Chakka Payasam Recipe

• 3 tbsp Chakka Varatti or Jack Fruit Jam
• ¼ cup (2 oz) Jaggery (powdered)
• ¾ cup (6 oz) Coconut Milk
• 2 Cardamom (pods)
• 1 tbsp Ghee or Clarified Butter
• 2 tbsp Coconut chunks
• 2 tbsp Cashew Nuts

• Melt jaggery in 1/2 cup of water and filter it to remove the skin
• Heat the filtered jaggery syrup in a sauce pan and when it stars boiling add chakka varatti or jack fruit jam and mix well till it becomes a sauce but not too thick.
• Simmer the heat and add coconut milk and powdered cardamom.
• Keep on stirring to avoid curdling.
• Remove from heat when it starts boiling.
• In a small seasoning pan, add ghee, cashews and coconut chunks.
• Fry till the coconut and cashews are light golden brown and add it to the payasam.