Boil chopped jackfruit with 1/2 cup water over medium heat for 20 minutes until soft.

Allow jackfruit to cool, then blend into a smooth puree.

Combine grated coconut with 1/2 cup water in a grinder and strain to extract the first coconut milk.

Grind the remaining coconut pulp with more water, then strain again to obtain the second coconut milk.

In a mixing bowl, combine rice flour, salt, oil, 2 tbsp of jackfruit puree, and water, then knead into a firm dough.

Rest the dough for 20 minutes.

Grease hands with ghee and form small, round dumplings from the dough.

Heat coconut milk, remaining jackfruit puree, and cardamom in a saucepan over medium heat, stirring continuously.

Reduce heat and simmer the coconut milk.

Grease fingers with ghee and gently drop the rice dumplings into the simmering coconut milk.

Stir continuously until the milk thickens.

Turn off the heat and serve warm with Kerala Style Pazham Pori (Banana Fry).