Jackfruit Payasam

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:

1. 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.
2. Once cooled, drain water and grind to a fine paste, set aside. If using the Jackfruit preserve, simply grind to a smooth paste.
3. Heat 1 tsp ghee in a thick bottom skillet and add coconut bits and cashews, fry until golden, remove & set aside.
4. In the same pan skillet add jaggery and water and heat till the jaggery is dissolved and boiling with bubbles.
5. Add the jackfruit paste and mix well. Continue cooking to allow this mixture to thicken.
6. Add remaining ghee, coconut milk and give a quick stir. Reduce the flame to lowest.
7. As soon as we get the first boil, switch off the flame and add fried cashews, coconut bits and cardamom powder.
8. Serve Jackfruit Payasam warm or cold with nuts and coconut bits.