Chakka Payasam

  

Ingredients

jack fruit ripe pieces  12-14

jaggery  1/2 cup

water  1/4 cup

thick coconut milk 3/4 cup

ghee 3 tsp 

cashew nuts chopped 3 tsp

coconut pieces 1 tbsp

cardamom pdr 1/4 tsp 

 

Preparations Pressure cook jackfruit with immersing level water (keep it less say 2 tablespoon) up to 2 whistles in medium flame or until soft. Cool it down, drain water then grind to a fine paste, set aside. Heat ghee in a pan and add coconut bits and cashews, fry till golden brown, set aside. Mix jaggery with ¼ cup water and break the lumps formed, strain(to remove impurities)and heat it up for 5mins until it bubbles(syrup consistency need not be checked). Add the jackfruit paste and mix until is evenly coated with jaggery. Let it become little thick, add remaining ghee then add coconut milk and give a quick stir. Don't let it boil for long after coconut milk is added as it will start to separate. So when it is about to boil switch if off and then add fried cashews, coconut bits, cardamom powder and give a stir.

Garnish with some fried nuts and coconut, serve chakka pradhaman warm/ cold. It is another Onam specialty.

 

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