Sweets recipes | Havyaka

Sole kochhalu | Raw jackfruit sweet

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Sole kochhalu is a tasty sweet dish made by naturally preserved raw jackfruit. Sole is pulp, and kochhalu is finely chopped vegetable or fruit. This flavoursome dish with pleasant aroma of jaggery and cardamom is very simple to make. This also makes for a quick and easy snack.

The sole or jackfruit pulp has to be chopped very finely to make this dish. Please note that the images posted in this recipe are close-up shots and chopped pieces look bigger.

Prep time

10 mins

Cook time

15 mins

Cool off time

0 Total time

25 mins

Course

Sweets, Snacks

Diet

Vegan, Vegetarian

Difficulty level

Easy

Servings

1 cup

Ingredients

25 to 30 Sole (preserved raw jackfruit pulp or bulb)
4 tablespoons jaggery or as required
3 cardamoms

Cookware / Utensils

Thick pan or vessel
spoon or spatula
bowl
Mortar and pestle

Instructions

How to make Sole kochhalu

Take 25 to 30 sole in a bowl and rinse them 3 to 4 times in clean water or until the extra salt* is washed out.
Chop them finely.
Take out cardamom seeds, rinse them clean, and make powder.
Take chopped sole in a thick pan and add 4 tablespoons jaggery or as required.
Cook it on a low to medium flame while stirring frequently.
Keep stirring until sole is cooked well in the jaggery.
Add cardamom powder and mix well.
Switch off the heat and serve hot, warm, or at room temperature with ghee.

Step by step guide

How to make Sole kochhalu

1. Take 25 to 30 sole in a bowl and rinse them 3 to 4 times in clean water or until the extra salt* is washed out.

2. Chop them finely.

3. Take out cardamom seeds, rinse them clean, and make powder.

4. Take chopped sole in a thick pan and add 4 tablespoons jaggery or as required.

5. Cook it on a low to medium flame while stirring frequently.

6. Keep stirring until sole is cooked well in the jaggery.

7. Add cardamom powder and mix well.

8. Switch off the heat and serve hot, warm, or at room temperature with ghee.

If you are a vegan you can consume as is.

Notes

*Raw jackfruit is usually preserved in salt. If the jackfruit has absorbed too much salt, soak them in water for about 30 to 40 minutes and then rinse them clean.
Well-cooked sole kochhalu remains good for 24 hours at room temperature.