This payasam is a delicacy of Kerala which is very delicious and flavourful. It is traditionally prepared with jack fruit preserve, jaggery and coconut milk. Jack fruit preserve is made with ripe jack fruit, jaggery, ghee and spices and cooked to a halwa like consistency. However, in this recipe I have used fresh jack fruit instead of the preserve since the fresh fruits are available during the season.
Ingredients
1. Ripe jack fruit puree – 1 cup (250 ml)
2. Jaggery – 200 gm
3. Ghee – 3 Tbsp
4. Thin Coconut milk – 3 cups
5. Thick Coconut milk – 1 cup
6. Cardamom powder – 1tsp
7. Dry ginger powder – ½ tsp
8. For garnishing - Ghee – 1 Tbsp, cashew nut, raisins
Preparation
1. To make the jack fruit puree, de-seed the jack fruit and chop it and then blend to coarse paste. Keep aside.
2. In a pan add jaggery with ½ cup of water and boil till it melts. Strain and keep aside.
3. Heat 2 Tbsp ghee and add the jack fruit puree and sauté for 2 minutes. Add the jaggery syrup and keep stirring and cook well till it thickens.
4. Add 3 cups of thin coconut milk and stir well. Cook till it thickens.
5. Add 1 cup of thick coconut milk. Mix cardamom powder, dry ginger powder and 1 Tbsp ghee. Stir well. Before it starts boiling remove from fire.
6. Garnish with fried cashew nuts and raisins.
Tips
1. Adjust the quantity of jaggery according to the sweetness of the fruit.
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