Bikkanda paaysu | ചക്കക്കുരു പായസം | Jackfruit Seed Kheer

Serves 2

Ingredients:

• Jackfruit Seed / Bikkand / Chakkakuru - 1/2 cup

• Whole Milk - 1 1/2 to 2 cups

• Jaggery - 3/4 cup to 1 cup

• Dry Ginger Powder - 1/4 tsp (Optional)

• Cardamom Powder - 1/4 tsp

• Ghee / Oil - 2 tbsp 

• Cashew Nuts - 5 to 7 nos

• Coconut Flakes - 2 to 3 tbsp

• Water - 1/2 cup + few tbsp

Method:

• Wash and clean seeds. Pressure cook seeds without de-skinning till soft. Alternatively cook in boiling water till cooked and not mushy. Cooking helps to remove outermost skin easily. (I used half cooked seeds without red skin. So, cooked only for 10-15minutes in boiling water).

• Remove outer hard skin of the seeds and add to a mixer jar and pulse few times to get a coarse powder.

 

• Further make a smooth paste adding water, a tbsp at a time gradually.

 

• Heat ghee in a kadai and fry cashews till golden followed by coconut flakes. Save for later.

 

• To the same kadai, add the jackfruit seed paste along with milk, jaggery powder and water. Mix well to get a smooth lumpfree paste. 

• Cook on medium flame for few mins. 

• Add fried cashews, coconut flakes, cardamom powder and dry ginger powder to the kadai, stirring well after adding each item.

• Bring it to boil and cook till required consistency. Keep in mind that payasam will thicken on cooling. 

 

• Serve hot.