Jack fruit payasam is one of the most delicious and flavourful payasam I have ever had. With Jackfruit, jaggery, and coconut milk as the main ingredients, the payasam has few ingredients. You can add fine semolina, Bengal gram, or Sabudana with jackfruit. Jackfruit is called Halasina Hannu in Kannada.
Ingredients
12 jackfruit segments / Halasina hannina SoLe / Ponsa gharo
1/4 cup sabbakki / tapioca pearls/ sabudana
1 tbsp ghee
6-8 cashew nuts
10-12 raisins
1 tsp cardamom / elaichi powder
1/2 cup thin coconut milk
1 cup thick coconut milk
1/2 cup jaggery
2 cups water
Procedure
Deseed the jackfruit segments and cut them into medium pieces
Wash the sabudana and pressure cook it with one cup of water, in the cooker for one or two whistles.
Heat ghee in a thick-bottomed pan on medium-low heat and fry the nuts. Once the cashews turn golden brown and raisins puffs up, transfer them to a plate.
In the same pan add the cut jackfruit segments, stir them, till they are cooked.
Grind around 1 cup fresh coconut and extract thick coconut milk, keep it aside.
Grind the coconut residue again and extract the thin coconut milk.
Put cooked sabudana and jackfruit segments in a vessel, add jaggery, thin coconut milk, and cook till jaggery melts.
Now add the thick coconut milk, give a quick boil and turn off the flame.
Garnish with roasted nuts and elaichi powder.
Enjoy hot garayi/payasam .
Comentários