Kujje Payasa Jackfruit Dessert Food

KUJJE PAYASA (JACKFRUIT DESSERT)

Steps:

• In a medium saucepan, heat the coconut milk.
• The jackfruit I buy comes in 8oz DRAINED weight, and 20oz net weight. Drain, rinse and dice the jackfruit if using canned.
• Now add the diced jackfruit and sugar to the coconut milk.
• Cook on medium low flame, stirring often until jackfruit is tender (about 40 minutes).
• In the last five minutes of cooking, stir in the cardamom.
• Serve either warm or chilled.
• NOTE: If you're able to find it, there's nothing like fresh juicy ripe jackfruit. For this dish, use firm fruit not the floppy one. Don't throw away the seeds - they can be roasted and taste somewhat like roasted chestnuts.
• For a more authentic flavor, use homemade coconut milk and jaggery in place of brown sugar.

MANGO PAYASAM

Steps:

• Peel and chop mango in coarse pieces.
• Lightly boil the pieces in a pot consisting of a little bit of water.
• Put the slightly boiled mango in a blender. Coarsely blend mango allowing the pieces to remain in chunks. Keep it aside.
• With the two coconuts, crack in half and shred. Take the shredded coconut and make 1 cup of first extract, 3 cups of second extract, and three cups of third extract.
• Put both the sugar and water in a pot and boil until it comes to a rather stringy consistency.
• Add the mango from the blender along with the third extract coconut milk to the pot consisting sugar and water.
• When the mixture becomes thick, add the second extract and stir again.
• After a few minutes, add the thick coconut milk or the first extract.
• In the meantime, lightly fry crushed cardamom, raisins and cashew nuts.
• Garnish with powdered cardamom and raisins and cashew nuts fried in ghee.