ചക്ക പായസം | Konkani Temple Style Jackfruit Payasam

Ingredients:

• Ripe Jackfruit Bulbs - 1/3 cup

• Cracked Wheat - 1/3 cup

• Jaggery Powder - 1 to 1 1/2 cups (as per sweetness)

• Cardamom Powder - 1/2 to 1 tsp

• Thin Coconut Milk - 1 cup

• Thick Coconut Milk - 1/3 to 1/2 cup

• Water - 1 3/4 to 2 cups

• Cashews - 10 nos

• Coconut Flakes - 1 to 2 tbsp

• Ghee / Oil - 1 tbsp

Method:

• Add cracked wheat along with 3/4 cup water to a thick bottom vessel. Cook on medium-high heat till cooked well and all the added water is absorbed well by the wheat. Stir occasionally to prevent burning.

• Further add one more cup of water and mix well.

• Add roughly chopped jackfruit bulbs to the cooked wheat and mix well. Cook for 2 minutes on medium flame stirring occasionally.

• Further add the thin coconut milk, cardamom powder and mix well. Cook for 2 more minutes and add jaggery powder. 

• Bring it to vigorous boil on medium-high flame.

• Add thick coconut milk and simmer for a minute. Switch off the flame.

• Heat ghee in a pan for frying cashews and coconut. Replace ghee with oil for vegan version.

• Add cashews and coconut flakes to melted hot ghee and fry till golden.

• Season payasam with fried nuts and enjoy.