To begin with soak sabudana/sago in water for about 15 minutes. Drain and discard the water. Keep is aside.
Meanwhile in a thick bottom pan heat water. Add soaked Sabudana and white sugar.
Continue to stir and cook for about 10 minutes or until the sabudana become transparent. Add some water to adjust the consistency if it turns thick.
Simmer for a while, switch off the stove and let it cool. Once cooled add this to almond milk.
Puree the jackfruit
In the meantime, clean and wash the ripe jackfruit. Puree in a blender until creamy. Set aside.
To assemble :
In a glass, first spoon some cooked sabudana mixture at the bottom. Next, layer some jackfruit, then sabudana again.
Refrigerate this at least for an hour.
Before serving, top it with a teaspoon of organic jaggery powder and desiccated coconut.
Notes
1. If fresh jackfruit isn't available, you may use preserved one.2. For this recipe, I have used homemade almond milk, however you can use store bought.3. Adjust the sweetness of this dessert according to your preference.