Kujje Payasa Jackfruit Dessert
Indulge in the tropical sweetness of Kujje Payasa, a delightful jackfruit dessert that beautifully combines traditional South Indian flavors with a creamy, luscious texture. This rich payasa, made with tender, ripe jackfruit pieces simmered in a base of silky coconut milk, is naturally sweetened with earthy jaggery for a wholesome treat. A hint of cardamom enhances its aromatic profile, while a touch of rice flour adds a satisfying thickness. Topped with golden-fried cashews and plump raisins in ghee, this dessert is a perfect blend of flavors and textures. Ready in just 40 minutes, Kujje Payasa can be served warm or at room temperature, making it a versatile choice for festive gatherings or a sweet ending to any meal. Perfect keywords: jackfruit dessert, South Indian payasa, coconut milk pudding, jaggery sweet, traditional Indian recipe.
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Recipe Information
Ingredients
- 2 cups Ripe jackfruit pieces (seedless)
- 1 cup Jaggery
- 1 cup Thick coconut milk
- 2 cups Thin coconut milk
- 1 tablespoon Rice flour
- 0.5 teaspoon Cardamom powder
- 2 tablespoons Cashews
- 2 tablespoons Raisins
- 2 teaspoons Ghee
Instructions
Chop the ripe jackfruit into small bite-sized pieces and set aside.
In a deep pan, combine the jackfruit pieces and 2 cups of thin coconut milk. Cook on medium heat until the jackfruit becomes soft and tender (about 10 minutes).
In a separate bowl, dissolve the jaggery in 1/4 cup of water and heat it gently until it melts completely. Strain to remove any impurities.
Add the jaggery syrup to the cooked jackfruit mixture. Stir well and let it simmer for 5-7 minutes, allowing the flavors to meld together.
Mix 1 tablespoon of rice flour with 2 tablespoons of water to make a smooth slurry. Slowly add this slurry to the pan while stirring continuously to avoid lumps. This will help thicken the payasa.
Pour in the thick coconut milk and stir gently. Cook for another 2-3 minutes on low flame. Turn off the heat once it starts bubbling and thickening slightly.
Add the cardamom powder and mix well for a fragrant finish.
In a small pan, heat ghee and fry the cashews until golden brown. Remove the cashews and then fry the raisins in the same ghee until they puff up.
Garnish the payasa with the fried cashews and raisins. Serve warm or at room temperature for a delicious treat.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 211 mg | 9% | |
| Total Carbohydrate | 414.7 g | 151% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 370.4 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 703 mg | 54% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 4501 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
