Thursday, May 23, 2013

பலாப் பழ பாயசம் / Chakka Pradhaman / Jackfruit Kheer

Jack fruit is an exclusive summer fruit and jackfruit kheer is popular in Kerala.During off seasons it is made out of Chakka Varatti / Jackfruit pulp
Now here is the simple recipe which I adapted it from a TV show

Ingredients
Part 1 - Pressure cooker:
  • Jack fruit flesh - 20 pieces
  • Moong dhal - 1/2 cup

Part 2- Coconut milk
  • Coconut - 1 big sized
  • Warm water - for extraction
(Alternatively you can use 200 ml of ready made coconut milk)

Part 3 - Jaggery extraction
  • Jaggery - 1 cup or litlle more
  • Water - to immerse

Garnishing
  • Ghee - 1 table spoon
  • Cashews/ Grapes - 5 pieces each
  • Jack fruit - 1 flesh (optional)
Method
Step 1 - Pressure cooking
  • Dry roast moong dhal till it emits a nice aroma
  • Remove the seed from each and every pulp/flesh.Roughly chop it
  • Take roasted moong dhal and fruit pieces together in a cooker separator.Pour water till the contents are immersed and pressure cook for 3 whistles
  • Once done allow it to cool and grind it in a mixer

Step 2 - Coconut milk extraction
  • Scrape out coconut add little warm water.Grind it in a mixer/ blender
  • Take it out and squeeze the milk by one of the following methods:  You can put the ground coconut paste in a muslin cloth and squeeze it out (or) take it on a clean strainer and press it well with a spoon to extract the milk.Since I used a strainer I did it in batches
  • Keep the milk aside.This is the first milk
  • Now take the residue in a mixer and add 1 cup of warm water. Repeat the above procedure and keep the milk aside.This is the second milk and keep it separate
  • If you are using ready made coconut milk.Take half of it in a cup and dilute it 1 glass of water for the second extract.The remaining undiluted portion will be the first extract
Step-3 - Jaggery extract
  • Take jaggery in a wide bottomed kadai or uruli.Pour little water to immerse it
  • Heat till the jaggery get dissolved.Strain the jaggery extract to remove impurities and again put it back into the kadai and boil it

Step 4 - Payasam preparation
  • Add cooked moong dhal - jack fruit mixture (prepared it step 1) to the jaggery extract
  • Pour second coconut milk and blend it well
  • Boil till the mixture gets thickened
  • Now pour the thick / first extract and boil for 2 minutes.Switch off the stove
Step 4 - Garnishing
  • Heat ghee in a small kadai and roast cashews / dry grapes.Add it to the kheer
  • Also top it with thin strips of jack fruit flesh
Jackfruit Kheer / Chakka Pradhaman  is ready.Serve it hot or chilled

Note
The original version shows with
  • 7-8 jack fruit flesh only
  • Uses thick / first coconut milk extract only and ordinary milk
  • Doesn't show garnishing with jack fruit pieces