Jackfruit & moong dal payasam/ halasina hannu & hesaru bele payasa

Jackfruit is in season and we the people from Coastal Karnataka love them in various forms. Fresh jackfruit payasam/ kheer is among the top options to use them along with Kottige/ gatti, genasale, Perati payasa, appa/ suttavu…

There are two variants of jackfruit payasa – one with only jack fruit and the other is combining the jackfruit with the dals such as gram dal/ moong dal or even with rice. Hence, we can make Jack fruit and rice payasa, Jackfruit and moong dal payasa, Jackfruit & gram dal payasa…

This authentic payasa never fails! This was the payasa we served to our guests in my son’s upanayanam lunch, got very good feedback to the same😊. So lets check the recipe now, try this before season ends.

You can check here for other jackfruit recipes or similar sweet recipes like today's here:

Sweet potato & moong dal payasam, Halasina hannina genasale, Jackfruit phirni...

Preparation time: 30 minutes (excluded jackfruit cutting time😊)

Cooking time: 20 minutes

Serves: 4-5

Ingredients:

Finely chopped jackfruit bulbs – 1 – 1.25 cups

Moong dal – ½ cup

Jaggery – 1 large piece or 1 cup powdered, adjust according to taste.

Coconut milk – 1 cup thick & 2 cups thin (of 1 coconut approx.)

Cashews – few (optional)

Salt – a pinch (optional)

Cardamom powder – ¼ tsp (optional as jackfruit has its own unique flavor)

 

Method:

• Take moong dal in a thick bottomed pan. Fry on medium flame until they turn golden brown (until brown & you get the fried aroma) . Keep sautéing so that it won’t get charred. Set aside to cool down.
• Clean jackfruit bulbs, remove seed & other parts than the bulb. Chop finely, or little large pieces if you like them. Keep aside. You can even puree if you need only flavor in the payasa , not the texture.
• Extract coconut milk following the method of ‘Coconut milk extraction’. Keep thick coconut milk separate from 2nd and 3rd extraction.
• When the fried dal comes to room temperature, wash it with water. Pressure cook with chopped jackfruit, 1 cup thin coconut milk and water (4 cups). Switch off after 3 whistles. Keep aside until pressure is released.
• In a separate vessel add jaggery and 1 glass of water and bring to boil. Switch off when jaggery dissolved completely. Filter with a strainer to remove impurities.
• Now, mix pressure cooked ingredients, jaggery syrup and remaining thin coconut milk in a vessel and boil well. Add pinch of salt.
• At the end, add thick coconut milk and switch off when it starts boiling with bubbles. Do not boil longer after adding this coconut milk.
• Add cardamom powder if using.
• Garnish with roasted cashew pieces and serve hot.

 

Notes:

• You can use pureed jackfruit instead of chopped.
• Jackfruit measure can be increased too.
• If you want to make payasa with Gram dal or rice then replace moong dal/ hesaru bele with that ingredient. Both the cases, frying to be skipped.