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Payasam made with Jackfruit(Chakka)
Published On: 09 Sep 2005
English: Jack Fruit
tamil: Pala Pazham / Palli Kai
kannada: Halasu / Kujee / Halasina Hannu
hindi: Kathal / Katahal
Konkani: Ponosu / Barco
for more details, click the name of the ingredient
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
Grate the coconuts and prepare thick coconut milk(2 glass), thin coconut milk(3 1/2 glass) and very thin coconut milk(5 glass).
:- To prepare this dish, it¦s necessary to use only ripe jackfruit. Hence, make sure that you get some good varikka chakka.
Cut open the jackfruit and take the ripe pieces from it.
Beat it in a mixer grinder.
Mix this with jaggery and cook it in a vessel.
Add ghee in between.
:- This is how you prepare the jackfruit jam.
When the jackfruit and jaggery is fully cooked, add the very thin coconut milk and allow it to boil.
Wait for the water content to get reduced.
Add the thin coconut milk allow this to boil and get reduced.
Mix the powdered cardamom with the thick coconut milk and pour this into the Urali.
:- Do not allow it to boil.
Lower the flame and heat it through.
Fry the chopped coconuts in the remaining ghee.
Add the raisins and cashewnuts and fry them, till they turn brown.
Add the fried ingredients into the payasam.
Very nice...I added a pinch of dry ginger powder at the end to lend a distinct nice flavour. Thanks.
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it ame out good.small tips along with the recipe really helped me.
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