Halasina Hannu Peratiya Payasa

Ingredients:
2 large lemon sized balls of Perati
3 cups fresh/frozen Coconut or 2.5 - 3 cups fresh thick Coconut Milk
2 - 2.5 cups Jaggary
1/2 cup finely grated Coconut
2 - 3 tsp Sesame seeds
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Salt (Optional)

Recipe:

Put around 8 cups of warm water in a vessel and soak the Perati for about 2-3 hrs.

Put the soaked Perati in a mixer and grind them into medium smooth paste.
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 ground Perati, add jaggary, pinch of salt and bring it to boil. Keep this in low flame for about 5 mins.

Add the thick coconut milk, stir the Payasa and bring it to boil.

Put sesame seeds in a pan and fry in medium flame. Once it starts spluttering, add 1/2 cup of finely grated coconut and fry them in low flame until they turn light golden in color. 

Add the mashed cardamom seeds, fried sesame seed mixture and mix well.

Serve hot or chilled.

Halasina Hannu Perati

Ingredients:
2 - 3 medium sized Jackfruits
2 - 3 tsp Sugar (Optional)

Recipe:

Apply little oil on your hands and cut the whole jackfruit into two halves. Take each piece and cut it into two halves.Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the inner part of the jackfruit as shown in the picture below.

Separate the jackfruits as shown in the picture below.

Remove the seeds and other unwanted things from each jackfruit as shown in the picture below.

Add the jackfruits in a heavy bottomed vessel and heat.(If required jackfruits can be crushed in a mixer.) Cook the jackfruits in medium flame until all the water content gets evaporated and solid enough to make balls. Stir the mixture frequently once in 2-3 mins.

Once it is cooled to room temperature, sprinkle the sugar, mix well and make round balls as shown in the picture below. Store them in an airtight container. This can be eaten as it is or can be used to prepare Perati Payasa.