JACK FRUIT SEEDS PAYASAM

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Ingredients:
  1. Jack fruit Seeds - 25 nos, washed and peeled quite well
  2. Grated coconut - 1 cup
  3. Water - 2 cups
  4. Jaggery - 200 gm melted in 100 ml water
  5. Ghee - 1 tbsp
  6. Cashews - 6-7
  7. Raisins - 6-7


Method of Preparation:
  • Pressure cook the jackfruit seeds in 1/2 to 3/4 cup water, just enough to cover them, till they become really soft. 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 sieve 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 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. Pour into the payasam and serve
Notes:
  • The thickness of the Payasam will solely depend on the jack fruit.
  • Adjust the coconut milk and the jaggery according to the consistency of the seeds and the sweetness required.
  • You can keep the husk of the seeds or remove it completely.
  • The mashing depends entirely on you. If you like to have bites, don't mash it to pulps, so that some bites may remain.

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