Chakkakuru/ Jackfruit Seeds Payasam
Servings 4
Ingredients
- Jackfruit Seeds - 25 nos washed and peeled quite well
- 1 cup grated coconut
- 2 cups water
- 200 gm jaggery melted in 100 ml water
- 1 tbsp ghee
- 5-6 cashes
- 5-6 raisins
Instructions
- Pressure cook the jackfruit seeds in 1/2 to 3/4 cup water, just enough to cover them, till they become really soft. I cooked them on high for three whistles and left them on low flame for around 45 minutes. Switch off and allow the pressure to go by itself.
- Add the coconut and the remaining water into a mixer and blend well. Strain through a seive and reserve the coconut milk. Throw away the residue of the coconut.
- Melt the jaggery in water and allow it to cool.
- Drain the cooked jackfruit seeds into a thick saucepan and nicely mash it using a potato masher, till it represents a pulpy mess.
- Pour in the coconut milk and the melted jaggery and mix well.
- Switch on the flame and simmer for 10-15 minutes for the flavors to mingle in.
- Heat the ghee, fry the cashews and raisins. Dump into the payasam and devour!
Notes
1. The thickness of the kheer will solely depend on the jackfruit seeds. Certain seeds are more grainy, and therefore the kheer will thicken. The seeds I used were not grainy and hence was slightly a bit runny.
2. Adjust the coconut milk and the jaggery according to the consistency of the seeds and the sweetness required.
3. You may keep the husk of the seeds, just like I did or remove it completely.
4. The mashing depends entirely on you. If you like to have bites, don't mash it to pulps, so that some bites may remain.
2. Adjust the coconut milk and the jaggery according to the consistency of the seeds and the sweetness required.
3. You may keep the husk of the seeds, just like I did or remove it completely.
4. The mashing depends entirely on you. If you like to have bites, don't mash it to pulps, so that some bites may remain.