About The Recipe:

Palapazham Thengai Paal Payasam | Jack Fruit Coconut Milk Payasam recipe, is very easy to make and one of my favorite payasam. It is made with the main ingredient of palapazham, jaggery and coconut milk. Follow the recipe as below with step by step images and instructions.

YouTube - Palapazham Payasam | Jack Fruit Payasam

Recipe : Palapazham Thengai Paal Payasam | Jack Fruit Coconut Milk Payasam Prep Time: 10 minutes Cook time: 25 minutes Recipe Cuisine: Indian Recipe Category: Payasam Serves: 6 persons

Ingredients :

Palapazham | Jack Fruit - 2 cups (1\2" size chopped)

Ghee - 2 tbsp + 2 tbsp

Jaggery - 1 cup

Raisins - 2 tbsp

Cashews - 2 tbsp

2nd Extract Coconut Milk - 4 cups

Cardamom - 3 no (crushed)

1st Extract Coconut Milk - 1 cup

Method :

To make the jaggery syrup, heat 3\4 cup of water and jaggery, cook over medium flame. When the jaggery dissolves, remove from the flame and keep aside.

To make the payasam, heat the ghee in a pan and roast the cashew till golden colour, keep aside. Then roast the rasins and keep aside.

In the same pan, add the remaining ghee, add the jack fruit and cook for two to three minutes over lower-medium flame.

Add the second extracted coconut milk, mix well and cook for about five minutes over medium flame or till the jack fruit turns soft.

Filter the jaggery syrup in to the payasam mixture, mix well and boil for two minutes.

Add the cardamom, roasted cashews and raisins, mix well.

Finally add the first extracted coconut milk, mix well and remove from the flame. Now the payasam is ready.

Notes: Always add the first extracted coconut milk at last and no need to cook, else it will turns into curdle texture.

Step By Step Images:

Palapazham thengai paal payasam | Jack fruit coconut milk payasam required ingredients are shown in the above image.

First to make the jaggery syrup, heat 3\4 cup of water and jaggery in a pan, bring to boil and cook over medium flame. When the jaggery dissolved in the water completely means, remove from the flame and keep aside the syrup.

To make the payasam, heat the ghee in a kadhai or pan and roast the cashew nuts till golden colour, keep aside them. Then roast the rasins and keep with cashews.

Add the remaining ghee and chopped palapazham, cook for two to three minutes over lower-medium flame.

Add the second extracted coconut milk, mix well, bring to boil and cook for about five minutes over medium flame or till the jack fruit turns soft. Filter the jaggery syrup into the payasam mixture and mix well.

Boil for two minutes and add the cardamom, roasted cashews and raisins, mix well.

Finally add the first extracted coconut milk, mix well and remove from the flame. Now the payasam is ready.

Serving Suggestion: Serve the palapazham payasam with the murukku. Page: Collection Of Payasam | Kheer Recipes. Variation: Similarly you can try with the pasi paruppu, but the cooking time will vary. If you like this recipe: You will like this paneer payasam recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on facebook

By Kalais