Ingredients:
1/2 cup White Rice (Preferred Sona Masuri or Basmathi)
4 cups of crushed or finely chopped Jackfruit
2.5 - 3 cups fresh/frozen Coconut or 2.5 cups Coconut Milk
2 cups Jaggary
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Salt (optional)
Recipe:
Remove the seed and other unwanted part from the jackfruit as shown in the picture below.
Crush them in a mixer as shown in the picture below.
Wash white rice in water for about 2-3 times and put them in a pressure cooker. Add crushed jackfruit, around 3 cups water and cook them well. (2 whistles.)
Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.
After this process, add 1 cup of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to the vessel containing cooked jackfruit, add jaggary, pinch of salt and bring it to boil. Keep this in low flame for about 5 mins. Add the coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.
Mix well before serving. Serve hot or chilled.
1/2 cup White Rice (Preferred Sona Masuri or Basmathi)
4 cups of crushed or finely chopped Jackfruit
2.5 - 3 cups fresh/frozen Coconut or 2.5 cups Coconut Milk
2 cups Jaggary
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Salt (optional)
Recipe:
Crush them in a mixer as shown in the picture below.
Wash white rice in water for about 2-3 times and put them in a pressure cooker. Add crushed jackfruit, around 3 cups water and cook them well. (2 whistles.)
Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.
After this process, add 1 cup of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to the vessel containing cooked jackfruit, add jaggary, pinch of salt and bring it to boil. Keep this in low flame for about 5 mins. Add the coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.
Mix well before serving. Serve hot or chilled.
