TO MAKE THE JACK FRUIT PULP –

• I used about 10 ripe large jackfruit and it yielded me 1 ¼ cups of pulp. Remove the seeds from the jackfruit and grind the fruit into a smooth pulp without adding any water. A little more or less would not hurt the recipe.
• In a pan, roast the semolina over medium heat until it turns aromatic. It is not necessary that the semolina has to change color. It just needs to roast enough to turn aromatic.
• In the meantime, measure the jaggery in a sauce pan. Add the jackfruit pulp to the pan and heat it over low heat to dissolve the jaggery.
• Let the semolina and the jackfruit mixture cool down to room temperature.
• Now add the baking soda, baking powder and the grated coconut to the semolina. Add the jackfruit mixture along with raisins and mix gently.
• Line the muffin tins with liners or grease the pans. Fill the muffin tins until ¾th full.
• Bake in a preheated 350 F oven for about 22 to 24 minutes or until the toothpick inserted in the center of the muffin comes out clean.
• Cool completely on rack.