Chakka pazham Aval Payasam- Jack fruit Pudding/Payasam
Do you like pudding with Jack fruit? Today’s recipe is a bowl of fruity goodness that will surely satisfy your sweet tooth cravings. It is creamy rich, dessert made with aval/poha/beaten rice, jack fruit, and milk. Ripe jack fruit has a distinctive fruity aroma and is sweet like honey. Jack fruit is one fruit that makes me super excited, and I love trying different recipes with it. My mom makes a breakfast pudding that is not overly sweet, with ripe jack fruit, coconut milk, and rice dumplings. It is one of those simple, homey recipes that make you nostalgic, and you keep coming back to it time and again. This payasam was inspired by that traditional recipe and is a delightful treat that you can serve on special occasions. Jack fruit is now in season, and there is no better time to try this payasam/pudding. Jack fruit adds an exotic taste to payasam, and you’re in for a treat!
Chakkapazham payasam has the beautiful fragrance of ghee, cardamom, and jack fruit. Alternatively, you can make it with coconut milk or almond milk as a vegan option. Coconut milk and jaggery go well together. You can use jaggery instead of sugar. Check this Kerala style chakka pradhaman which is jack fruit pudding with coconut milk and jaggery.
Jack fruit is the most versatile of all tropical fruits. It is a common fruit in Kerala and South India. When ripe and your whole house will be filled with its sweet aroma. It is rich in antioxidants, vitamin c, magnesium, and potassium. The best place to find fresh jack fruit in the US is specialty markets like Whole Foods or Asian and Indian Stores. Jack fruit is a large fruit, and there is so much you can do with this fruit. Looking for some more ideas with ripe jack fruit, then check these recipes too.
Chakka pazham Aval payasam and is a delicious and easy recipe. Aval/poha/beaten rice is easily available and inexpensive. It is dry rice flakes or flat rice that is great for snacking, for a quick breakfast, or making puddings. Rice is parboiled before flattening to make aval. It is a vegan, low-calorie, healthy snack option. You can also add sabudana or tapioca pearls, but it is optional. They are soft and delicate with a slightly chewy texture and helps thicken puddings.
Prepping the Jack fruit
Use varikka chakka variety for this recipe. It is sweet and firm flesh even when it is ripe and has a chewy texture. This variety has less fiber and is good to make desserts.
Cut jack fruit into half and then into four quarters. The pale-yellow, plump bulbs, which are edible and joined at the core. Slice off the core, and use your hand to pull it away from the white fibers. Discard the fibers, and the rind. Save the seeds for curries and stir fry.
Chakka pazham Aval Payasam- Jack fruit Pudding/Payasam Recipe
Aval/poha/beaten rice- 1 1/2 cup
Jack fruit chopped- 1 1/2 cup + 2 tbs sugar
Sabudana/ tapioca pearls- 1/2 cup
Milk- 6 cups
Sugar- 1 cup
(adjust according to sweetness)
Crushed cardamon- 5-6
Raisins and cashew nuts- a few
Ghee- 2 tbs
In a heavy bottom pan, take 6-8 cups of water, and bring to a boil. Add the sago pearls and allow it to boil for four to five minutes, drain and add a fresh batch of boiling water and continue cooking till it is translucent. Strain and run under cold running water and set this aside.
In a saucepan, add milk and bring it to a boil.
Heat 2 tbsp of ghee in a heavy pot vessel and add cashew nut and fry for a minute, followed by raisins. Saute till they change color drain and set aside. Add the chopped jack fruit and two tablespoons of sugar. Saute till it changes color to golden. When the jack fruit is cooked, and soft remove it from the pan and set aside.
Now to the same pan, add aval/flat rice and fry in medium flame till it slightly changes color and becomes crispy. Pour in the warm milk and stir well so that there are no lumps. Cook till the aval becomes soft. Stir occasionally. It will take around 4-5 minutes. Add sugar and cooked sabudana/tapioca pearls simmer till it attains desired consistency. Mix in the cooked jack fruit, crushed cardamom, and stir well. Switch off the flame and garnish with the ghee fried cashew nuts and raisins. Payasam is ready. It is best when served chilled. Let it sit in the refrigerator for two to three hours for the flavors to develop. Enjoy!
You might also like,
Palada Pradhaman/ Payasam
Neipayasam/ Aravana payasam
10 Delicious Kerala Sadhya Payasam/ Pradhaman Recipes
Chakka Puttu- Steamed Jack fruit Puttu
Chakka Pazham Pori- Chakka Appam/ Ripe Jack Fruit Fritters
Hope you will all enjoy!