Jackfruit Payasam (Gharayi)

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PICT0026Now is the season of Jackfruit and we prepare a few items like the jack papad, Mulik, chips, pudding, idli, dosas etc., Today I would like to put up Jackfruit pudding – something that can be relished both warm and chilled.

What you need to have:

1. Jackfruit sheaths chopped – 1 cup

2. Coconut milk (thick) – 1 cup

3. Raw rice – 1/6 cup

4. Jaggery/Mollasses – 1/2 cup

5. Cardamom – 4-5

6. Cashews – A few

7. Water in all – 1 Litre

PICT0042 Jackfruit

PICT0045 Ingredients of Jackfruit pudding

What you do with what you have:

1. Chop jack sheaths into small pieces, chop Jaggery/Mollasses and keep it aside. Chop cashews as well into small pieces.

2. Soak rice in water for about an hour. After an hour grind soaked rice and pealed cardamom in mixer to a medium fine consistency adding suficient quantity of water.

3. Place a broad based bowl with 2 glasses of water in it on medium flame. When it boils add chopped jaggery to it and let it be on the flame till it dissolves in it.

4. At this stage add chopped jack sheaths to it and allow it to cook. Add chopped cashews as well to it.

Picture 071
Cooked Jackfruit sheaths cooked in Jaggery syrup

5. When done, add ground rice from step 2 and about 2-3 glasses of water to it and keep stiring continuously till it thickens. If needed add some more water to it. In all use 1 litre water for the dish. Lastly add coconut milk to it and stir well and bring it to boil.

Ready to serve Gharayi is as shown in the image below.

PICT0026 Ready to serve Jackfruit pudding (Gharayi)

Good to remember:

1. These days people use wheat sujee instead of rice to ease the recipe. Tastewise adding ground rice would be better.

2. The thing is always keep stiring the dish after adding ground rice mixture to avoid the dish from getting burnt and turning tasteless.

How long it takes: 1 hour

Number of servings: 5-6 people


4 thoughts on “Jackfruit Payasam (Gharayi)

    suparna said:
    May 14, 2009 at 1:38 am

    Hi Pratibha,
    hhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhmmmmmm…love it …just love it 🙂 flavourful and aromatic, my tastebuds are craving for this one now 🙂 fab. presentation. Love the homely feel that I get while reading ur recipes and looking at the pictures here makes me nostalgic time and again.
    Thanks for the recipe.

    prathibalrao responded:
    May 15, 2009 at 4:33 am

    Hi Suparna,

    This particular pudding is prepared only during 2-3 months of a year( March-June) It is something unique and tastes heavenly!!!! as you said.

    praveen said:
    June 11, 2009 at 6:05 am

    hey….. the payasam is more liquid. how can i get more thicker? whether can i add condensed milk

    prathibalrao responded:
    June 11, 2009 at 3:11 pm

    Hi Praveen,

    You can add condensed milk only on cooling else it will curdle. Instead add a little upma sujee. If you have prepared 4 glasses of payasam add 2 Teaspoons sujee in 1/2 cup water and add it to the payasam and again put it on low flame and bring it to boil stiring continuously so that it will not burn and spoil the taste of the same.

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