JACKFRUIT PAYASAM RECIPE - Jaggery Recipies

JACKFRUIT PAYASAM RECIPE

INGREDIENTS

Jackfruit(pala sulai) – 6

Jaggery – 3/4 cup

Coconut milk, thick – 1 cup

Ghee – 4 tsp

Cashew nuts – 5

Raisins – 10

Coconut, chopped – 2 tbsp

Cardamom – 1, powdered

Dry ginger powder – A pinch

Cumin seeds, roasted & powdered – a pinch

METHOD

Slice some coconut and chop it finely. Keep aside. Slit and open the jack fruit. Take out the seed and a thin skin over it. Finely chop the fruit.

In a pan, heat 2 tsp of ghee, roast cashew nuts until golden. Keep aside, fry raisins in the same ghee until it bloats, set aside. Fry coconut bits until golden.

In the same pan, add remaining ghee and sautee the chopped jackfruit until soft in medium or low flame. Say for 2 mins.

Transfer to a heavy bottomed vessel and add 1 & 1/4 cup water. Cook in low flame or medium flame until soft.

In another pan, boil little water just to immerse jaggery. Heat until the jaggery melts. Filter it in the cooked jackfruit.

Add thick coconut milk and boil for 2-3 minutes in low flame. Add dry ginger powder, cardamom powder and roasted cumin seeds powder. Mix well.

Once thick, lastly add the ghee roasted nuts, raisins and coconut bits. Mix well.

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