Jackfruit Kheer

Melt the shaved jaggery pieces with 3/4 cup water in a sauce pan. Keep flame on high until liquid comes to a boil. Reduce to medium and have it simmer until it comes to a mild syrup consistency or once one thread of syrup is maintained without breaking when pulled apart either between fingers or when dipping spoon into the syrup.

Strain canned jackfruit and rinse. Place in 1/4 cup water over heat and bring to a boil. Lower flame to medium low and let simmer until cooked through and fruit is soft, about 15 minutes. Take off heat.

Process jackfruit to a semi chunked form or mash with a vegetable masher.

Again on medium heat, in a deep heavy duty pan, place processed jackfruit. Stir in 1 tablespoon ghee and combine with jackfruit.

Strain the jaggery syrup into the jackfruit mixture. Let simmer for a couple of minutes.

Keeping aside 1 cup undiluted pure coconut milk, dilute the remaining milk with the remaining 3/4 cup water and pour into the mixture. Bring to a boil, stirring at intervals. Reduce heat to medium-low and let simmer for an additional 10 minutes.

Pour in the reserved undiluted milk and cardamom powder. Mix through and heat for an additional minute. Take off flame and set aside.

Fry the almonds and coconut slices in the remaining 2 tablespoons ghee. Add to the cooked payasam. Alternatively, scatter the individual servings with the fried garnishing.

Have it warm or refrigerate for a couple of hours and enjoy chilled.

Recipe loosely adapted from Mrs. K.M Mathew’s Jackfruit Jam Payasam.