Santhani is boiled and dried jackfruit seeds,they are a simple snack which was home made in earlier days.I don’t know how many of them remember this nor make this at home. For few this name might sound new.This timepass snack is nothing but cooked jackseeds dried in sun and stored by elders those days for rainy seasons,they munch/chew (golache) this for timepass.
Those days each house would have a jackfruit tree in their house.So during season in small town like udma,pallikere and kasargod (north kerala),Jack fruit seeds are removed from the Jack fruit bulb..First they are cooked with salt and spread in arecanut leaves called poy in konkani,or tie them in these leaves and make a parcel (chudi).Then they keep them behind the clay oven or burnt (bajjunu) in well polished cow dung oven called Rannani in konkani.
Ingredients:-
- Jack fruit seeds – 15 – 20 (or more)
- Salt – to taste
- Water – to cook
Method:-
Add the jackfruit seeds to a pot.Pour enough water to cover the seeds,also add salt.Bring the water and seeds to a boil.Lower the heat and cover the pot.Let the seeds boil for 25-30 minutes or until soft .Switch off gas.
Drain the water and spread them on a plate or on a arecanut leaf if available and sun dry them for 4-5 days.
You can remove the white skin which is easily peelable .Store them in air tight container.
It is little hard but a tasty timepass snack.
Konkani Khann Anik Jevan 