Jackfruit Payasam or Chakka Prathamam, is a pudding made with jackfruit
and coconut milk. This pudding is very popular in Kerala, India, and is
made on festive occasions like Onam.
I don't much care for jackfruit, but in this pudding, I think it tastes
divine! Try it.
If you can't find fresh jackfruit, you can use canned
Cooking Time: 15-20
- 2 1/2 cups ripe jackfruit, finely chopped (or one
- 1 cup water
- 2 cups coconut milk
- 1 cup jaggery (gud)
- 1 tbsp ghee (clarified butter)
- 1 tbsp coconut, freshly grated or finely chopped
- In a small pan, add the ghee and saute the grated
coconut until lightly browned and aromatic, and set aside.
- Cook the chopped jackfruit along with 1 cup of water
in a pressure
cooker for 1 whistle or 5-6 minues. Or cook separately.
When cool, in a blender, blend the jackfruit until smooth and set aside.
- In a deep saucepan, melt the jaggery in 1/4 cup
water; remove any scum.
- Add the jackfruit pulp, and stir on medium heat until
the jackfruit payasam thickens a bit (about 6-8 minutes).
- Stir in the coconut milk and cook for a couple more
minutes. Remove from heat.
- Garnish the jackfruit payasam with grated coconut,
and serve warm or chilled.
Coat your palms with oil when handling jackfruit as it can be sticky
and can stain.
You can add chopped nuts if you like; I like it plain.
Kheer (Rice Pudding)
Sweets and Desserts
One-Dish Meals: Indian Vegetarian/Vegan Recipes
(ebook for Kindle)
About | Contact
Stay in the loop!
Sign up for free ezine and get your FREE 1-week Menu Plan!