Separate the jackfruit pods from the ripe fruit. Slit each pod and discard it's seed.
I preserved the seeds and collected the clean jackfruit pods together. Next chop these pods in to medium sized chunks. Measure and keep aside.
Pressure cook the chopped jackfruit pods for 3 whistles and in simmer for 5 minutes. Let the pressure subside naturally and grind the cooked jackfruit to little coarse mixture. You can add little water for ease of grinding. I haven't added.
I measured the jackfruit puree and accordingly I added half cup of jaggery. You can vary this based on the sweetness of jackfruit. Next heat a pan with jaggery and little water. Cook it in medium flame.
When the jaggery dissolves in water completely and the syrup starts bubbling, pour the minced jackfruit puree. Keep stirring and cook the mixture in medium flame.
After few minutes of cooking, the mixture thickens. Add ghee and continue stirring.
When the jackfruit mixture thickens further and leaves the pan, sprinkle cardamom powder and switch off.
Garnish the halwa with ghee roasted cashews. Relish the delicious dessert .
