jackfruit payasam

Preparation Time : 40 minutes

Cooking Time : 30 minutes

Serving : 4 to 5 members

Description

Jackfruit Payasam . A delicacy that l was fed and pampered with as a kid , At home it’s known as chakka payasam . This payasam is decadently rich with the distinct sweetness and tang of the jackfruit . Best served with a family style feast . The highlight of this dish is contrast of the tart alone side the sweet which l assure will satisfy the cravings of the dessert devil in anyone . Have to mention about another connection i have with the mighty jackfruit . Any holiday that my kids have , the first thing we do is pack our bags and run to my moms place . One holiday i had to stay back with my hubby so sent my girl anisha to my moms place . My brother had put up a sale in ooty that holiday and my girl accompanied him along with his family . After 2 week got to see my girl in ooty and i was shocked as she was plump and chubby (you can say fat actually ) in just 2 weeks . All her cloths didn’t fit her and I kept asking my brother what did you feed her with . He was so happy about it and started calling her chakka finoli (no idea till date why that finoli behind the chakka ) as she bloated like a chakka (jackfruit) though she is skinny now (girl’s their dieting and stuff now a day’s) she is still addressed as chakka finoli as always.

Ingredients

Ingredients	Quantity
Ripened Jackfruit Pieces (deseeded and inner cores removed )	2 Cups
Thick Coconut extract(milk )	1 cup
Thin coconut extract( milk )	2 to 3 cups
Powdered Jaggery	1 and a 1/2 cups or to taste
Salt	a pinch
Ghee	25 grams
Cashewnuts	10
Raisins	5
Cinnamon	1 inch piece
Cloves	2
Coconut bits	1 tablespoon
Rice flour	1 heaped tablespoon full

Method

Pressure cook the jackfruit with 2 cups of water for 2 whistles .
Cool completely . Blend and add the thin coconut extract ,salt and powdered jaggery to the jackfruit solution and mix well. Bring to boil .
Dilute the thick coconut extract with the rice flour and pour it into the boiling jack fruit payasam stirring continuously in medium heat making sure no lumps are formed ,until the payasam thickens . Taste and adjust .In case the payasam is too thick , dilute it by adding a cup of water .
Heat ghee ,crackle cinnamon and cloves .
Top with cashew nuts and raisins .
Once the raisins expand and cashew nuts are brown add the coconut bits .
Remove from heat and pour over the payasam . Mix well and serve hot .