3 cups chopped Jackfruit seeds / Halasinakayi Bele
1.5 - 2 cups Jaggery
3 - 4 tsp Cashew nuts
1 - 2 tsp Raisins / Ona Drakshi
3 - 4 Cloves / Lavanga
1/2 cup grated Dry Coconut / Kobbari Thuri
2 - 3 Cardamoms / Elakki / Elachi
1/4 tsp of Salt (Optional)
3 - 4 tsp Ghee
Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins.
Remove the thin brown coloured outer cover by rubbing it on a stone as shown in the picture below or using knife.
Cut the jackfruit seeds into small pieces as shown in the picture below.
Put 1 tsp ghee in a thick bottomed vessel and heat. Add cloves, cashew nuts, raisins and fry them in low flame until cashew nuts turn light golden in colour.
Add grated coconut and fry them together in low flame until they are golden in colour as shown in the picture below. Remove the outer cover of cardamom and mash the seeds and keep it aside.
Once the pressure goes off, mash them little bit and add the jaggery, salt and keep it in low flame until jaggery disolves.
Cook this mixture for about 7-8 mins in medium flame by covering a lid. Keep stirring the mixture once in 40-50 seconds.
Add all the fried ingredients and mashed cardamom and mix well. Add 2 tsp ghee and mix well.
Keep the Hayagreeva in low flame for about 2-3 min. Serve hot.