Wash Jackfruit properly and drain excess water
Put all pieces in pressure cooker add a glass of water,1 tbsp salt and 1/2 tsp turmeric powder and cook it till 2 wristle on medium heat
Cool it down naturally and keep aside in a strainer
Soak cashewnuts, almond and melon seeds together in water for 1/2 an hour
Make fine paste of it
Add khoya and churn for 30 second
Crust garlic cloves,ginger and green chilly in grinder
Now make a fine mixture of Jackfruit in blender help of vegetables chopper blade
Stone grinder (silbatta)can be also used
Take out this mixture in a large bowl
Combined crusted ginger garlic masala, 1/4 cup mint leaves, cornflour, all purpose flour, little bit chilly powder,1/4 tsp garam masala powder and salt to taste in mixture and mix well
Take greated paneer in a bowl
Add raisins, chopped almonds, black pepper powder, salt to taste and 1 tsp coriander leaves in it and mix well
Divide both mixture in equal portion separately
Now make lemon size balls from Jackfruit portion n stuff paneer mixture in middle
Repeat this process on rest of material
Heat oil in a deeo kadhai on high flame then reduce heat on medium
Deep fry all balls till golden brown colour in small batches
Keep on tissue paper to drain excess oil
Heat 1/4 cup oil in a heavy bottom pan/ kadhai on high flame then reduce heat on medium
Crack cumin seeds for 20seconds
Add onion paste and fry for till light pink colour
Add ginger garlic paste n fry for one minute
Now add all dry spices as coriander powder, turmeric powder,both chilly powder and tomato and fry for 5 minutes on low flame with lid
Stir several times to save from burning
Again add cahew almond paste, 1/4 cup chopped mint leaves, garam masala powder and salt to taste
Fry till oil comes out from masala
Now add 2 glass of water
Boil gravy for 10 minutes on low heat
Don't put lid on pan
When you have to serve again boil gravy and drop balls in it
Boil for another 5 minutes
Sprinkle chopped coriander leaves and serve hot
This recipe can be a good choice for main course meal,It compliments with plain rice, chapati, pulao, nan, pooris and paratha
