Jackfruit Payasam | Chakka Payasam
Jackfruit payasam recipe with step by step pics. There are many payasam varieties made in South India. Amongst the payasams made with fruits, jackfruit payasam is one delicious variety. This jackfruit payasam recipe is from the Kerala cuisine. Its called as chakka payasam or chakka pradhaman in Malayalam and palapazham payasam in Tamil language. The recipe is easy and gluten-free.
The payasam has the aroma and taste of jackfruit coupled with the flavors of coconut milk. Both unripe and ripe jackfruit are in season and you can easily make this recipe with ripe sweet jackfruit. If you enjoy cooking with jackfruit, you can also check these recipes:
In the chakka payasam recipe, I have used homemade coconut milk, though even packaged coconut milk can be used. The consistency of the payasam can vary from medium to thick by adding more or less water.
If making a thick payasam, then add less jaggery and vice versa. The amount of jaggery to add can also vary depending on the sweetness of the jackfruit.
For this recipe, please use sweet tasting jackfruit and not the ones which are less sweet or semi-ripe. When you have ripe jackfruit in season, this Chakka Payasam is one way to utilize it.
To make this payasam, jackfruit preserve (chakka varatti) can also be used. Usually cooked jackfruit is pureed and then added. I wanted a slight chunky texture, so I have not pureed jackfruit in a mixer. You can also add your choice of dry fruits and nuts in the payasam.
Jackfruit payasam can be served hot, warm or chilled. Do keep in mind that on cooling, the payasam thickens more. You can also make jackfruit payasam for a Sadya meal.
How to make chakka payasam or jackfruit payasam
A) cooking jackfruit:
1. Take 275 grams of ripe sweet jackfruit (with seeds). First remove the seeds and the cover from top of the seeds. Then finely chop the jackfruit. You will need 1 heaped cup finely chopped ripe sweet jackfruit.
2. Take all of the finely chopped jackfruit in a pan or kadai.
3. Add ¾ cup water.
4. Cover the pan with its lid and cook jackfruit on a medium-low heat.
5. In between do check when the jackfruit is cooking. If the water dries up, you can add some more water.
6. Simmer till the jackfruit is softened and mushy. Switch off the heat.
7. Then using a potato masher, mash the cooked jackfruit. You can also puree the jackfruit in a mixer or blender.
8. Keep aside.
Making jaggery solution
9. When the jackfruit is cooking, you can make the jaggery solution. Take 1 cup of jaggery powder or grated jaggery (150 grams) in another pan or sauce pan.
10. Add ½ cup water. Jaggery is always added, but sugar can be used instead of jaggery. If using sugar, then add as per taste.
11. Keep the pan on a low heat and stir so that the jaggery dissolves.
12. Simmer till the jaggery solution comes to a boil.
Making chakka payasam
13. Pour the jaggery solution through a strainer in the cooked jackfruit pulp.
14. Stir and mix well. Switch on the heat and keep it to a low.
15. Now add 1 cup thin coconut milk or third extract of coconut milk. You can also add ¾ cup water instead of thin coconut milk.
16. Stir and mix very well again.
17. Simmer this payasam mixture on a low to medium-low heat.
18. Simmer till the mixture thickens.
19. Reduce the heat to its lowest and add 1 cup thick coconut milk.
20. Mix well and switch off the heat.
21. Add ¼ teaspoon ginger powder, ¼ teaspoon cumin powder and ½ teaspoon cardamom powder.
22. Mix again very well. Cover and keep aside.
Frying nuts for chakka payasam
23. Heat 1 tablespoon ghee in a small pan or tadka pan. Coconut oil can be used instead of ghee.
24. Add 10 to 12 cashews.
25. Stir often while frying cashews.
26. Fry cashews till they become light golden.
27. When the cashews become light golden, add 10 to 12 raisins. You can also add 1 to 2 tablespoons finely chopped fresh coconut bits at this step before adding raisins.
First, fry coconut pieces till light brown and then add the raisins. Fried coconut tastes very good in the payasam. I did not have fresh coconut, so have skipped adding them.
28. Stirring continuously fry till the raisins become plump.
29. Switch off the heat and pour this fried mixture in the jackfruit payasam. Mix very well and cover and keep aside for 5 minutes.
30. Then serve jackfruit payasam hot or warm or chilled. Leftover payasam can be refrigerated and served later.
Few more payasam recipes for you!
Step by Step Photo Guide Above
Ingredients
for cooking jackfruit
- 1 heaped cup finely chopped ripe sweet jackfruit or 275 grams jackfruit with seeds
- ¾ cup water for cooking jackfruit
for jaggery solution
- 1 cup jaggery powder or grated jaggery or 150 grams
- ½ cup water
other ingredients
- 1 cup thin coconut milk or third extract of coconut milk or ¾ cup water
- 1 cup Coconut Milk (Thick)
- ¼ teaspoon ginger powder
- ¼ teaspoon cumin powder
- ½ teaspoon cardamom powder
for frying nuts
- 1 tablespoon ghee (clarified butter)
- 10 to 12 cashews
- 10 to 12 raisins
- 1 to 2 tablespoons finely chopped fresh coconut bits – optional
Instructions
cooking jackfruit
- Take 275 grams of ripe sweet jackfruit (with seeds). First remove the seeds and the cover from top of the seeds. Then finely chop the jackfruit. You will need 1 heaped cup finely chopped ripe sweet jackfruit.
- Take all of the finely chopped jackfruit in a pan or kadai.
- Add ¾ cup water.
- Cover the pan with its lid and cook jackfruit on a medium-low flame.
- In between do check when the jackfruit is cooking. If the water dries up, you can add some more water.
- Simmer till the jackfruit is softened and mushy. Switch off the flame.
- Then using a potato masher, mash the cooked jackfruit. You can also puree the jackfruit in a mixer or blender.
making jaggery solution
- When the jackfruit is cooking, you can make the jaggery solution. Take 1 cup jaggery powder or grated jaggery (150 grams) in another pan or sauce pan.
- Add ½ cup water. Jaggery is always added, but sugar can be used instead of jaggery. If using sugar, then add as per taste.
- Keep the pan on a low flame and stir so that the jaggery dissolves.
- Simmer till the jaggery solution comes to a boil.
making jackfruit payasam
- Pour the jaggery solution through a strainer in the cooked jackfruit pulp.
- Mix well. Switch on the flame and keep it to a low.
- Now add 1 cup thin coconut milk or third extract of coconut milk. You can also add ¾ cup water instead of thin coconut milk. mix very well.
- Simmer this payasam mixture on a low to medium-low flame. Simmer till the mixture thickens.
- Reduce the flame to its lowest and add 1 cup thick coconut milk. Mix well and switch off the flame.
- Add ¼ teaspoon ginger powder, ¼ teaspoon cumin powder and ½ teaspoon cardamom powder.
- Mix again very well. Cover and keep aside.
frying nuts for jackfruit payasam
- Heat 1 tablespoon ghee in a small pan or tadka pan. Coconut oil can be used instead of ghee.
- Add 10 to 12 cashews. Stir often while frying cashews. Fry cashews till they become light golden.
- When the cashews become light golden, add 10 to 12 raisins.
- You can also add 1 to 2 tablespoons finely chopped fresh coconut bits at this step before adding raisins. First, fry coconut pieces till light brown and then add the raisins. Fried coconut tastes very good in the jackfruit payasam. I did not have fresh coconut, so I have skipped adding them.
- Stirring continuously fry till the raisins become plump.
- Switch off the flame and pour this fried mixture in the jackfruit payasam. Mix very well. Then cover and keep aside for 5 minutes.
- Then serve jackfruit payasam hot or warm or chilled. Leftover payasam can be refrigerated and served later.
Nutrition
This Jackfruit Payasam post from the archives, originally published in May 2018 has been updated and republished on February 2023.
Superb
Thank you.
Hi Dassana,
I wanted to know if using Chakka Varty, then when should you add it to the payasam.
Thank you,
Regards
Sandra
Hi Sandra,
If you are using Chakka Varatti, you can skip cooking and mashing the fresh jackfruit. Add the Chakka Varatti after preparing the jaggery syrup and straining it. Mix well, then add the thin coconut milk and continue with the rest of the recipe.
Since Chakka Varatti already contains jaggery and ghee, reduce the jaggery in the recipe and use less ghee for frying the cashews, or skip the extra ghee if you prefer. Adjust the sweetness to taste.
Hope this helps!
My payasam has become watery. How do I make it of a thick consistency?
To thicken the payasam add some mashed jackfruit. You can also mix in a little rice flour paste (or cooked rice paste) and simmer further. You could also opt to add some coconut cream. Both rice and coconut cream help thicken and improve the flavor.
amazing..!
Thanks a lot for the detailed recipe, Mam. I love reading your recipes also 🙂
For making this payasam, Can we use cows milk instead of coconut milk?
Yes you can. Welcome and thanks.