Chakka Paysam(Sweet desert made with Jackfruit)

My grandma used to prepare Jackfruit jam (cooked over riped jackfruit with jaggery and ghee) during summer when jackfruit in season and when everyone is tired of eating other forms of Jackfruit recipe riped Jackfruit.  Jackfruit jams are prepared in huge quantity. Aroma of Jam being prepared itself is lip-smacking. Eating jackfruit jam itself was yummy. Grandma and my mother always had a sweet tooth use to love Sweets. So thought of uploading a sweet which wasn’t usually prepared as kids we used to only love white color paysams i.e. paysams prepared with milk and sugar. Jackfruit jam was stored in her store room or she had a wooden rectangular shaped storage cupboard.  Jackfruit paysam are the star of all other paysams!  

 Traditionally it’s prepared from scratch so it’s very time consuming and lot of hard work. In Kerala weddings too it’s a one of the important paysam with rest 2or 3 paysams.  If you’ve ever had kheer before, then you’ll find that this is a similar dessert.

 

INGREDIENTS

½ cup Jackfruit jam

1 tablespoon ghee

¼ cup coconut slices (Coconut normally used are the dried ones)

1 ¼ cups water

1 cup of full-fat coconut milk (first milk extracted from 1 coconut

2cups of coconut milk (second extract of coconut)

1 cup jaggery melted, adjust to taste!

½ teaspoon cardamom powder 

 

Method

Heat a thick bottom pan. I have seen my grandma preparing paysam in Brass vessel called Urali. Add Jackfruit jam jiggery and second extract of milk. Stir until combined to thick consistency. When it comes to right consistency switch off the flame. Add the first extract of coconut milk and cardamom powder.

In the same kadai Add ghee once it melts, add the coconut pieces Stir-fry until golden. Serve warm or cold and garnish with the ghee coated cashews and coconut.