Chakka Payasam (Jackfruit Kheer)


Ripe jackfruit pieces (varikka chakka)                       20  nos.

Jaggery                                  500 gms

Cardamom powder           1/2 teaspoon

cumin powder                     1 teaspoon

dry ginger                             1 small piece (crushed)

Ghee                                       2 tablespoon

Coconut pieces                        1/2 cup

Cashew nuts             1/4 cup

Coconut milk            (thick)

or milk                                     1 cup


Pressure cook jackfruit pieces along with 2 cups of water.  Allow 1 whistle to blow.  Allow it to cool and then grind to a fine paste.  Crush jaggery and add it to the jackfruit paste.  Add cardamom powder, cumin powder and crushed dry ginger.  Bring to boil, then simmer for 7 minutes.  Stir in between.  Add coconut milk, stir continuously and bring to boil.  Remove from fire.

Heat ghee.  Fry coconut pieces and cashew nuts until golden brown.  Add it to payasam.


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