- 1 cup (200 grams) jackfruit pods/segments – cleaned & deseeded
- 2 cups (480ml) thick coconut milk * see notes
- 1/2 cup (100grams) jaggery (adjust to taste)
- 2 tablespoons rice powder
- 1/2 teaspoon turmeric powder
- 1 cup water
- 5-6 pods of cardamom, husked & powdered
- 1/4 cup broken cashewnuts (optional)
- pinch of salt
1. Mix the rice flour & turmeric powder in 1 cup of water and keep undisturbed until the flour settles & you have clear water on top. This could take about 30 mins. In the meanwhile cut the jackfruit pods into quarters (square pieces). Cook them (along with cashew nuts if using) in 3-4 tablespoons of water till tender. Keep aside.
2. In a heavy pan melt the jaggery with 2-3 tablespoons of water & strain through a fine sieve – this is to remove any sand or dust particles from the jaggery. *see notes
2. Bring the strained jaggery to a boil, simmer & add the soaked rice & turmeric paste – this will help to thicken the mixture. Add to it the cooked jackfruit pieces, pinch of salt and simmer for another minute.
3. Pour in the coconut milk, powdered cardamom and simmer just until you see the bubbles appearing. Remove from flame.
4. Serve hot or cold & enjoy!
1. You can use coconut milk powder to make instant coconut milk instead of extracting fresh coconut milk which can be time consuming. Just mix 6-7 tablespoons of coconut milk powder (I used Maggi) to 1 cup warm water and mix to dissolve. Add more powder to achieve the desired thickness.
2. You may skip the step where you melt the jaggery & strain it and proceed to cook the jaggery pieces directly in the jaggery (with a few tablespoons of water if required).
3. The consistency of the payasam should be similar to custard (medium thickness). If you feel you have not achieved this you can add 1-2 teaspoons of cornflour (cornstarch) dissolved in a 1-2 tbsp warm water.