BM #67 Week 4 Day 3 -
I was always fascinated by this Kerala delight called Chakka Pradhaman. It so happened that my husband had brought a huge piece of Jack fruit and I was looking for ways to consume the fruit as my refrigerator was smelling of jack fruit :).
Coincidentally I saw Srividhya's post and I was tempted to make this and be done with the jack fruit. Don't get me wrong, I love this fruit but too much of anything just doesn't work for me. It was a true delight for us.
Recipe Source here
Coconut Milk 3 cups
Jack Fruit 8-10 pieces seeded
Jaggery 1/4 cup
Dry Ginger Powder 1/4 tsp
Cardamom Powder 1/2 tsp
Almonds, Walnuts, Cashews coarsely crushed 2 Tbsp
Method Of Preparation -
Pressure cook the jack fruit slices for about 15 minutes or 3 hisses. Let it cool and set it aside.
Melt the jaggery in a few spoons of water and strain any impurities.
Meanwhile boil the coconut milk, and add the jaggery syrup, dry ginger powder, coarsely crushed nuts and cardamom powder.
While the mixture is simmering, blend the pressure cooked jack fruit into a fine paste.
Then pour in jack fruit paste into the simmering milk.
Mix well and let the payasam come to a rolling boil.
Remove from heat and garnish with coconut slices.
The kheer thickens as it cools.
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Preparation Time 30 minutes