Jackfruit – Coconut milk Payasam(pudding)
I got this recipe from my mother when I visited her this summer. This Payasam can be consumed either hot or cold. If you happen to make it on a really hot day, I would suggest you try this recipe cold. I am going to be giving you step by step instruction on making a cold Jackfruit/Coconut milk Payasam. Enjoy this Payasam for Dessert.
Jackfruit ( jam) – 3 to 4 large tablespoons
Coconut Milk – 1 can
Jaggery – 2 to 3 cups
cashews 1/4 cup
Coconut cut into small pieces 1/4 cup
Dry grapes – 1/4 cup
cardamom powder – 1/4 teaspoon
You can prepare the Jackfruit Jam in advance and use it while making the payasam, but if you have not prepared in advance then you could make them before you have the Payasam ready.
To make Jackfruit Jam, you have to take about 15 to 20 pieces of ripe Jackfruit pieces and cut them into small pieces after taking out the seed and any additional skin. Then add some oil/ghee in a pan to saute. Then add the cut Jackfruit and start cooking them until soft, by adding some water. Then add 2 to 3 cups of Jaggery(Brown sugar) until all content is mussy and blend into Jam. Add some cardamom powder, set aside to cool. Once cool, you could have it stored in an airtight container and refrigerated.
Take 3 to 4 large tablespoons of Jackfruit Jam and add into a blender and blend it well so there are no chunks. Grind until the contents are smooth. Add some water to the paste and then pour the contents into a container you are going to make the payasam in.
If you like to make fresh coconut milk, you could do so or if you want to skip the process, you could have canned coconut milk added to this payasam. Depending on how many people you are making this pudding for you could use more than one canned coconut milk. In this recipe, I am taking only one canned coconut milk. This is will come for about 2 to 3 people.
When you add one canned coconut milk, it will be very thick. So plan on adding some water so you could dilute, to the consistency you require. Do mix well without heating the contents.
If you plan on making this dish hot then this is the time before you add the coconut milk to start heating the mixture and not allow to boil the content after you add the coconut milk. Having it hot or cold, gives it a very different flavor.
These fresh coconut pieces are for garnishing the pudding. Make sure to cut the coconut
into small pieces and saute them in a pan.
Take a small pan, add some oil/ghee into the pan and once it warmed up add cashew, dry grapes and saute them until golden brown, then add the cut pieces of coconut and saute them for some time.
Then add the above garnish and 1/4 teaspoon cardamom powder to our Jackfruit/Coconut milk Payasam(Pudding) and enjoy them cold, by keeping it in the refrigerator for some time.