AuthorSrinivas AcharyaRefreshing jackfruit payasam/kheer, a classic dessert for your taste buds
Wash and boil 1 cup of moong dal, you can either cook it via the pressure cooker (2-3 whistles) or in an open pan.
Moong dal boiling in an open pan.
Meanwhile, till the moong dal is being cooked, grate 1 cup coconut.
Using the mixer, add the grated coconut and 1/4 cup water, grind till a smooth paste, use a small cotton cloth, add all the coconut mixture, and squeeze it. (you can also use a tea mesh to extract the coconut milk).
You can add the squeezed coconut extract to the mixer, for another round of coconut milk.
Extract 1 cup of coconut milk and keep it ready.
Boil the moong dal, till it becomes very soft (will take about 15-20 mins in medium flame).
Add 1 cup of jaggery (the sweetness of the jaggery varies, so add the jaggery cautiously), cook till the jaggery is melted and mixed. This will take about 5mins.
Add the jackfruit pieces to the pan and let them boil for 5 mins.
Add the coconut milk and mix well.
Add 1 tbsp of elaichi powder, (you can add 4-5 pods of elaichi and sugar in a mixer and grind it to powder) and let it boil for 5 mins, if the payasam is too thick, add little water.
In a pan, heat 1 tbsp of ghee, add cashews, fry for 2 mins and then add kishmish. Add this to the payasam.
Hot jackfruit payasam is ready to serve.
Ingredients
Directions
Wash and boil 1 cup of moong dal, you can either cook it via the pressure cooker (2-3 whistles) or in an open pan.
Moong dal boiling in an open pan.
Meanwhile, till the moong dal is being cooked, grate 1 cup coconut.
Using the mixer, add the grated coconut and 1/4 cup water, grind till a smooth paste, use a small cotton cloth, add all the coconut mixture, and squeeze it. (you can also use a tea mesh to extract the coconut milk).
You can add the squeezed coconut extract to the mixer, for another round of coconut milk.
Extract 1 cup of coconut milk and keep it ready.
Boil the moong dal, till it becomes very soft (will take about 15-20 mins in medium flame).
Add 1 cup of jaggery (the sweetness of the jaggery varies, so add the jaggery cautiously), cook till the jaggery is melted and mixed. This will take about 5mins.
Add the jackfruit pieces to the pan and let them boil for 5 mins.
Add the coconut milk and mix well.
Add 1 tbsp of elaichi powder, (you can add 4-5 pods of elaichi and sugar in a mixer and grind it to powder) and let it boil for 5 mins, if the payasam is too thick, add little water.
In a pan, heat 1 tbsp of ghee, add cashews, fry for 2 mins and then add kishmish. Add this to the payasam.
Hot jackfruit payasam is ready to serve.
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