Jackfruit Payasam

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 jackfruit.

Servings: 6-8
Cooking Time: 15-20 minutes

Ingredients

2 1/2 cups ripe jackfruit, finely chopped (or one 8-ounce can)
1 cup water
2 cups coconut milk
1 cup jaggery (gud)
1 tbsp ghee (clarified butter)
1 tbsp coconut, freshly grated or finely chopped

Preparation

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.

Cooking Tip

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.

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