Jackfruit Payasam or chakka pradaman is one of
the famous foods in Kerala, this is one of the food that I need to try for long
time. In this past 6-7 years I haven’t seen fresh jackfruit here, last month my
husband bought few pounds from a nearby Asian store. I saved 10 pieces for
payasam, but the next day it vanished in minutes, yep that’s my kid’s favorite
fruit. I didn’t think I will get fresh jackfruit again, in couple weeks I got again
fresh fruit, this time don’t want to miss. Tried this jackfruit payasam and my
kids loved this lot; it took me to childhood one my friends mom use to make
this often.
Ingredients:
|
Jackfruit
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10 – 15 medium size
pieces
|
|
Jaggery
|
¾ cup
|
|
Coconut milk
|
¾ cup
|
|
Cashew nut
|
1 Tbsp
|
|
Coconut pieces
|
1 Tbsp
|
|
Ghee
|
1 Tbsp
|
|
|
|
Directions:
- Pressure cook jackfruit with little water until it’s soft.
- Cool it and grind to smooth paste. Mine yields one cup of puree.
- In a sauce pan, add jaggery and water (1/4 – 1/2 cup) and heat it until jaggery melts.
- Filter that to another thick bottomed pan, and start to cook once the jaggery starts to boil (no need to check any consistency), add jackfruit puree mix well and cook for another 5 minutes.
- Then add coconut milk mix well and cook for another 2 minutes turn off when it starts to boil.
- Heat ghee and roast cashew nut and coconut pieces add this to payasam.
Note:
- After adding coconut milk, don’t cook to long, I used ½ cup thick and ¼ cup thin coconut milk.
- If you feel your puree is very thick add ¼ cup hot water.
