which of these jackfruit recipes will you try, this ‘Jackfruit July’? Let us know in the comments!