Jackfruit Moong Dal Payasam is a flavorful treat for jackfruit lovers. It is a traditional dessert from regions of coastal Karnataka. There are many ways of preparing this payasam. It’s a delicious glutenfree and vegan recipe.
I have learnt this jackfruit moong dal payasam recipe from my mother-in-law, In this recipe, I have used ripe jackfruit pieces, split green gram or moong dal, jaggery with little soaked rice paste to get nice thick texture to payasam. Do try this dish which is delicious for any occasion.
How to make jackfruit moong dal payasam
Use few pieces of jackfruit pieces while making the paste for payasa, this helps in equally distributing the flavor. This also helps in thickening of payasam.
Make a fine paste of jackfruit, fresh grated coconut, soaked rice, almonds and cardamom. Boil this with moong dal, jaggery with required quantity of water. Adjust the amount of jaggery as per the sweetness of jackfruit.
Add jackfruit pieces at the end of boiling payasam, this ensures they don’t become too soft. Let the jackfruit pieces be slightly big, so that this can enjoyed while eating the payasam Continuous stirring is very important to avoid sticking of the payasam at the bottom.
This payasam can be thick or slightly thin. Adjust the consistency as per requirement using water. It slightly thickens as it cools down.
Flavoring the payasam
Add mild flavorings agents like cardamom in less quantity, so that jackfruit flavor is dominant. Dry fruits fried in ghee also give nice flavor and crunchiness to payasa.
Watch how to make
Jackfruit Moong Dal Payasam video
Jackfruit recipes on blog click here
Jackfruit moong dal payasam
- Jackfruit pieces – ¼ cup
- Grated coconut - 2 tbsp
- Soaked rice - 2 tsp
- Cardamom or yellaki- 2 small
- Almonds - 4-6 nos
- Jackfruit pieces - 1 cup
- Split green gram or moong dal (cooked) - 1/4 cup
- Jaggery - 3/4 cup grated
- Finely chopped dry fruits (fried in ghee) - ¼ cup
- Water as required
- Grind together ¼ cup jackfruit pieces, grated coconut, soaked rice, almonds and cardamom into fine paste.
- Boil together cooked moong dal, ground paste, jaggery, with required amount of water.
- Boil well on low heat with continuous stirring for 5minutes.
- Add the chopped remaining jackfruit pieces and boil for 3-5 minutes.
- Add the ghee roasted dry fruits and serve hot.
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