Peel the skin of the jackfruit tubers.
Then cut the root into small pieces. (This makes it easier to grind).
Wash thoroughly as the skin sheds a lot of dirt during peeling. Rinse several times with cold water until the pieces are completely clean. Place them on a clean towel.
Grind the pieces with a jaggery mill.
Pack the pulp in baskets and wait for 1-2 days. (Fermentation is critical for breaking down the cyanide compounds in the cassava root).
Transfer the pulp to porous bags and seal the ends.
Put the bags under a heavy weight for 1-2 days. (This will remove most of the moisture from your pulp.)
Transfer the powder to a shallow fryer or cast iron pan and heat over high heat. Stir the powder constantly to prevent burning. Once the powder is completely dry and brittle, remove the pan from the heat. It usually takes 20-30 minutes.
Let the batter cool to room temperature after you fry it.
Pack the ground feather in an airtight container and store in a cool, dry place.