Jackfruit Musallam

Stuff and Fry the Jackfruit

• Carefully create a cavity in the center of the marinated jackfruit and fill it with the prepared stuffing.
• Heat about 1/2 cup of oil in a wide, heavy-bottomed pan or kadai. Gently place the stuffed jackfruit in the hot oil.
• Shallow fry on medium heat, turning carefully, until all sides are golden brown and crisp. This takes about 8-10 minutes. Remove and set aside.

Prepare the Gravy Base

• In the remaining oil from frying the jackfruit, add the sliced onions. Fry until they are deep golden brown and crisp (this is called birista). Remove with a slotted spoon and drain on paper towels. Reserve a quarter for garnish and crush the rest.
• Soak 15 whole cashew nuts in warm water for 20 minutes, then grind to a smooth paste.
• Grind the crushed fried onions with a little water to make a paste.

Make the Gravy

• In the same pan, heat 3 tbsp of ghee. Add the bay leaf, cinnamon stick, cloves, green and black cardamoms. Sauté for 30 seconds until fragrant.
• Add the remaining 1 tbsp of ginger-garlic paste and sauté for a minute.
• Pour in the tomato puree and cook for 5-7 minutes, until it thickens and oil starts to separate.
• Add the remaining 1 tsp red chili powder, 2 tsp coriander powder, and 1.5 tsp salt. Cook for one minute.
• Stir in the cashew paste and the fried onion paste. Cook on low heat for 5-7 minutes, stirring continuously, until the gravy is thick and aromatic.
• Slowly add 1.5 cups of warm water, stirring to form a smooth gravy. Bring to a simmer.

Simmer the Musallam

• Gently place the fried, stuffed jackfruit into the simmering gravy. Spoon some gravy over the jackfruit.
• Cover the pan and let it simmer on low heat for 15-20 minutes, allowing the jackfruit to absorb the flavors.
• Finally, stir in the fresh cream, crushed kasuri methi, 1 tsp garam masala, and the saffron-infused milk. Cook for another 2-3 minutes. Do not boil after adding cream.

Garnish and Serve

• Transfer the Jackfruit Musallam to a serving dish.
• Garnish with the remaining 2 tbsp of chopped coriander leaves, a drizzle of fresh cream, and the reserved fried onions.
• Serve hot with naan, roti, or a fragrant pulao.