By Devi Poojari
April 11, 2024
Made with ripened jackfruit and coconut milk, the jackfruit payasam or chakka pradhaman is a summer specialty that is also part of the Sadhya feast eaten during the Vishu festival. Enjoy this sugar-free dessert that offers a great number of textures while still warm.
½ jackfruit, cubed ½ cup jaggery ¼ cup water ¾ cup coconut milk 1 teaspoon cardamom powder 1 tablespoon chopped coconut 3 teaspoons ghee 6-7 cashews, broken
Pressure cook the jackfruit pieces with 2 tablespoons of water, for two whistles over a medium-heat.
Cool slightly before grinding into a smooth paste and setting aside, while you fry the cashews and coconut in ghee until brown.
Combine the jaggery and water in a saucepan and melt to make a syrup-like mixture that is bubbling.
Pour in the ground jackfruit pulp into the syrup and mix well to combine.
Cook the mixture for 2-3 minutes and add in the remaining ingredients to allow it to warm through but not simmer.
Make sure that once all the ingredients have integrated, to remove off the heat and cool slightly before serving warm.