Jackfruit | palapazham is loved by many people. We don’t get the Indian variety of the sweetest jackfruit in Singapore | Hongkong. The Malaysian variety | Vietnam one tastes good but nothing can beat out Indian jackfruit. We usually eat jackfruit as it is, but amma makes payasam if we have excess jackfruit at home. I have posted chakka varati recipe also in my blog. It is basically a jackfruit preserve, which we can make and store for a year. When I found fresh ripe jackfruit in the market I thought I will make the jackfruit kheer | payasam. This is a very simple Kerala-style payasam made using jackfruit, jaggery, and coconut milk. If you omit ghee in this recipe, this is a vegan payasam recipe. Also check out our other kerala style payasam recipes, Parippu pradaman, ada pradaman, Kerala paal payasam, kadalaparuppu payasam Check out the jackfruit seed cutlet recipe using the seeds of jackfruit.
In a pan add ghee and roast the coconut bits and cashew nuts separately and keep it aside.
Take out the seeds from jackfruit and saute this in the same pan for 2 minutes.
Take it out and and add 1 cup of water to this. Pressure cook for 2-3 whisltes.
Cool and grind this into a puree.Add this puree to the pan and cook for 2 minutes.
Now add the powdered jaggery.I used organic jaggery and so I added it directly. You can boil the jaggery in ¼ cup of water and filter the impurities and add the jaggery water too.Mix well till the jaggery incorporates well.At this stage if needed add ¼ cup of water to adjust the consistency.
Now add the thick coconut milk.I used store bought coconut milk.Mix well and cook for a minute.
Switch off the flame and the roasted coconut and cashew nuts.Jackfruit payasam is ready.
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