This jackfruit payasam recipe is a flavourful payasam from the Kerala cuisine. It is traditionally prepared from chakka varattiyathu is (made by cooking finely chopped pieces of the edible part of jackfruit with ghee and jaggery). It is stored in a traditional vessel called ‘Uruli ‘and used whenever required. To make the chakka pradhaman recipe, this chakka varattiyathu is mixed with water, extra jaggery and boiled at high temperature (Source : wiki). But I have shared a simple method made with fresh jackfruit pieces. This is the second time I am preparing this dessert, the first time when I tried, I was suddenly engaged with some important work, so not able to click the final pic. So the colour of the final pic may vary a little. Ok, let’s jump into the preparation and have a look at my YouTube video too…..
This jackfruit payasam recipe is a flavourful payasam from the Kerala cuisine. Chakka pradhaman recipe is traditionally prepared from chakka varattiyathu is (made by cooking finely chopped pieces of the edible part of jackfruit with ghee and jaggery).
- 10 Jackfruit
- 1/8 Cup Water (To cook Jackfruit)
- 1/2 Cup Jaggery
- 1/4 Cup Water (To dissolve Jaggery)
- 1 Cup Coconut Milk
- 3 tsp Ghee
- 10 Cashew Nut
- 1 tbsp Coconut Bits
- 4 Cardamon
Chop coconut into small pieces. Then measure and keep all the ingredients by side.
Remove the seeds, chop jackfruit roughly and add 1/8 cup of water. Pressure cook it for 3 whistles.
Once it cools down, grind it to a smooth paste without adding water. In a pan, add jaggery.
Pour 1/4 cup water and heat in medium flame, till the jaggery completely dissolves. When bubbles appear, switch off the flame (no string consistency is required). Strain it to remove impurities.
Add the grounded jack fruit to a pan. Then pour the filtered jaggery and mix well.
Add 1 tsp of ghee and thick coconut milk.
Pour 2 tsp of ghee, fry coconut bits, cashews, cardamom till golden colour.
After adding coconut milk, just boil for 2 minutes in low flame. Don't boil furthermore, else there is a chance of curdling. Add the fried cashews, coconut bits and cardamom to the payasam. Mix well and switch off flame.
Try this Jackfruit payasam recipe for Vishu.
1. Use fresh jackfruit for a flavourful and tasty chakka pradhaman recipe.
2. The colour of the payasam depends on the jackfruit and jaggery used. I used ‘Paagu vellam’, so got dark coloured payasam.
3. Another version: Jackfruit can be chopped finely and sauteed in ghee, then other steps are same.
4. Adjust jaggery depending on the sweetness of the jackfruit used.
5. Always filter the jaggery to remove impurities.
6. Ready made coconut milk can also be used for quick preparation.
7. Don’t boil for a long time, after adding coconut milk, else there is a chance of curdling.
8. Don’t skip to add coconut bits which gives nice crunchy taste to the jackfruit payasam recipe.
9. A pinch of dry ginger powder and roasted jeera powder can be added, but its optional.