Easy method of preparing Jackfruit Payasam. I tried this out like preparing paasiparupu payasam but the only difference here is we add coconut milk to Jackfruit Payasam. This weekend I did for my guests to have, it tastes awesome. The delicious taste of Jackfruit with jaggery and the rich smell of roasted cashews raisins and coconut chunks adds the extra flavour to the payasam. Try it out and comment. This is the seasonal fruit now and will be easily available in markets.
De-seed Jackfruit cut into pieces and pressure cook for 2 whistles.
Once the pressure subsides cool down and grind.
Grind in a mixie jar without adding water to it.
Transfer to a bowl and keep aside
Make jaggery syrup with one cup jaggery and 1 glass water.
Roast cashew and raisins in 1 tbsp ghee and transfer to a plate.
In the same pan add coconut pieces and roast till golden brown.
Add strained jaggery syrup to a pan and boil.
Once jaggery syrup starts boiling add Jackfruit paste to it.
Mix well till Jackfruit paste combines well with the syrup.
Add thin coconut milk to the mixture now and allow it to boil. The milk should be very thin otherwise it gets curdled. Strain the coconut milk well otherwise the payasam mixture will be like added grated coconut like mine which is clearly visible in the payasam.
Mix well and allow it to boil.
Once started boiling add thick coconut milk.
Once you add thick coconut milk switch off the stove.