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Jackfruit Payasam
Prep time: 30 mins
Cook time 40-45 mins
Ingredients:
- 12 jackfruit ripe pieces or 2 cups jackfruit preserve
- 1/2 cup jaggery
- 1/4 cup water
- 3/4 cup thick coconut milk
- 3 tsp ghee
- 3 tsp cashew nuts broken
- 1 tbsp coconut bits
- A pinch cardamom powder
Instructions:
- Wash, de-seed, and cut ripened jackfruit into dices. Pressure cook jackfruit with water sufficient enough to cover for up to 2 whistles on medium flame.
- Once cooled, drain water and grind to a fine paste, set aside. If using the Jackfruit preserve, simply grind to a smooth paste.
- Heat 1 tsp ghee in a thick bottom skillet and add coconut bits and cashews, fry until golden, remove & set aside.
- In the same pan skillet add jaggery and water and heat till the jaggery is dissolved and boiling with bubbles.
- Add the jackfruit paste and mix well. Continue cooking to allow this mixture to thicken.
- Add remaining ghee, coconut milk and give a quick stir. Reduce the flame to lowest.
- As soon as we get the first boil, switch off the flame and add fried cashews, coconut bits and cardamom powder.
- Serve Jackfruit Payasam warm or cold with nuts and coconut bits.
