Jackfruit Payasam

Yields: 6 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 25 Mins Total Time: 45 Mins

Jackfruit is one of the very tasty tropical fruit. In India, Jackfruits can be seen in many people’s backyard. Jackfruit is a bit tricky and time-consuming to clean.  However, the taste of the fruit is worth the time spent cleaning them up. This Jackfruit payasam is very famous in Kerala and is called as Chakka Payasam or Chakka Pradham or Palapazha Payasam. When Jackfruit is in season, it is combined with the staple coconut milk to make this yummy and tasty payasam. Jackfruit is basically ground to a fine paste to make this payasam. However, I have hand mashed the jackfruit to get a chunky texture. Do make this Jackfruit payasam for this upcoming Vinayagar Chaturthi and serve as prasadham to Lord Ganesha.


0/8 Ingredients
Adjust Servings


0/4 Instructions
  • Peel, Wash, and deseed the jackfruit pieces. Roughly chop the jackfruit and measure a cup of it. Add the jackfruit to a pressure cooker.
  • Add one cup of water and pressure cook for three whistles. Coarsely mash the cooked jackfruit with a ladle or a hand masher.
  • Dissolve half a cup of jaggery in 1/4th cup of water. Add the dissolved jaggery syrup to the cooked jack fruit and allow it to boil.
  • Add thin coconut milk and let it boil for 5 mins until it thickens. Add a dash of cardamom powder to it. Now add thick coconut milk and switch off the stove. Roast cashews until golden brown in color. Add it to the payasam and serve.


  • You can also add a pinch of dry ginger powder along with cardamom powder.
  • Instead of coarsely mashing the cooked jackfruit, you can also grind it in a mixer as a paste.
  • Roast finely chopped coconut pieces along with cashews and add it to the payasam if you like them.

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