Jackfruit Payasam is a flavorful and aromatic kheer recipe prepared using ripe jackfruit, jaggery, and coconut milk as the main ingredients. This payasam is an Onam special recipe from Kerala cuisine.
Jackfruit Payasam is also called kathal kheer in Hindi, halasina hannina payasa in Kannada, chakka pradhaman in Malayalam, and palapazham payasam in Tamil.
Love jackfruit? Check out some of the best jackfruit recipes.
About the recipe
Payasam, also known as kheer or payasa or even pudding, is a dessert popularly made in Indian cuisine during any festival like Navratri, Diwali, Onam, or occasions like birthday or anniversary. Kheer can be made with flour, cereals, grains, and fruits. Kheer is then flavored with cardamom, saffron, or rose water.
I highly recommend you try fruit-based kheer using seasonal fruits.
This jackfruit kheer is made using ripe jackfruit, jaggery, coconut milk, and cardamom powder for flavoring. Don't miss garnishing with toasted coconut pieces, as it is going to enhance your payasa.
Chakka pradhaman is included as one special item in the Onam sadhya meal. If you have preserved or canned ripe jackfruit, you can also make this kheer during Navratri, fasting, and upvas vrat days.
What sweet or desserts can be made from jackfruit fruit?
Jackfruit is a seasonal favorite in the Mangalore Udupi region of Karnataka, and during the season, we prepare recipes with both young and ripe jackfruit every alternate day. Some of my favorite ones are
- Ponsa mulik or Jackfruit donut holes
- Appe or Paniyaram or appo with jackfruit
- Ponsa gharai or Jackfruit kheer
- Jackfruit idli
- Jackfruit Patholi
Ingredients
To make kheer or payasam, you only need jackfruit, jaggery (brown sugar), and coconut milk. I have used fresh homemade coconut milk. You can use canned or packaged coconut milk if it is available at your local stores. For the garnish, I always add cashews as I love the aroma it gives to your dish. You can also garnish with any nuts of your choice but don't forget to include the coconut pieces for the authentic taste and presentation. Coconut pieces toasted in ghee gives the kheer the traditional kick and flavor.
For Jackfruit Puree
1 cup Ripe Jackfruit, chopped
¼ cup Water
For Payasam
½ cup Jaggery
½ cup Water
½ cup Jackfruit chopped
½ teaspoon Cardamom powder
1 cup Coconut milk
For the Tempering
1 tablespoon Ghee
2 tablespoon Coconut pieces.
1 tablespoon Cashews, chopped
1 teaspoon Raisins
How to make Jackfruit Payasam
Making of jackfruit puree
In a pan, add jackfruit and water and cook on medium flame until jackfruit becomes soft and water is almost evaporated. Let this cool down completely. Transfer it to a blender or mixie and blend it into a smooth paste.
Making of kheer or payasam with jackfruit
In the same pan, add jaggery with water and cook on medium flame until jaggery melts. Now add the remaining jackfruit pieces and cook until it is tender.
Add the jackfruit puree from above and mix.
Now switch the flame to low, add cardamom powder and coconut milk and continue to cook on low flame for another 3 to 4 minutes.
For the tempering
In a pan, heat ghee on medium flame. To this, add coconut pieces and toast. When the coconut pieces start becoming light golden, add cashews. Once the cashews become golden, add the raisins, saute for a few seconds and switch off the flame. You can check the video here to know at what stage each item is added.
Finally, add this tempering to the kheer. Serve and enjoy.
FAQs
You can serve this as an after-meal dessert for Onam sadya or special occasions. It tastes good warm or chilled.
Yes. You can use canned ripe jackfruit.
Yes. You can use regular whole milk, but the taste will change accordingly
Just use coconut oil for toasting coconut and dry fruits that are used as garnish. Or dry roast the garnish and add to the kheer instead of sauteing it in ghee.
Video recipe
Check out the video here on making of jackfruit payasam (chakka pradhaman)
Recipe card
Jackfruit Payasam | Chakka Pradhaman | Onam Special Sweet Recipe
Ingredients
For Jaggery Puree
- 1 cup Ripe Jackfruit, chopped
- ¼ cup Water
For Payasam
- ½ cup Jaggery
- ½ cup Water
- ½ cup Jackfruit chopped
- ½ teaspoon Cardamom powder
- 1 cup Coconut milk
For the Tempering
- 1 tablespoon Ghee
- 2 tablespoon Coconut pieces
- 1 tablespoon Cashews chopped
- 1 teaspoon Raisins
Instructions
Making of Jackfruit Puree
- In a pan, add jackfruit and water and cook on medium flame until jackfruit becomes soft and water is almost evaporated. Let this cool down completely. Transfer it to a blender or mixie and blend it into a smooth paste.1 cup Ripe Jackfruit, chopped, ¼ cup Water
Making of kheer Or payasam with jackfruit
- In the same pan, add jaggery with water and cook on medium flame until jaggery melts. Now add the remaining jackfruit pieces and cook until it is tender. Check out the video here.½ cup Jaggery, ½ cup Water, ½ cup Jackfruit chopped
- Add the jackfruit puree from above and mix.
- Now switch the flame to low, add cardamom powder and coconut milk and continue to cook on low flame for another 3 to 4 minutes.½ teaspoon Cardamom powder, 1 cup Coconut milk
For the garnish
- In a pan, heat ghee on medium flame. To this, add coconut pieces and toast. When the coconut pieces start becoming light golden, add cashews. Once the cashews become golden, add the raisins, saute for a few seconds and switch off the flame. You can check the video here to know at what stage each item is added.1 tablespoon Ghee, 2 tablespoon Coconut pieces, 1 tablespoon Cashews chopped, 1 teaspoon Raisins
- Finally, add this garnish to the kheer. Serve and enjoy.
Nutrition
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