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Jackfruit Payasam | Jackfruit Kheer

a traditional/popular dish from Kerala made using jackfruit, coconut milk and jaggery. 
Servings 2

Ingredients

  • 8 to 10 segments of ripe jackfruit (paka hua kathal)
  • 2 tbsp clarified butter (ghee)
  • 3/4 cup of jaggery, broken into small pieces (gud)
  • 1 cup thick coconut milk (first extract) (nariyal ka doodh)
  • 1 cup thin coconut milk (2nd extract) (nariyal ka doodh)
  • 2 tbsp of grated coconut. (nariyal)
  • 1 tsp cardamom powder (elaichi powder)
  • 8 to 10  cashewnuts (kaju)
  • 7 to 8 almonds (badaam)
  • 10 to 12 raisins (kishmish)
  • A few strands of saffron for garnishing (kesar)

Instructions

  • Deseed the jackfruit segments.
  • In a cooker container, place the jackfruit alongwith half a cup of water.
  • Pour enough water in the pressure cooker.
  • Place the cooker container in the cooker and cook  for 3 to 4 whistles.
  • After it cools down, blend jackfruit to a smooth paste. Keep this aside.
  • Heat a pan. Add ghee.
  • When the ghee starts melting, add cashew nuts.
  • Saute it for few seconds.
  • Add the almonds and saute.
  • When the cashew starts changing colour, add raisins and saute for few seconds.
  • Remove the roasted dry fruits and keep aside.
  • To the same pan, add 1 cup of thin coconut milk.
  • Add jaggery  and grated coconut.
  • Keep stirring till the jaggery dissolves.
  • After the jaggery has dissolved, add jackfruit paste.
  • Keep stirring till the jackfruit paste blends well with the coconut milk.
  • Add cardamom powder.
  • Now, stir in the thick coconut milk and cook for 2 to 3 minutes.
  • Add the roasted dry fruits.Jackfruit payasam is ready to be served.
  • While serving the payasam, garnish with few strands of saffron.