*Jackfruit pod – 1 kg.
*Jaggery – 1 round piece.
*Coconut milk – thick – 1 cup.
thin – 1 cup.
*Sago – 250 gms.
*Cardamom – 1 teaspoon.
*Cumin – 1 teaspoon.
*Cashew – 50 gms.
*Raisin – 50 gms.
*Peanut – 100 gms.
*Cow milk – 1 glass.
*Dried ginger powder – 2 tablespoon.
*Ghee – 3 tablespoons.
1 Clean the jackfruit pods and chop them into small pieces.
2 Make jaggery syrup by keeping the jaggery and water over the flame.
3 Cook sago in another pot with enough water, once cooked remove from the flame.
4 Peel the peanuts.
5 Extract thick and thin coconut milk.
6 Crush cardamom and cumin.
7 Heat a pan with ghee. Fry cashew, peanut, and raisins.
8 To make the payasam, take a heavy bottom pan. Pour the jaggery syrup, when it comes to a boil add the chopped jackfruit pods and ghee.
9 When the jackfruit is cooked add in the sago and mix well. Add in the thin coconut milk.
10 Make a mix of cow milk and dried ginger powder and combine it with the jackfruit.
11 When jackfruit is cooked and the payasam starts to thicken add cardamom and cumin mix, and the fried cashew, peanuts, and raisin.
12 For the final step, mix in the thick coconut milk and remove from the flame just before it starts to boil.