Thursday, April 7, 2016

Jackfruit Payasa ~~Yugadi (Ugadi) recipes

A flavorful and creamy payasa that tastes rich and delicious, Jackfruit payasa is an apt dessert for offering on festivals and a perfect side for our authentic banana leaf festival feasts.

Finally, the house is scrubbed clean, pooja vessels washed and shiny, everything set to welcome the festival of New year. I wanted to post a recipe which is festive and yet delicious. Few days back, my parents visited and bought some Jackfruit slices. Now, I am not a huge fan of Jackfruit and neither is my hubby but we have always loved the payasa. I have tasted it in our family friend's house. Sujatha aunty makes Jackfruit payasa with organic jaggeryand coconut milk and believe me when I say it tastes amazing.

I was wondering how on earth am I gonna eat those Jackfruit slices and hubby suggested the payasa. It had been a while since I made any payasa at home because we hardly eat them. I made the payasa with a lot of coconut milk and it tasted great. This payasa is called Chakka Pradhaman in Kerala though they add ginger powder and not cardamom powder. The recipe is easy, simple and absolutely yummy.

Once I finished cleaning, scrubbing and washing, I realized that I have not wished you all yet. So, here I am, posting this delicious payasa for Yugadi. May this Yugadi bring you all new spirit, new beginning and new prosperity. Wishing you a very happy Yugadi!

Nutritional Information  (Approx) (per serving)
Energy  115.4 Calories
Fat 6.9 %
Carbohydrates 14.1 %
Dietary Fiber 1.8 %
Sodium 7.2 mg
Vitamin A 0.4 %
Vitamin C 1.2 %
Calcium  1.8 %
Iron  3.1 %
Protein 0.8 Grams
Sugar 3.4 Grams

Jackfruit pieces 12
Jaggery grated 1 tablespoon
Fresh coconut 1 cup
Water 1/2 cup
Cardamom powder 1/4 teaspoon
Ghee/Clarified butter 1 teaspoon
Cashews a handful

Dessed the Jackfruit and grind them to a coarse paste. Chop or grate the coconut and grind it into smooth paste with as little water as you can manage. Squeeze the thick milk and set it aside.

Add little more water and grind the coconut again. Squeeze the watery milk and set it aside. Add a teaspoon of water to grated jaggery and bring it to boil. Add Jackfruit paste and cook under low flame. Once the raw smell goes away and the fruit is cooked well, add the second batch of coconut milk. Let the flame be in simmer and cook for about 5-6 minutes.

Heat a teaspoon of ghee and once it melts, add cashew nuts. Fry till they turn light brown and remove them from ghee and set aside. Add the left over ghee to payasa mixture and stir well. 

Finally add the thick coconut milk, mix and let it cook for 2 minutes. Add fried cashews, cardamom powder and remove the payasa from flame. Serve warm.

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