Skip to main content

Kadachakka Payasam/ Breadfruit Pudding



Kadachakka Payasam

Kadachakka/ breadfruit payasam is a quick dessert . You can make this with coconut milk and jaggery or with sugar.This is my mom's recipe. Here I have used sago pearls along with bread fruit to make this payasam. My mom some times makes it with small rice dumpling called kozhukatta.Give this recipe a try, you will surely love it.

Ingredients
Bread fruit sliced- 3 cup
Sago pearls/ chowari-1/2 cup
Thick coconut milk- 1 1/2 cup
Thin coconut milk- 3/4 cup
Powdered jaggery- 1 cup
(Adjust according to sweetness you prefer)
Water- 3/4 cup
Cardamom crushed- 5-6
Chukku/dry ginger powder- a pinch (optional)
Sliced coconut- 3 tbs
Raisins and cashew nuts- a few
Ghee- 2 tbs

 

To cook the sago boil 5-6 cups of water. Add the chowari and allow it to boil for two to three minutes, drain and add fresh batch of boiling water (again 5-6 cups) and continue cooking till it is clear and translucent.  Strain and run under cold running water and set aside.
 
In a heavy bottom pan bring 3/4 cup of water and jaggery to a boil. Simmer till it is completely dissolved.Strain the impurities and return to the stove and allow to thicken.

Chop bread fruit into thin slice. Heat one tbs of ghee in a pan. Add the sliced bread fruit and saute for two to three minutes or till it changes color to golden. Add the thick coconut milk and cook for two minutes or till it is soft. Pour the jaggery and continue to simmer for 2-3 minutes or till the payasam  thickens. Add cardamom powder, dry ginger powder and thick coconut milk and simmer in low flame for one minute.

Heat one tbs of ghee in a separate pan and fry sliced coconut,cashew nuts and raisins till it turns golden brown. Add this to the payasam and mix.Allow to cool and serve.

 Try this
Hope you will all enjoy!

Labels:

Comments

  1. Rafeeda ARApril 11, 2017 at 3:55 AM

    This must have tasted amazing... looks so good...

    ReplyDelete
  2. Ruxana GafoorApril 11, 2017 at 5:53 AM

    Awesome payasam!

    ReplyDelete
  3. SwathiApril 11, 2017 at 3:26 PM

    Suja thangalum innovation payasam undaki thudangiyo. Adipoli.

    ReplyDelete
  4. UnknownApril 12, 2017 at 9:16 AM

    Priya @asmallbite
    Never heard of this payasam,nice innovation....

    ReplyDelete
  5. Motions and EmotionsApril 12, 2017 at 9:14 PM

    love the use of coconut milk

    ReplyDelete
  6. HemaApril 18, 2017 at 10:34 AM

    The payasam looks delicious, have to try this sometime, is breadfruit and raw jackfruit the same..

    ReplyDelete

Post a Comment

Popular Posts

Thalashery Chicken Biryani

Chicken Biryani is very important for festive occasions in Kerala. Different styles like Kozhikodan Biryani, Malabar Biryani, Thalashery style, Kayees Biryani famous in Central Kerala especially Cochin....the list goes on and on..... This recipe I had noted in my recipe book some time back  from a TV show. Talasherry Biryani ingredients are not much different from the usual Kerala styles,but the preparation and taste is definitely unique. In the ingredients you will find a total absence of curd and chilly powder. The rice I has used is long grain basmathi rice, as I did not have the smaller variety which is actually used in this biryani. Give this recipe a try..you will surely feel the difference. Ingredients For the Rice Basmathi Rice- 3 cups Salt to taste Cloves- 5 Cinnamon 1 inch tick Cardamon- 3 Ghee- 1 tsp Rose water- 2 tsp Water- 6 cups For the masala Chicken- 2 lb Onions thinly sliced- 6-7 medium Tomatoes- 4 medium Ginger - 2 inch thick peice Garlic- 1...
57 comments
Read more

Kerala Chicken Curry/Home Style Chicken Curry

Kerala Chicken Curry Spicy chicken curry is a great accompaniment with rice, appam, or chapati. This chicken curry is an old comfort food recipe, simple and straight forward and you will never go wrong with this. It is a simple, easy chicken curry but tastes delicious. The flavor of earthy spices, onion tomato- masala, and coconut milk all melding into one another, to make rich and aromatic chicken curry. This home-style chicken was the first chicken curry that mom taught me. My mom is my food hero, and sometimes she got this wildly experimenting streak which drives my dad crazy, but I enjoy it the most. So let me call this home style, standardized regular curry, which she makes every Sunday. Now when I’m feeling extra nostalgic for homey taste, I make this chicken curry.  It goes well with almost anything-naans, chapatis, ghee rice, fried rice, or with freshly baked bread.   Coconut milk adds flavor and a touch of sweetness to the curry. If you like, you can add s...
45 comments
Read more

Mathanga Parippu Curry/Pumpkin Dal Curry

Mathanga Parippu Curry  This is a basic home style lentil curry with pumpkin and moong dal. This is a coconut based curry and goes well with rice. It is similar to the nadan parippu curry. Pumpkin added to lentil brings in extra flavor and a little sweetness which is pleasing to the palate. Ingredients Pumpkin/Butternut squash cubed - 2 cup Moong dal- 1/2 cup Coconut grated 3/4 cup Turmeric- 1/3 tsp Green chilly- 4 Cumin- 1/2 tsp Fennel- 1/3 tsp Turmeric powder 1/3 tsp Garlic - 2 Mustard seeds 1/2 tsp Shallot- 2 diced Dry Red chilly- 2 Oil - 2 tsp Curry leaves Dry roast the moong dal till it gets a nice aroma but it should not be browned up. Allow to cools down a bit. Pour two cups of water and pressure cook till soft ( three whistles) Chop pumpkin into cubes. Add this into the cooked dal with half cup of water and salt to taste and cook till pumpkin becomes soft and tender. Meanwhile grind the coconut, cumin and fennel into a fine paste....
43 comments
Read more