Phanasachi Kheeri
Jackfruit payasam — ripe jackfruit bulbs cooked down in thin coconut milk until they soften and sweeten further, then thick coconut milk and jaggery added and simmered gently until the payasam thickens to a golden, fragrant, fruit-rich dessert. Cardamom and a pinch of saffron finish the preparation. The Saraswat jackfruit payasam uses coconut milk rather than cow's milk, giving it a lighter texture than kheer and a tropical sweetness from the dual coconut-jackfruit combination. Made at Ganesh Chaturthi, Diwali, and summer family gatherings when jackfruit is at its peak ripeness; the perfume of ripe jackfruit cooking in coconut milk is one of the most evocative festival smells of the Konkan coast.
Cuisines
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Recipe
Ingredients
| 1 cup | raw jackfruit (phanas) |
| 1 cup | jaggery |
| 1 cup | coconut milk |
| 1/2 teaspoon | cardamom powder |
| 1 tablespoon | ghee |
| 1/4 cup | cashew nuts |
| 1/4 cup | raisins |
| 1 pinch | salt |
Instructions
- 1 Peel and chop the raw jackfruit into small pieces.
- 2 In a pot, add the jackfruit pieces and enough water to cover them. Boil until they are tender.
- 3 Drain the water and mash the boiled jackfruit pieces into a coarse paste.
- 4 In a pan, heat ghee and roast the cashew nuts and raisins until golden. Set aside.
- 5 In the same pan, add the mashed jackfruit and cook for a few minutes.
- 6 Add jaggery to the jackfruit and stir until it melts and blends with the jackfruit paste.
- 7 Pour in the coconut milk and mix well. Allow it to simmer for 5-7 minutes.
- 8 Add cardamom powder and a pinch of salt, stirring well to combine.
- 9 Finally, add the roasted cashew nuts and raisins. Mix well and remove from heat.
Tips
Use fresh coconut milk for a richer taste, and adjust the sweetness by varying the amount of jaggery.