It was a recipe from a friend for chocolate dipped lollipops of jackfruit seeds with a tongue in cheek commentary that prompted this.
I have made chakka (jackfruit), pulinkuru (tamarind seeds) and ari (rice) undas (balls) as part of my experiments with traditional food before.
Here the jackfruit seeds are roasted well in earthen vessel (ചട്ടി) and powdered after removing the skin. The powder is then mixed with honey, sliced dry dates and cranberries.
And I made a variation to my usual style. That’s to try and get the output binding into a ball or bar (I am still searching for a natural healthy ingredient to do that)
So I made some sugar syrup nearing caramelised stage added with a spoon of ghee and poured into the mixture.
Half the quantity were spread on a greased baking tray and the other half made into balls. The mixture in tray was then baked and cut into bars.
Chakkakkuru undas and bars are ready.