Remove the seeds and grind ripe jackfruit in a mixer to make puree.

Add semolina to ghee and saute on low flame. After the semolina is roasted, turn off the heat and keep it in a plate to cool down.

Now add roasted semolina, sugar, cardamom powder, grated coconut and salt in a bowl. Add milk and mix it well. Do not make it too thin batter. Keep this mixture covered for 20 minutes. After sometimes, if the mixture becomes thick due to excessive swelling of semolina, add some milk again and make it like an idli batter.

Put water in a cooker and put a jali in it and place this tin on it. Remove the whistle and Put upside down small tumbler on it. Steam for 20 minutes and switch off the flame. While cooking in the cooker, the faint aroma of sandan spreads throughout the house. Then open the cooker. Insert a toothpick and see if the toothpick is clean then it's done. If the mixture sticks to the toothpick, steam it for some more time.