Chakka Payasam/Jackfruit Pudding
- luvlittlehearts
- Mar 22, 2016
- 1 min read
Ingredients
Fresh jackfruit pieces-20 or Canned jack fruit -2 tins
Powdered jaggery ( Sharkkara) - 1/2 cups - 2 cups (use it according to your sweet preference)
Thin coconut milk - 1 1 /2 cups
Thick coconut milk -1 cup
Cashew nuts - 6-7 Nos
Raisins ( Unakka Mundhiri ) – 6 to 7 Nos
Chukku podi ( Dried ginger powder ) - 2 pinch
Cardamom powder ( Elakka Podi ) - 1/2 tsp
Thin coconut pieces - 3 tbsp
Ghee - 1 1/2 tbsp
Method: Heat ghee in a pan and fry cashew nuts, raisins, and coconut slices till they become light brown in color and keep it aside. Chop the jack fruit to small pieces and then cook it by adding around 1 1/2 cups of water for about 20-25 minutes or till they become soft. Meanwhile make jaggery syrup by adding 1/4-1/2 cup of water to powdered jaggery and keep it in low flame till the jaggery is fully melted and then strain it using a tea strainer. This will help in removing any impurities present in jaggery. When the jackfruit is cooked, slightly mash it using a wooden spoon, and then add the jaggery syrup and keep it in a medium low till it thickens and do stir in between. When almost all water is evaporated, add thin coconut milk and allow it to boil and when it reaches your desired consistency, add thick coconut milk and mix it nicely and remove from the flame after 5 minutes. Finally add dried ginger powder, cardamom powder, fried cashew nuts, raisins, coconut pieces and a small pinch of salt.
Happy Cooking!
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