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