Ingredients: 3 cups jack plum pieces, 1 ball jaggery, 1 tsp ghee, 2 tbsps bombay soji, 2 cups coconut gratings, 2 tsps cardamom powder.
Method: Grind coconut gratings and collect the thick juice in one vessel & thin one in another & keep aside. Roast soji with ghee. Drop jack fruit pieces in the thin coconut juice mixed with water (5 cups). Cook on medium flame till soft. Add roasted soji. When soji cooked add crushed jaggery. When jaggery melts & begins to boil, add the thick coconut juice & bring to boil again. Remove from flame. Add powdered cardamom & raisins. Stir and serve.