I enjoy having payasam but only on rare occasions do I really go to make it. The only reason being that it is time consuming. :) Just love to have the payasam made by mom and amma. Today I tried my mom's special Chakka Pradaman recipe.
Just love having ripe jack fruits but this time they were ripe only after the rains started so it was better not to have them without cooking. The aroma of the payasam wafted all around the house and everyone kept peeping in to the kitchen to see if the pradaman was done. It tasted divine and I was so happy getting all the compliments. ;)
Just love having ripe jack fruits but this time they were ripe only after the rains started so it was better not to have them without cooking. The aroma of the payasam wafted all around the house and everyone kept peeping in to the kitchen to see if the pradaman was done. It tasted divine and I was so happy getting all the compliments. ;)
INGREDIENTS
Jackfruit (Hard variety / Varikka Chakka) - 800g+ 2 cups
Jaggery - 1 kg
Grated Coconut - from 2 big coconuts
First milk - 1 1/4 cup
Second Milk - 5 1/2 cup
Water - 1 cup + 1/4 cup + 4 cups
Cardamom Powder - 3 big pods
Cashew - 25g
Kismis - 25g
Ghee - 1 1/2 tbsp
Salt - a pinch
METHOD
Clean and chop jackfruit into small pieces. Reserve 2 cups
Melt jaggery in a stew pan / deep pan by adding 1 cup water. Keep stirring in between till it melts completely on medium flame.
In the mean time extract the coconut milk. To extract the first milk add 1/4 cup warm water. Pulse it in a mixer and then extract milk using your hand or a spoon (pressing it in a hand sieve).
Add 4 cups of warm water again and pulse it to extract the second milk.
Filter the jaggery to remove any impurities. Pour it into a wide mouthed non stick deep pan.
Cook the jack fruit in the jaggery on medium to low flame.
Once the jack fruit is cooked cool it and grind it into fine paste. Transfer it to the same wide mouthed pan.
Using a balloon whisk stir the mixture to remove any fiber.
Continue to cook the ground paste.
Add the second milk and let cook on low flame for 10 minutes.
Add the reserved jack fruit pieces. Let cook on medium flame till it is soft and cooked.
In a small pan heat the ghee. Roast the cashews till golden. Transfer it to a plate and then roast the kismis. Reserve the ghee.
When the jack fruit is cooked add the first milk.
Tip in the cardamom powder, cashew, kismis, ghee and salt.
Tips:
To powder cardamom add 1/2 tsp sugar along with the 3 pods to the dry jar mixer and pulse it. Remove husk.
Jaggery means sugarcane molasses. I used the dark brown ones. You can also use the light coloured ones or a mixture of dark and light 1:1.
Payasam tastes good even if it is served cold. So you can enjoy it even the next day if refrigerated.
Jaggery - 1 kg
Grated Coconut - from 2 big coconuts
First milk - 1 1/4 cup
Second Milk - 5 1/2 cup
Water - 1 cup + 1/4 cup + 4 cups
Cardamom Powder - 3 big pods
Cashew - 25g
Kismis - 25g
Ghee - 1 1/2 tbsp
Salt - a pinch
METHOD
Clean and chop jackfruit into small pieces. Reserve 2 cups
Melt jaggery in a stew pan / deep pan by adding 1 cup water. Keep stirring in between till it melts completely on medium flame.
In the mean time extract the coconut milk. To extract the first milk add 1/4 cup warm water. Pulse it in a mixer and then extract milk using your hand or a spoon (pressing it in a hand sieve).
Add 4 cups of warm water again and pulse it to extract the second milk.
Filter the jaggery to remove any impurities. Pour it into a wide mouthed non stick deep pan.
Cook the jack fruit in the jaggery on medium to low flame.
Once the jack fruit is cooked cool it and grind it into fine paste. Transfer it to the same wide mouthed pan.
Using a balloon whisk stir the mixture to remove any fiber.
Continue to cook the ground paste.
Add the second milk and let cook on low flame for 10 minutes.
Add the reserved jack fruit pieces. Let cook on medium flame till it is soft and cooked.
In a small pan heat the ghee. Roast the cashews till golden. Transfer it to a plate and then roast the kismis. Reserve the ghee.
When the jack fruit is cooked add the first milk.
Tip in the cardamom powder, cashew, kismis, ghee and salt.
Tips:
To powder cardamom add 1/2 tsp sugar along with the 3 pods to the dry jar mixer and pulse it. Remove husk.
Jaggery means sugarcane molasses. I used the dark brown ones. You can also use the light coloured ones or a mixture of dark and light 1:1.
Payasam tastes good even if it is served cold. So you can enjoy it even the next day if refrigerated.
