1. The thickness of the kheer will solely depend on the jackfruit seeds. Certain seeds are more grainy, and therefore the kheer will thicken. The seeds I used were not grainy and hence was slightly a bit runny.
2. Adjust the coconut milk and the jaggery according to the consistency of the seeds and the sweetness required.
3. You may keep the husk of the seeds, just like I did or remove it completely.
4. The mashing depends entirely on you. If you like to have bites, don't mash it to pulps, so that some bites may remain.