Sweets recipes | Havyaka

Undlekalu | Jackfruit sweet dumpling

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Undlekalu is made from salt preserved raw (unripe) jackfruit called sole. This can also be prepared from fresh raw jackfruit. If you are using fresh raw jackfruit, cook jackfruit bulbs till soft, cool it, and then follow this recipe from step 2 of step by step section.

Normally, undlekalu is made on Krishnastami (Shrikrishna janmashtami).

Prep time

20 mins

Cook time

10 mins

Cool off time

0 Total time

30 mins

Course

Sweets

Diet

Vegan, Vegetarian

Difficulty level

Easy

Servings

25 undlekalu

Ingredients

20 sole (salt preserved raw jackfruit)
2 tablespoons jaggery
5 cardamoms
Oil as required for frying
Water as required

Cookware / Utensils

Pan(s)
Bowl(s)
Spoon
Frying or slotted spoon
Colander
Mixer

Instructions

Soak sole, salt preserved jackfruit bulbs, in clean water for about 20 minutes.

This is to remove excess salt from jackfruit bulbs.
Then rinse them well and keep aside.
Remove cardamom seeds and rinse them.
Add jackfruit bulbs, jaggery, and cardamom seeds to a mixer jar.
Grind them to a smooth paste.
Take the ground paste in a pan.
Cook on low to medium heat till it turns to dough consistency. Let the dough cool.
Now, take a portion from the dough and make a smooth ball in your palms.
You can divide the dough equally and make all the balls.
Take oil in a pan and heat on medium flame.
Add dough balls to the hot oil and fry while flipping them frequently.
Once fried well, remove undlekalu and place on a colander or paper towels to remove extra oil.
Serve / eat undlekalu hot, warm, or at room temperature.

Step by step guide

How to make Undlekalu

1. Soak sole, salt preserved jackfruit bulbs, in clean water for about 20 minutes. This is to remove excess salt from jackfruit bulbs. Then rinse them well and keep aside.

2. Remove cardamom seeds and rinse them.

3. Add jackfruit bulbs, jaggery, and cardamom seeds to a mixer jar.

4. Grind them to a smooth paste.

5. Take the ground paste in a pan. Cook on low to medium heat till it turns to dough consistency. Let the dough cool.

6. Now, take a portion from the dough and make a smooth ball in your palms. You can divide the dough equally and make all the balls.

7. Take oil in a pan and heat on medium flame. Add dough balls to the hot oil and fry while flipping them frequently.

8. Once fried well, remove undlekalu and place on a colander or paper towels to remove extra oil. Serve / eat undlekalu hot, warm, or at room temperature.

Notes

Salt is not required in this recipe as sole / jackfruit bulbs are salt preserved. If you are using fresh jackfruit then add salt as required.
Undlekalu stays good for about 2 to 5 days at room temperature. However, shelf life depends on storage style, room and weather temperature condition.
When frying, add oil only in little quantities as required as left over oil is not good to use again for any cooking purpose.