Jackfruit payasam
Jackfruit payasam - Also called as chakka Pradhaman, I have made this in Kerala style. It is very tasty as it contains the flavour of jackfruit and coconut milk.
Ingredients
Jackfruit - deseeded and cut - 3 cups
Coconut milk - 2 cup
Jaggery - powdered - 1 cup
Cardamom powder - 1 tsp
Dry ginger powder - 1/2 cup
Cashew nuts - 10 to 15
Rasins - 10
Ghee - 1 tbsp
Method
First pressure cook the jackfruit with about 1 cup of water for 2 to 3 whistle. The jackfruit should be soft and mushy. If it is not soft, cook it again for 1 more whistle. Once the pressure is gone, mash the jackfruit using a potato masher. You can even blend it a little.
In a kadai take the powdered jaggery and heat it. When it melts and becomes a little thick add the mashed jackfruit.
Saute it till the raw smell of jackfruit goes. You can add little water if you want. Add the cardamom and dry ginger powder.
When the mix is thickened, add the coconut milk and mix well. Also add water as this payasam thickens when cooled. Cook for a minute and remove from heat.
It should not be cooked for long after coconut milk is added.
In another small kadai, dry roast the cashews and keep it aside. Roast the rasins in ghee. Add both of these to the payasam.
Making coconut milk
Take grated coconut and grind it in a blender with very less water. Strain it using a muslin cloth. Keep it aside. This is the first milk.
Put the coconut residue again into the blender and grind it again with less water. Drain this and this is the 2nd milk.
You can repeat it to get the 3rd milk.
*I don't seperate the first,second and third milk. The thing is the first milk is thick and it should not be boiled. The 2nd and 3rd can be heated in very low flame. I heat the mix milk in low flame for one minute.
Ingredients
Jackfruit - deseeded and cut - 3 cups
Coconut milk - 2 cup
Jaggery - powdered - 1 cup
Cardamom powder - 1 tsp
Dry ginger powder - 1/2 cup
Cashew nuts - 10 to 15
Rasins - 10
Ghee - 1 tbsp
Method
First pressure cook the jackfruit with about 1 cup of water for 2 to 3 whistle. The jackfruit should be soft and mushy. If it is not soft, cook it again for 1 more whistle. Once the pressure is gone, mash the jackfruit using a potato masher. You can even blend it a little.
In a kadai take the powdered jaggery and heat it. When it melts and becomes a little thick add the mashed jackfruit.
Saute it till the raw smell of jackfruit goes. You can add little water if you want. Add the cardamom and dry ginger powder.
When the mix is thickened, add the coconut milk and mix well. Also add water as this payasam thickens when cooled. Cook for a minute and remove from heat.
It should not be cooked for long after coconut milk is added.
In another small kadai, dry roast the cashews and keep it aside. Roast the rasins in ghee. Add both of these to the payasam.
Making coconut milk
Take grated coconut and grind it in a blender with very less water. Strain it using a muslin cloth. Keep it aside. This is the first milk.
Put the coconut residue again into the blender and grind it again with less water. Drain this and this is the 2nd milk.
You can repeat it to get the 3rd milk.
*I don't seperate the first,second and third milk. The thing is the first milk is thick and it should not be boiled. The 2nd and 3rd can be heated in very low flame. I heat the mix milk in low flame for one minute.
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