Jackfruit payasam recipe

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jackfruit-payasam-recipe

Jackfruit payasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert 
Prep Time: 15 mins  |  Cook time: 20 mins   |  Serves: 3

Click here for cup measurements

Ingredients

Jackfruit(pala sulai) – 6 
Jaggery – 3/4 cup
Coconut milk, thick – 1 cup
Ghee – 4 tsp
Cashew nuts – 5
Raisins – 10
Coconut, chopped – 2 tbsp
Cardamom – 1, powdered
Dry ginger powder – A pinch
Cumin seeds, roasted & powdered - a pinch 

Method

  1. Slice some coconut and chop it finely. Keep aside. Slit and open the jack fruit. Take out the seed and a thin skin over it. Finely chop the fruit.
  2. In a pan, heat 2 tsp of ghee, roast cashew nuts until golden. Keep aside, fry raisins in the same ghee until it bloats, set aside. Fry coconut bits until golden.
  3. In the same pan, add remaining ghee and sautee the chopped jackfruit until soft in medium or low flame. Say for 2 mins.
  4. Transfer to a heavy bottomed vessel and add 1 & 1/4 cup water. Cook in low flame or medium flame until soft.
  5. In another pan, boil little water just to immerse jaggery. Heat until the jaggery melts. Filter it in the cooked jackfruit.
  6. Add more water if needed and simmer for 5 minutes. Let it boil well and get thick.
  7. Add thick coconut milk and boil for 2-3 minutes in low flame. Add dry ginger powder, cardamom powder and roasted cumin seeds powder. Mix well.
  8. Once thick, lastly add the ghee roasted nuts, raisins and coconut bits. Mix well

  9. Notes

    • Chop Jackfruit as fine as possible for easy cooking. Sauteeing in ghee also makes it soft and gets cooked faster. 
    • I used ready made coconut milk made by dissolving coconut cream powder. You will find the instructions to prepare thick milk from the pack itself. 
    •   You can use fresh coconut milk too. For one cup thick coconut milk, you can grind  2 cups of freshly grated coconut and grind it with 1/4 cup warm water. Squeeze and strain through a big metal strainer. Collect the coconut milk and use it in the recipe. 
    • Adding cardamom, dry ginger (sonth) and roasted cumin adds a nice flavour in this payasam. 
    • The jaggery amount can be adjusted according to the sweetness in the fruit and your taste preference too.

    Serve warm or chilled, tastes great either way. 
    10.