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1
Melt the shaved jaggery pieces with 3/4 cup water in a sauce pan. Keep flame on high until liquid comes to a boil. Reduce to medium and have it simmer until it comes to a mild syrup consistency or once one thread of syrup is maintained without breaking when pulled apart either between fingers or when dipping spoon into the syrup.
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2
Strain canned jackfruit and rinse. Place in 1/4 cup water over heat and bring to a boil. Lower flame to medium low and let simmer until cooked through and fruit is soft, about 15 minutes. Take off heat.
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3
Process jackfruit to a semi chunked form or mash with a vegetable masher.
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4
Again on medium heat, in a deep heavy duty pan, place processed jackfruit. Stir in 1 tablespoon ghee and combine with jackfruit.
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5
Strain the jaggery syrup into the jackfruit mixture. Let simmer for a couple of minutes.
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6
Keeping aside 1 cup undiluted pure coconut milk, dilute the remaining milk with the remaining 3/4 cup water and pour into the mixture. Bring to a boil, stirring at intervals. Reduce heat to medium-low and let simmer for an additional 10 minutes.
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7
Pour in the reserved undiluted milk and cardamom powder. Mix through and heat for an additional minute. Take off flame and set aside.
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8
Fry the almonds and coconut slices in the remaining 2 tablespoons ghee. Add to the cooked payasam. Alternatively, scatter the individual servings with the fried garnishing.
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9
Have it warm or refrigerate for a couple of hours and enjoy chilled.
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10
Recipe loosely adapted from Mrs. K.M Mathew's Jackfruit Jam Payasam.
