Jackfruit Payasam/Chakka Pradaman/Halasina Hannina Payasa is popular in Kerala. It is specially prepared for Vishu festival and also in any other festival.
Jackfruit Payasam/Halasina Hannina Payasa can be prepared in jackfruit season.
This is jackfruit season you can make payasam, halwa, appalam, chips and many more items.
Let us see the procedure of preparing Jackfruit Payasam
Jaggery ½ cup
Coconut 1 cup
Ginger Powder ½ pinch
Elaichi/cardamom powder ½ tsp
Ghee 2 tsp
Cashew & Raisins 8-10 each
Salt ½ pinch
Remove seeds and wash Jackfruit. Cut 2 jackfruit into small pieces and keep aside.
Grind remaining jackfruit into smooth paste, add little water if necessary.
Take a pan put powdered jaggery 1 cup of water keep on flame, stir well, when it is dissolved strain and keep aside. It helps to remove if any dust particles.
In a mixie jar put grated coconut and little lukewarm water and run for 2 mins.
Strain it and collect the thick coconut milk in a cup. Again repeat the grinding procedure with some more lukewarm water and strain thin coconut milk in another cup.
In a pan put ghee and fry cashew and raisins till golden brown and keep aside.
In the same pan pour grounded jackfruit paste & cut pieces and stir for 2 mins.
Now add jaggery solution to it and mix well.
Allow to cook for about 5-10 mins. Often keep stirring.
When the mixture thickens add thin coconut milk and mix well.
Allow to cook 5 mins.
Now add thick milk and mix well. Cook for 5-10 mins.
When the whole payasam is cooked switch off the flame.
Add salt, elaichi powder, ginger powder and mix well.
Garnish with fried cashew and raisins.
Jackfruit Payasam is ready to serve.
You can serve hot or cold.
If jackfruit is very sweet you can add less jaggery or more as per your taste. Adding little salt and ginger powder gives added taste to payasam. Cut pieces of jackfruit gives special effect while eating. If you prefer you can also add cut coconut pieces fried in ghee into payasam.