பலாப்பழம் பாயாசம் | Jackfruit payasam recipe in Tamil | chakka payasam | palapazham payasam

பலாப்பழம் பாயாசம் | Jackfruit payasam recipe in Tamil | chakka payasam | palapazham payasam

Very delicious payasam/ kheer recipe made with ripe Jackfruit. We made this recipe using Panruti Jackfruit and it came out very well. you can serve this payasam hot, warm or chilled.Amongst the payasams made with fruits, jackfruit payasam is one variety. This jackfruit payasam recipe is from the Kerala cuisine. Its called as chakka payasam or chakka pradhaman in malayalam and palapazham payasam in tamil. The payasam has the aroma and taste of jackfruit coupled with the flavors of coconut milk and jaggery. Ripe jackfruit are in season and you can easily make this recipe with ripe sweet jackfruit.In the chakka payasam recipe, I have used homemade coconut milk, though even packaged coconut milk can be used.

Thick and thin coconut milk is used to make this recipe. The consistency of the payasam can vary from medium to thick by adding more or less water while making jaggery syrup. If making a thick payasam, then add less jaggery and vice versa. The amount of jaggery to add can also vary depending on the sweetness of the jackfruit. For this recipe, please use sweet tasting jackfruit and not the ones which are less sweet or semi-ripe one. use only a ripen fruit. Roasting the jackfruit pieces in ghee gives nice aroma and taste to the payasam. Adding cardamom powder and dry ginger gives nice aroma too. Adding javarisi or sago is up to you.

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Prep Time 20

Cook Time 20

Course Dessert

Cuisine Indian

Servings 4 People

Ingredients

jackfruit 500g Ripe and sweet
jaggery 250g powdered
4 tsp ghee
1/2 shell coconut for coconut milk
cashews and raisins 1/4 tsp
cardamom powder 1/4 tsp
dry ginger powder 1/4 tsp
Javarisi/ sago 2-3 tsp

Instructions

For making jackfruit payasam use a ripen and sweet jackfruit to get a nice taste. Grate or scrap coconut 1/2 shell for extracting coconut milk, reserve 2 tsp of small coconut pieces for garnishing after roasting in ghee. Dry roast cashews and raisins in ghee and keep aside. Deseed jackfruit and use only the flesh part.
Let us soak sago for few mins and start cooking the sago/ javarisi with water. Cook till the pearls are transparent. Meanwhile make jaggery syrup to strain the impurities. While adding water to make jaggery syrup add less water otherwise the payasam will become runnier. Once the jaggery dissolves strain and keep aside.
Extract coconut milk using mixie jar. Add 1 glass of water and grind and extract milk. We need a thick and thin coconut milk. So the first batch do not add more water, make a thick coconut milk strain and keep aside. In the same jar add water and grid again the coconuts strain for milk add water if required. This is thin coconut milk. Keep aside the first and second coconut milk.
Now lets start making the payasam. In a pan add ghee add the chopped jackfruit and saute well. I have not grind the jackfruit in mixie it just changes the taste. Instead I have chopped the jackfruit and sauting in ghee this gives nice taste and flavor. After sauting for 2-3 mins in low flame add little water to cook.
Wait till the jackfruit become mushy and cooked. Now at this time add the prepared syrup and mix well let it boil well. After it comes to boil add the thin milk, that is second batch of coconut milk and wait till it boils well.
Later add the thick coconut milk/ first batch of coconut milk and keep in low flame. After adding the thick coconut milk do not boil it gets curdles, keep an eye on. Immediately add 1/4 tsp cardamom powder, 1/4 tsp dry ginger powder. Do not skip adding cardamom powder and dry ginger powder it gives nice taste and flavor. Add the roasted coconuts, cashews and raisins mix well and turn off immediately. Do not boil furthermore.
Jackfruit payasam, chakka pradhaman is ready. This kheer can be served hot, warm or chilled. It tastes delicious. A recipe from kerala cuisine and it is served during Onam festival and during making Onam Sadya.