Grind the deseeded jackfruit, coconut scraping and jaggery in mixture.
Make it into a smooth pulp. Remove it to a bowl.
Add the rawa to the pulp and make a smooth dough (water or milk need not be added as the pulp itself contains enough water for preparing the dough).
If the dough becomes very thin, add little more rawa to bring it to the required consistency.
Fry the cashew nuts in ghee and add it to the dough.
Grease the Idli mould and spoon the dough in it. Now steam it as you steam the Idli for five minutes.
When it is ready, you get a good aroma of the jackfruit.
Let it cool for a minute.
Remove it from the mould to the serving plate.
Spoon melted ghee on it while serving.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.