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Tuesday, September 13, 2016

Jack fruit payasam is one of the most delicious and flavourful payasam I have ever had. With Jackfruit, jaggery and coconut milk as main ingredients, the payasam has few ingredients I am using for first time in payasam. Actually last year, for Onam I posted rice ada payasam. This year too, wanted to post some recipe for Onam. I wanted to try it out a recipe that is authentic, Kerala way – the chakka pradhaman. But then ended up in making this one which I saw from Samayal Samayal show by Venkatesh bhat. I liked the way he made this payasam, though I am not sure that’s how it is made authentically in Kerala, but it was simple and impressive. I added ingredients like sukku/ Sonth/ Dry ginger and roasted cumin seeds powder in this payasam, which I have never tried adding in a payasam. When I was making, I was not sure about the end result, but when I tasted after finishing, I was so happy that I tried this Jackfruit payasam. Vj too loved this one. After making Mango payasam, this is the second fruity Payasam that I am trying, but mango payasam was more like paal payasam with mango in it, but this one is purely made with Jackfruit as main ingredient. Though I have seen authentic pradhaman recipes use thin coconut milk and thick coconut milk, this short cut method I have used only thick coconut milk.I have used readymade coconut milk, as I knew Jackfruit flavour will be dominating in this payasam.
Wishing you all a Happy Onam who ever celebrating!Happy
It has been a while I posted recipe, took a short break after all those festival recipes and was bit concentrating on my first cooking demo in front of few reader friends here in Singapore. The demo went very well and had a great experience. I posted couple of photos in Instagram, have a look! Happy

Jackfruit payasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 15 mins  |  Cook time: 20 mins   Serves: 3

Click here for cup measurements


Jackfruit(pala sulai) – 6

Jaggery – 3/4 cup

Coconut milk, thick – 1 cup

Ghee – 4 tsp

Cashew nuts – 5

Raisins – 10

Coconut, chopped – 2 tbsp

Cardamom – 1, powdered

Dry ginger powder – A pinch

Cumin seeds, roasted & powdered - a pinch


  1. Slice some coconut and chop it finely. Keep aside. Slit and open the jack fruit. Take out the seed and a thin skin over it. Finely chop the fruit.
  2. 1-chop
  3. In a pan, heat 2 tsp of ghee, roast cashew nuts until golden. Keep aside, fry raisins in the same ghee until it bloats, set aside. Fry coconut bits until golden.
  4. 2-roast
  5. In the same pan, add remaining ghee and sautee the chopped jackfruit until soft in medium or low flame. Say for 2 mins.
  6. 3-fry
  7. Transfer to a heavy bottomed vessel and add 1 & 1/4 cup water. Cook in low flame or medium flame until soft.
  8. 4-cook
  9. In another pan, boil little water just to immerse jaggery. Heat until the jaggery melts. Filter it in the cooked jackfruit.
  10. 5-filter
  11. Add more water if needed and simmer for 5 minutes. Let it boil well and get thick.
  12. 6-boil
  13. Add thick coconut milk and boil for 2-3 minutes in low flame. Add dry ginger powder, cardamom powder and roasted cumin seeds powder. Mix well.
  14. 7-add-coconut-milk
  15. Once thick, lastly add the ghee roasted nuts, raisins and coconut bits. Mix well.
  16. 8-ready


  • Chop Jackfruit as fine as possible for easy cooking. Sauteeing in ghee also makes it soft and gets cooked faster.
  • I used ready made coconut milk made by dissolving coconut cream powder. You will find the instructions to prepare thick milk from the pack itself.
  •   You can use fresh coconut milk too. For one cup thick coconut milk, you can grind  2 cups of freshly grated coconut and grind it with 1/4 cup warm water. Squeeze and strain through a big metal strainer. Collect the coconut milk and use it in the recipe.
  • Adding cardamom, dry ginger (sonth) and roasted cumin adds a nice flavour in this payasam.
  • The jaggery amount can be adjusted according to the sweetness in the fruit and your taste preference too.

Serve warm or chilled, tastes great either way.

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  1. Thanks Ranks, Im waiting for this recipe... Will try it soon.
    Photos r really tempting..

  2. This is giving the true Kerala feel. Nice props.

  3. Impressive recipe. Drooling here.. Missed you so much all these days..

  4. It really gives nice aroma.very tasty pa..


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