Jack Halwa is made by cooking ripe jackfruit pulp with milk, sugar, and ghee until the mixture thickens into a dense, fudgy consistency. The jackfruit is first cleaned, deseeded, and mashed or pureed to create a smooth base. This is then combined with full-fat milk and simmered over low heat, stirring continuously to prevent burning. Sugar is added to sweeten the mixture, while ghee is incorporated to enhance the richness and aroma. Cardamom powder is often added for a warm, fragrant note. As the mixture cooks down, it thickens and caramelizes, developing a deep, rich flavor. The halwa is typically garnished with roasted nuts like cashews or almonds for added texture and flavor. The result is a soft, creamy, and slightly chewy dessert with a distinct tropical sweetness from the jackfruit. Jack Halwa is often served warm or at room temperature, making it a delightful treat for festivals, special occasions, or as a sweet ending to a meal. Its unique flavor and luxurious texture make it a standout dessert for those who enjoy traditional Indian sweets with a tropical twist.