This is one of my all time favourite payasam. I have made this many times but i forgot to take pictures of them, so couldn’t share it here. Finally i made this few weeks back and reserved it for sharing it during onam..
Palm Fruit Drink
Rice Sago Kheer
Check out Kerala Onam Sadya Recipes..
This payasam is so easy to make, many people make chakka varatti first and then use that to make this.. But i just made this using jack fruits. The key for getting the perfect taste is to cook the jack fruit with jaggery for quite a long time, till it gets jam like. This gives you the perfect taste.
Preparation Time : 10 mins
Cooking Time : 40 mins
Serves : 6 to 8
Jackfruit / Chakka – 4 cups chopped
Chana Dal / Kadalai Paruppu – 3/4 cup
Jaggery / Sarkarai- 2 cups grated
Thick Coconut Milk – 2 cups (Recipe here)
Water – 3 cups + more as needed
Cardamom Powder / Yelakai Podi – 1 tsp
Ghee – 1/4 cup
Cashews a handful
Coconut – 2 tblspn finely chopped
Kishmish / Sultanas a handful
Take jack fruit, chana dal and water in a pressure cooker. Cover and pressure cook for 4 whistle. Simmer for 10 mins. Switch off the heat and let the steam go all by itself. Open the cooker and mash it well.
Add in jaggery and keep cooking it and keep stiring till it get thick and dark.
Now add in coconut milk and mix well. Simmer it for 2 mins and turn off the heat. You can more water as needed
Now heat ghee in a pan and add in cashews and roast till golden. Add in coconut and roast till nicely toasted. Add in raisans and fry them..
Pour this into the payasam and mix well.
|Take chopped jack fruit in a pressure cooker|
|add in chana dal|
|cover with water|
|add in jaggery|
|keep cooking this till it gets thick|
|look how dark the colour has become|
|it will get even thicker like a jam|
|now add in coconut milk..if u need add more water|
|add in cardamom|
|mix well and take it off heat|
|heat ghee in a pan|
|Add in cashews|
|fry till golden|
|add in coconut and fry till it gets toasty|
|add in kishmish|
|fry for few more mins|
|now it is done|
|pour into the payasam|