Jackfruit Payasam

Ingredients:

• Jackfruit pieces – 2 cups (finely chopped)
• Jaggery – 1 ½ cups (melted and strained)
• Ghee – 2 tablespoons
• Coconut milk:
  • First extract – 1 cup
  • Second extract – 1 ½ cups
  • Third extract – 2 cups
• Cashew nuts – 10 pieces
• Raisins – 10 pieces
• Cardamom powder – ½ teaspoon
• Dry ginger powder – ¼ teaspoon (optional)

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Preparation Method:

Cooking the Jackfruit:

1. Cook the chopped jackfruit pieces in the third extract of coconut milk.
2. Mash it well and let it cool slightly, then grind it into a coarse paste.

Preparing the Jaggery Syrup:

1. Melt the jaggery in a little water and strain to remove impurities.
2. Boil the filtered jaggery syrup until it thickens slightly.

Making the Payasam:

1. Add the cooked jackfruit mixture to the jaggery syrup.
2. Stir well on low flame until it blends completely.
3. Pour in the second extract of coconut milk and let it cook for a few minutes.
4. Before turning off the heat, add the first extract of coconut milk and mix for just one minute.

Final Garnishing:

1. Fry the cashew nuts and raisins in ghee and add them to the payasam.
2. Sprinkle cardamom powder (and dry ginger powder if using) and mix well.