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| Main ingredients | Wonton sheets, Scraped fresh coconut, Ripe jackfruit, Green cardamom powder, Nutmeg powder, Jaggery, Poppy seeds, Refined flour slurry, Oil |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 20-25 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- 6-8 wonton sheets
- ½ cup scraped fresh coconut
- ½ cup finely chopped ripe jackfruit
- ¼ teaspoon green cardamom powder
- A pinch of nutmeg powder
- ¼ cup chopped jaggery
- 2 teaspoons toasted poppy seeds
- Refined flour slurry for applying
- Oil for deep frying
Method
- Heat a non-stick pan, add coconut, ripe jackfruit, green cardamom powder, nutmeg powder, jaggery and 2 tablespoons water, mix and cook for 4-5 minutes or till all the moisture is absorbed.
- Transfer the mixture onto a plate and allow to cool. Add poppy seeds and mix till well combined.
- Place a portion of the jackfruit mixture in the centre of each wonton sheet, apply some refined flour slurry on the edges and shape it into a wonton.
- Heat sufficient oil in a kadai. Gently slide in the wontons and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange on a serving plate and serve warm.
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