Jackfruit Payasam / Pala Palam Payasam

Jackfruit Payasam / Pala Palam Payasam

Ingredients

Canned jack fruit                  2 tins

Jaggery                               1 1/2 cups (use it according to your sweet preference)

Low fat Coconut milk tin       1 ½ tin 

Dry ginger powder(Chukku)  1 tsp.

Coconut pieces                     ¼ cup

Fresh Cardamom   powder     1 tsp.

Ghee                                  2 tbsp.

Method

• Cut the jack fruit into small pieces. Shallow fry the pieces into 1 teaspoon of ghee.
• Cook it with thin coconut milk(Mix 1/2 tin coconut milk with 1/2 cup water)  around 15 minutes or till they became soft. When the jack fruit is fully cooked, slightly mashed it using  a potato masher.
• Meanwhile make jaggery syrup, adding ¼ cup of water to the jaggery and cook it in a low flame. When the jaggery is fully melted and strains it to remove dust particles.
• Add the jaggery syrup to the cooked jack fruit and cook till all water is evaporated.
• Now add the ½ tin of coconut milk diluted with very little water and let it come to nice boil. Add dry ginger powder & cardamon powder in it.Reduce the stove heat to very low
• When it reaches thick consistency, add the thick coconut milk and mix it and bring to boil and remove from fire.
• Heat ghee in a pan and fry coconut slices till they become light brown in color and to the Pradhaman.
• Finally pour 1 tbsp. of ghee in to Pradhaman
• Chakka Pradhaman is ready to serve hot or cold anyway you like it.