Jackfruit payasam recipe | chakka payasam | jackfruit kheer | palapazha payasam recipe with step-by-step pictures.

Jackfruit | palapazham is loved by many people. We don’t get the Indian variety of the sweetest jackfruit in Singapore | Hongkong. The Malaysian variety | Vietnam one tastes good but nothing can beat out Indian jackfruit.

We usually eat jackfruit as it is, but amma makes payasam if we have excess jackfruit at home. I have posted chakka varati recipe also in my blog. It is basically a jackfruit preserve, which we can make and store for a year.

When I found fresh ripe jackfruit in the market I thought I will make the jackfruit kheer | payasam. This is a very simple Kerala-style payasam made using jackfruit, jaggery, and coconut milk. If you omit ghee in this recipe, this is a vegan payasam recipe.

Also check out our other kerala style payasam recipes, Parippu pradaman , ada pradaman , Kerala paal payasam , kadalaparuppu payasam

Check out the jackfruit seed cutlet recipe using the seeds of jackfruit.

  • In a pan add ghee and roast the coconut bits and cashew nuts separately and keep it aside.
jackfruit payasam recipe - 1
  • Take out the seeds from jackfruit and saute this in the same pan for 2 minutes.
jackfruit payasam recipe - 2

  • Take it out and and add 1 cup of water to this. Pressure cook for 2-3 whisltes.

  • Cool and grind this into a puree.

  • Add this puree to the pan and cook for 2 minutes.

jackfruit-payasam - 3
  • Now add the powdered jaggery.
  • I used organic jaggery and so I added it directly. You can boil the jaggery in ¬º cup of water and filter the impurities and add the jaggery water too.
  • Mix well till the jaggery incorporates well.
  • At this stage if needed add ¬º cup of water to adjust the consistency.
jackfruit payasam - 4
  • Now add the thick coconut milk.
  • I used store bought coconut milk.
  • Mix well and cook for a minute.
jackfruit payasam - 5
  • Switch off the flame and the roasted coconut and cashew nuts.
  • Jackfruit payasam is ready.
Jackfruit payasam recipe - 6

  1. If you want cardamom powder, you can add ¼ tsp of it. I personally want the jackfruit flavour to be dominant, so didn’t add.

  2. Coconut milk can be replaced with normal milk, but i recommend the addition of coconut milk.

  3. If the consistency is too thick just add 1/2 cup of water after the addition of coconut milk.

  4. Adjust the level of jaggery according to the sweetness of the jackfruit.

  5. Jackfruit payasam | chakka payasam can be served chill or hot.

chakka payasam - 7 chakka payasam - 8

Jackfruit payasam recipe

Ingredients

  • 10-15 ripe jackfruit
  • ½ cup powdered jaggery
  • ½ cup thick coconut milk
  • 1 tbsp coconut bits
  • Few cashew nuts
  • 1 cup water to cook the jackfruit
  • 4 tsp ghee

Instructions

  • In a pan add ghee and roast the coconut bits and cashew nuts separately and keep it aside.
  • Take out the seeds from jackfruit and saute this in the same pan for 2 minutes.
  • Take it out and and add 1 cup of water to this. Pressure cook for 2-3 whisltes.
  • Cool and grind this into a puree.
  • Add this puree to the pan and cook for 2 minutes.
  • Now add the powdered jaggery.
  • I used organic jaggery and so I added it directly. You can boil the jaggery in ¼ cup of water and filter the impurities and add the jaggery water too.
  • Mix well till the jaggery incorporates well.
  • At this stage if needed add ¼ cup of water to adjust the consistency.
  • Now add the thick coconut milk.
  • I used store bought coconut milk.
  • Mix well and cook for a minute.
  • Switch off the flame and the roasted coconut and cashew nut
  • Jackfruit payasam is ready.

Notes