Jackfruit Paayasa(kheer)/ಹಲಸಿನ ಹಣ್ಣಿನ ಪಾಯಸ

This is one of the most famous and common dish during the Jackfruit season at almost every havyaka house hold. Eating uddina dose (blackgram dal crepe) with Jack fruit paayasa is heaven. We managed to get atleast one whole jackfruit during the season. Some times the count goes up to 5 depending on the availability of the fruit. Eating Jackfruit is like a feast for us. We never missed it here in Toronto. Only thing I miss a lot is raw/tender Jackfruit. We can make several dishes from the Jackfruit .
Well, as you already know, I used fresh Jackfruit here. You can use tin Jack fruit if you do not get fresh ones.   It is very easy to make. Give it a try.

Preparation time: 20 min
Servings: 6 to 8

Ingredients 

• 4 cups chopped Jackfruit flesh/ Sole/Thole
• 1 1/2 cups Jaggery/brown suger
• 4 cups grated coconut or 4 cups of coconut milk ( i used fresh grates of 1 big coconut)
• 7 to 8 Cardamom/Elachi
• 2 tbsp soaked rice/ rice flour/ or Suji/Rava
• Pinch of salt. 
• Water as required

Method:

• Cook the Jackfruit with Jaggery in 2 cups of water until it becomes soft.
• In the mean while grind the Coconut with Cardamom and soaked rice/ rice flour/ or Suji/Rava   in 2 cups of water. Grind into smooth fine paste.
• Strain the ground mixture in a strainer or muslin cloth. 
• Grind again with 2 cups of water, strain again. Squeeze out all the milk.
• Now pour the Coconut milk into cooked mixture. Boil for 5 to 6 min  until it becomes thick and cooked well with occasional stirring. 
• Serve hot with Dosa or you can have it as a dessert.