Jackfruit payasam recipe | Palapazham payasam

Jack fruit payasam is one of the most delicious and flavorful payasam one can have ever have. With Jackfruit, jaggery and coconut milk as main ingredients, this is one of the richest payasam recipes I have made.

Actually last year, for Onam I posted Palada payasam. This year too, wanted to post some recipe for Onam. I wanted to try it out a recipe that is authentic, Kerala way – the chakka pradhaman.

But then ended up in making this one which I saw from Samayal Samayal show by Venkatesh bhat. I liked the way he made this payasam, though I am not sure that’s how it is made authentically in Kerala, but it was simple and impressive.

I added ingredients like sukku/ Sonth/ Dry ginger and roasted cumin seeds powder in this payasam, which I have never tried adding in a payasam.

When I was making, I was not sure about the end result, but when I tasted after finishing, I was so happy that I tried this Jackfruit payasam.

Vj too loved this one. After making Mango payasam, this is the second fruity Payasam that I am trying, but mango payasam was more like paal payasam with mango in it.

This one is purely made with Jackfruit as main ingredient. Though I have seen authentic pradhaman recipes use thin coconut milk and thick coconut milk, this short cut method I have used only thick coconut milk.

I have used readymade coconut milk, as I knew Jackfruit flavour will be dominating in this payasam.

Wishing you all a Happy Onam who ever celebrating!

It has been a while I posted recipe, took a short break after all those festival recipes and was bit concentrating on my first cooking demo in front of few reader friends here in Singapore.

The demo went very well and had a great experience. I posted couple of photos in Instagram, have a look!

Print Pin

5 from 2 votes

Jackfruit Payasam Recipe

Jackfruit payasam is one of the most delicious and flavorful payasam one can have ever have. With Jackfruit, jaggery and coconut milk as main ingredients, this is one of the richest payasam recipes I have made.

Course Dessert, Sweets

Cuisine Indian

Prep Time 15 minutes

Cook Time 30 minutes

Servings 3 people

1x2x3x

Cup measurements

Ingredients

• 6 Jackfruit pala sulai
• ¾ cup Jaggery
• 1 cup Coconut milk thick
• 4 teaspoon Ghee
• 5 Cashew nuts
• 10 Raisins
• 2 tablespoon Coconut chopped
• 1 Cardamom powdered
• 1 Pinch Dry ginger powder
• 1 pinch Cumin seeds roasted & powdered

Cook ModePrevent your screen from going dark

Instructions

• Slice some coconut and chop it finely. Keep aside.
• Slit and open the jack fruit. Take out the seed and a thin skin over it. Finely chop the fruit.
• In a pan, heat 2 teaspoon of ghee, roast cashew nuts until golden.
• Keep aside, fry raisins in the same ghee until it bloats, set aside. Fry coconut bits until golden.
• In the same pan, add remaining ghee and sautee the chopped jackfruit until soft in medium or low flame. Say for 2 mins.
• Transfer to a heavy bottomed vessel and add 1 & ¼ cup water. Cook in low flame or medium flame until soft.
• In another pan, boil little water just to immerse jaggery. Heat until the jaggery melts. Filter it in the cooked jackfruit.
• Add more water if needed and simmer for 5 minutes. Let it boil well and get thick.
• Add thick coconut milk and boil for 2-3 minutes in low flame.
• Add dry ginger powder, cardamom powder and roasted cumin seeds powder. Mix well.
• Once thick, lastly add the ghee roasted nuts, raisins and coconut bits. Mix well.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

Stepwise photos

1. Slice some coconut and chop it finely. Keep aside. Slit and open the jack fruit. Take out the seed and a thin skin over it. Finely chop the fruit.

2. In a pan, heat 2 teaspoon of ghee, roast cashew nuts until golden. Keep aside, fry raisins in the same ghee until it bloats, set aside. Fry coconut bits until golden.

3. In the same pan, add remaining ghee and sautee the chopped jackfruit until soft in medium or low flame. Say for 2 mins.

4. Transfer to a heavy bottomed vessel and add 1 & ¼ cup water. Cook in low flame or medium flame until soft.

5. In another pan, boil little water just to immerse jaggery. Heat until the jaggery melts. Filter it in the cooked jackfruit.

6. Add more water if needed and simmer for 5 minutes. Let it boil well and get thick.

7. Add thick coconut milk and boil for 2-3 minutes in low flame. Add dry ginger powder, cardamom powder and roasted cumin seeds powder. Mix well.

8. Once thick, lastly add the ghee roasted nuts, raisins and coconut bits. Mix well.

Serve warm or chilled, tastes great either way.