Karnataka Style Jackfruit Moong Dal Payasa Recipe
Yummy ripe jackfruit combined with moong dal, coconut and jaggery, this Karnataka Style Jackfruit Moong Dal Payasa Recipe, is from the coastal region of karnataka. It gets its sweetness from the ripe jackfruit and jaggery, and has absolutely no sugar.
Jackfruit Moong Dal Payasa Recipe is a flavorful treat for jackfruit lovers from the state of Karnataka. This payasam is a speciality from coastal region of Karnataka. There are many ways of preparing this payasa. In this recipe, I have used ripe jackfruit pieces, yellow moong dal, jaggery with little soaked rice to get nice thick texture to payasa.
Serve Karnataka Style Jackfruit Moong Dal Payasa Recipe as a dessert along with a meal of Steamed rice, Mangalore Nurge Gashie, Hesaru Bele Southekayi Kosambari Recipe and Menthya Matvadi Palya Recipe for a complete meal.
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4 Servings
Ingredients
- 1 cup Jackfruit Ripe (Kathal) , chopped
- 1/4 cup Yellow Moong Dal (Split)
- 3/4 cup Jaggery , pounded
- 2 teaspoon Rice , soaked for 20 minutes
- 2 tablespoon Fresh coconut , grated
- 1 teaspoon Cardamom Powder (Elaichi)
- 1 teaspoon Ghee
- 1/4 cup Dry Fruits , finely chopped (I used almonds and cashews)
- 6 Whole Almonds (Badam) , coarsely chopped
How to make Karnataka Style Jackfruit Moong Dal Payasa Recipe
To begin making the Karnataka Style Jackfruit Moong Dal Payasa Recipe, in a mixer, grind together 1/2 cup of the jackfruit, soaked rice, grated coconut and few almonds into fine paste.
In a pressure cooker,combine the yellow moong dal, with 2 tablespoons of water and pressure cook for 2 whistles. Turn off the flame and allow the pressure to release naturally. Drain and set aside.
In a tadka pan, heat ghee on medium flame, once the ghee is hot, add the dry fruits and fry them till they just begin to become brown in colour. Switch off heat and keep aside.
Heat a kadai on medium flame, add the ground jackfruit paste, cooked yellow moong dal, remaining jackfruit pieces, jaggery, and cardamom powder with required amount of water and bring to a boil.
Once the jaggery melts and payasa recipe starts to thicken, add the ghee fried dry fruits and boil for a minute and switch off heat.
Serve Karnataka Style Jackfruit Moong Dal Payasa Recipe as a dessert along with a meal of Steamed rice, Mangalore Nurge Gashie, Hesaru Bele Southekayi Kosambari Recipe and Menthya Matvadi Palya Recipe for a complete meal.
Coconut milk can also be used for payasa preparation.
The jaggery quantity can be adjusted based on the sweetness of ripe jackfruit pieces.
Karnataka Style Jackfruit Moong Dal Payasa Recipe is part of the Recipe Contest: South Indian Cooking
