Kadachakka/ breadfruit payasam is a quick dessert . You can make this with coconut milk and jaggery or with sugar.This is my mom’s recipe. Here I have used sago pearls along with bread fruit to make this payasam. My mom some times makes it with small rice dumpling called kozhukatta.Give this recipe a try, you will surely love it.
Bread fruit sliced- 3 cup
Sago pearls/ chowari-1/2 cup
Thick coconut milk- 1 1/2 cup
Thin coconut milk- 3/4 cup
Powdered jaggery- 1 cup
(Adjust according to sweetness you prefer)
Water- 3/4 cup
Cardamom crushed- 5-6
Chukku/dry ginger powder- a pinch (optional)
Sliced coconut- 3 tbs
Raisins and cashew nuts- a few
Ghee- 2 tbs
To cook the sago boil 5-6 cups of water. Add the chowari and allow it to
boil for two to three minutes, drain and add fresh batch of boiling
water (again 5-6 cups) and continue cooking till it is clear and translucent. Strain and
run under cold running water and set aside.
In a heavy bottom pan bring 3/4 cup of water and jaggery to a boil.
Simmer till it is completely dissolved.Strain the impurities and return to the stove and allow to thicken.
Chop bread fruit into thin slice. Heat one tbs of ghee in a pan. Add the sliced bread fruit and saute for two to three minutes or till it changes color to golden. Add the thick coconut milk and cook for two minutes or till it is soft. Pour the jaggery and
continue to simmer for 2-3 minutes or till the payasam thickens. Add
cardamom powder, dry ginger powder and
thick coconut milk and simmer in low flame for one minute.
one tbs of ghee in a separate pan and fry sliced coconut,cashew nuts and raisins till it turns golden brown. Add this to the payasam and
mix.Allow to cool and serve.
Hope you will all enjoy!