Last Updated on 1 month by Neha Deshmukh

Jackfruit Seed Payasam Recipe – Authentic Indian Dessert with Coconut & Jaggery

Introduction

Oh, payasam! Is there anything more comforting? This Jackfruit Seed Payasam (also known as chakkapayar payasam in some regions) is a little different from your usual rice or vermicelli kheer. It’s a traditional South Indian dessert that uses the often-discarded seeds of the jackfruit, transforming them into something unbelievably delicious. I remember my grandmother making this during Onam, and the aroma would fill the entire house. It’s a bit of work, but trust me, the result is so worth it.

Why You’ll Love This Recipe

This payasam is a delightful blend of textures and flavors. The creamy coconut milk, the sweetness of jaggery, and the subtly nutty jackfruit seeds create a truly unique dessert experience. Plus, you’re using a part of the fruit that often goes to waste – talk about sustainable cooking! It’s a fantastic way to impress your family and friends with a truly authentic Indian treat.

Ingredients

Here’s what you’ll need to make this delicious Jackfruit Seed Payasam:

• 25 jackfruit seeds
• 1 cup grated coconut
• 2 cups water (for coconut milk)
• 200 gm jaggery
• 1 tbsp ghee
• 5-6 cashews
• 5-6 raisins

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Jackfruit Seeds: A Nutritional Powerhouse & Regional Uses

Jackfruit seeds are surprisingly nutritious! They’re a good source of protein, fiber, and B vitamins. In many parts of South India, they’re roasted and eaten as a snack, or even added to curries. Make sure you’re using seeds from a ripe jackfruit – they’re easier to cook and have a milder flavor.

Grated Coconut: Fresh vs. Dried & Flavor Profiles

Freshly grated coconut is always best for payasam. It lends a beautiful aroma and flavor. If you can’t find fresh, you can use unsweetened desiccated coconut. Just remember that the flavor won’t be quite as vibrant.

Jaggery: Varieties & Health Benefits Compared to Sugar

Jaggery (gur) is unrefined sugar, and it adds a lovely caramel-like flavor to the payasam. There are different types of jaggery – golden, dark, and liquid. I prefer using golden jaggery for this recipe, but any variety will work. Jaggery is also considered healthier than refined sugar as it retains some of the molasses.

Ghee: Clarified Butter – Types & Substitutions

Ghee is clarified butter, and it adds a rich, nutty flavor. You can use homemade or store-bought ghee. If you don’t have ghee, you can substitute with vegetable oil, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to soften those jackfruit seeds. Place the 25 jackfruit seeds in your pressure cooker with enough water to cover them. Pressure cook on high heat for 3 whistles, then reduce the heat to low and simmer for another 45 minutes. Let the pressure release naturally – don’t force it!
2. While the seeds are cooking, let’s make the coconut milk. Blend the 1 cup grated coconut with 2 cups of water until smooth. Then, strain the mixture through a fine-mesh sieve, squeezing out all the milk. Discard the coconut residue.
3. Now, for the jaggery. Melt the 200 gm jaggery in 100 ml of water over medium heat. Stir until the jaggery is completely dissolved. Let it cool completely – this is important!
4. Once the seeds are cooked, drain them and mash them thoroughly using a potato masher. You want a nice, smooth pulp.
5. In a saucepan, combine the mashed jackfruit seeds, the coconut milk, and the cooled jaggery syrup. Mix everything well.
6. Simmer the mixture on low heat for 10-15 minutes, stirring occasionally. This will help the flavors meld together and the payasam to thicken.
7. Finally, let’s add the finishing touches! Heat the 1 tbsp ghee in a small pan. Fry the 5-6 cashews and 5-6 raisins until they turn golden brown. Add them to the payasam before serving.

Expert Tips

• Don’t skip the step of letting the jaggery cool completely. Hot jaggery can sometimes make the payasam grainy.
• Stir the payasam frequently while it’s simmering to prevent it from sticking to the bottom of the pan.
• If the payasam becomes too thick, add a little more coconut milk.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Vegan Jackfruit Seed Payasam

Simply substitute the ghee with coconut oil or any other plant-based oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Cardamom, Nutmeg)

A pinch of cardamom or nutmeg can add a lovely warmth to the payasam. My friend, Priya, always adds a tiny bit of nutmeg – it’s delicious!

Festival Adaptations (Onam, Diwali)

This payasam is traditionally made during Onam, but it’s also perfect for Diwali or any other special occasion.

Serving Suggestions

Serve the Jackfruit Seed Payasam warm or chilled. It’s delicious on its own, or you can pair it with other Indian sweets. A sprinkle of chopped nuts on top adds a nice touch.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

What are jackfruit seeds and are they safe to eat?

Yes, jackfruit seeds are perfectly safe to eat! They’re a nutritious and delicious ingredient.

Can I use store-bought coconut milk instead of freshly extracted?

You can, but the flavor won’t be as fresh and vibrant. If using store-bought, opt for full-fat coconut milk for the best results.

What is the best way to soften jackfruit seeds quickly?

Pressure cooking is the fastest and most efficient way to soften jackfruit seeds.

Can I adjust the sweetness level of the payasam?

Absolutely! Adjust the amount of jaggery to your liking. Start with less and add more as needed.

How can I prevent the payasam from sticking to the bottom of the pan?

Use a heavy-bottomed saucepan and stir frequently while simmering.

What are some other traditional Indian desserts using jackfruit?

Besides payasam, jackfruit is used in chakka pradhaman (a Kerala-style payasam), jackfruit halwa, and even jackfruit ice cream!