Jackfruit Seed Pudding is a wholesome, nutrient-dense dessert that transforms a commonly discarded ingredient into a delicious and satisfying treat. Jackfruit seeds are rich in protein, resistant starch, iron, and antioxidants, supporting digestion, immunity, and sustained energy. This pudding is naturally creamy, subtly sweet, and easy to prepare—just boil the seeds, blend with dates or jaggery, and finish with plant-based milk and warming spices like cardamom or cinnamon. It’s a simple, comforting dish that delivers both flavor and nourishment with minimal effort. Recipe inspired by Svadaniya Recipes.

Ingredients
25~30 jackfruit seeds
500 mL plant based milk
7 tbsp date paste (adjust according to taste)
200 gms maple syrup
10 gms china grass
1 tsp vanilla or cardamom powder
Method
Add 3/4 cup water to china grass
Soak for 15 minutes
Set side
Cook the jackfruit seeds in a pressure cooker with enough water for 7 whistles
Once done and cooled, remove the outer white skin
Blend with 1/2 cup water/milk
Set aside
Heat 2 cups milk in a pan
Add date syrup and maple syrup
Mix well
Add 1 tsp vanilla essence
Add jackfruit seed paste
Mix well
Boil for a couple minutes
Set aside
Heat a pan and add soaked china grass
Add 1/2 cup water
Melt on low flame
Add to the jackfruit paste
Mix well
Add this mixture to a mould
Decorate with nuts, if desired
Refrigeate for 3-4 hours
Serve
Enjoy!