Jackfruit Moong Dal Payasam - Palapazham Paruppu Pradaman

Jackfruit Moong Dal Payasam - Palapazham Paruppu Pradaman - Payasam Recipes with Jackfruit

Jackfruit moongdal payasam - delicious dessert prepared with jackfruit, jaggery, moong dal and coconut milk.

Jackfruit is one of our family favourite fruit for its taste and aroma. For most of our family occasions or get together, my perippa always include a dessert with jackfruit. During such occasions, our house was filled with the jackfruit aroma and it was mesmerizing memories.When I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine, my Rema Athai taught me this payasam dish. She told me this chakka payasam can be prepared in two different methods. Traditional chakka payasam is prepared with jackfruit, jaggery and coconut milk. In this recipe, the only additional ingredient is moong dal and they both are closely related to each other. They both taste as good as they look. As I told in my previous payasam dishes, I would always prefer pagu vellam (dark brown jaggery) which is perfect for traditional desserts.

Here is a short video for Jackfruit Moong Dal Payasam

Similar Paysam recipes

Jackfruit Moong Dal Payasam - Palapazham Paruppu Pradaman with step by step photos

Prep time : 20 minutes
Cook time : 1 hour
Serves : 4
Category : dessert
Author : Muthulakshmi Madhavakrishnan

Ingredients

15 ripe jackfruit pods
1/4 cup split moong dal
1.5 cups jaggery
1 medium coconut
10 broken cashew nuts
1/2 tsp cardamom powder
4 tbsp ghee

Cooking Directions

Heat a kadai and dry roast the moong dal. Do not let it turn brown. When you get a nice aroma, turn off the heat and pressure cook the dal for 5 whistles.

Take jackfruit pods and remove the seeds. Using a knife, gently cut them into small pieces. Add it to a heavy bottomed kadai and pour 1 cup of water. Close it with a lid and cook the jackfruit on medium heat for 15 minutes.

After 15 minutes, the jackfruits will be cooked well. Mash them with a ladle. In the meantime, grate the coconut and extract the thick and thin coconut milk with required water.

In a small vessel measure and add the jaggery to it. Add 1/2 cup of water and cook for 5 minutes. When the jaggery has dissolved well strain it well to remove the impurities.

Next, add the strained jaggery syrup and mix well with the jackfruits. Add the cooked moong dal, 2 tbsp ghee and cook the payasam for 5 to 7 minutes or until it gets thick.

Now add the thin coconut milk and cook for 10 to 12 minutes. Add 2 tbsp ghee and stir in between to avoid burning. Add the cardamom powder mix well.

Heat the remaining ghee in a pan and fry the cashew nuts till golden brown and add it to the payasam.

Finally, add the thick coconut milk and mix well. Cook for a minute and turn off the heat.

Delicious Jackfruit moong dal payasam is ready to serve.

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