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chakka payasam
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Jackfruit payasam recipe

Kerala style jackfruit payasam with coconut milk and jaggery
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Sweet, Traditional sweet
Cuisine: Indian
Keyword: Festival recipes, sweets
Servings: 3
Author: Jeyashri suresh

Ingredients

  • 10-15 ripe jackfruit
  • ½ cup powdered jaggery
  • ½ cup thick coconut milk
  • 1 tbsp coconut bits
  • Few cashew nuts
  • 1 cup water to cook the jackfruit
  • 4 tsp ghee

Instructions

  • In a pan add ghee and roast the coconut bits and cashew nuts separately and keep it aside.
  • Take out the seeds from jackfruit and saute this in the same pan for 2 minutes.
  • Take it out and and add 1 cup of water to this. Pressure cook for 2-3 whisltes.
  • Cool and grind this into a puree.
  • Add this puree to the pan and cook for 2 minutes.
  • Now add the powdered jaggery.
  • I used organic jaggery and so I added it directly. You can boil the jaggery in ¼ cup of water and filter the impurities and add the jaggery water too.
  • Mix well till the jaggery incorporates well.
  • At this stage if needed add ¼ cup of water to adjust the consistency.
  • Now add the thick coconut milk.
  • I used store bought coconut milk.
  • Mix well and cook for a minute.
  • Switch off the flame and the roasted coconut and cashew nut
  • Jackfruit payasam is ready.

Notes

1. If you want cardamom powder, you can add ¼ tsp of it. I personally want the jackfruit flavor to be dominant, so didn’t add it.
2. Coconut milk can be replaced with normal milk, but I recommend the addition of coconut milk.
3. If the consistency is too thick just add 1/2 cup of water after the addition of coconut milk.
4. Adjust the level of jaggery according to the sweetness of the jackfruit.
5. Jackfruit payasam | chakka payasam can be served chill or hot.