Jackfruit Seeds Kheer / Payasam / Chakakuru Payasam

July 14, 2020

Jackfruit Seeds Kheer / Payasam / Chakakuru Payasam

I remember my school days when we regularly visited grandparents’ home during the summer vacation.. The best part of this vacation was just eat and play which all children loved doing!

We used to be running around the whole day from one tree to another…we used to feel so hungry by lunch time that we thoroughly enjoyed whatever was served on the banana leaf. My favourite was Raw Jackfruit Sabzi which my Grandmother made. I used to end up eating only the vegetable as I loved it’s taste. I loved eating the Ripe Jackfruit also… we all used to sit in a circle and grandmother used to peel the fruit and feed all of us. The seeds of the fruit used to be reserved to make sabzi the next day. The cows were fed with the outer skin of the fruit… in short every part of this fruit was utilized.

Since we hardly visit Kerala, we miss those wonderful days and also very rarely got to eat this fruit. This summer we were lucky enough to enjoy this fruit which my friend Manisha Patil sent to us which she harvested from her garden. I remembered about the Chakakuru Payasam (Jackfruit Payasam) which I had tasted at one of my relatives house during my visit to Kerala and did a bit of research on making this dessert and voila it tasted exactly like Paripu Pradaman (moong dal Payasam) which is one of the famous dessert served during festivals and wedding in Kerala.

My son delivered the Jackfruit Payasam to Manisha and she was astonished to know that we could make such yummy dessert with the seeds of Jackfruit.

So follow me and make this yummy dessert in your very own Kitchen and do let me know how your family reacted when they tasted it.

Do try the recipe and I would really be thankful if you can pin it or share this with your Facebook / Instagram or Twitter followers!

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Ingredients:

Jackfruit Seeds – ( 25 to 30 nos) Remove the outer skin and wash thoroughly
Grated Coconut – 1 (Milk to be extracted)
Ghee – 1 tbsp
Jaggery – 200 gms
Cardamom – 4 nos (powder this)
Cashew nuts – 10 to 12
Raisins – 10 to 12
Dry ginger powder – ½ tsp
Coconut cut into pieces – 1 tbsp
Water as required
1 pinch of salt

Method:

Remove the outer skin of the jackfruit and cook this with little water in cooker for around 10 minutes. Once this cools down drain the water and remove the skin if any (do not remove the brown skin) and grind this to coarse paste and keep aside. In the meanwhile extract milk from 1 grated coconut. Grind the coconut without water and extract the 1^st milk as shown in the tea cup (i.e. one cup). The 2^nd milk (i.e. 1 cup) to be extracted by adding little water to the coconut that we extracted from 1^st milk. Now extract thin milk the 3^rd time by adding required water to the coconut i.e. 1.5 cups.

Transfer the ground jackfruit seed paste to a vessel, add in the thin milk extracted the 3^rd time from the coconut and cook this till it boils well. Now add in the jaggery, cardamom and ginger powder, pinch of salt and stir continuously till it gets to semi thick consistency. Now add in the 2^nd milk extracted and boil on low flame for 2 to 3 minutes. Lastly add in the thick coconut milk i.e. 1^st milk extracted to the Payasam and mix well and remove from the flame immediately. (Do not cook after pouring the thick coconut milk).