Karnataka Style Jackfruit Moong Dal Payasa Recipe
Jackfruit Moong Dal Payasa Recipe is a flavorful treat for jackfruit lovers from the state of Karnataka. This payasam is a speciality from coastal region of Karnataka. There are many ways of preparing this payasa. In this recipe, I have used ripe jackfruit pieces, yellow moong dal, jaggery with little soaked rice to get nice thick texture to payasa.
Ingredients
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1 cup Jackfruit Ripe (Kathal)
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chopped
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1/4 cup Yellow Moong Dal (Split)
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3/4 cup Jaggery
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pounded
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2 teaspoon Rice
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soaked for 20 minutes
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2 tablespoon Fresh coconut
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grated
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1 teaspoon Cardamom Powder (Elaichi)
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1 teaspoon Ghee
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1/4 cup Dry Fruits
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finely chopped (I used almonds and cashews)
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6 Whole Almonds (Badam)
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coarsely chopped
Instructions
Step 1
To begin making the Karnataka Style Jackfruit Moong Dal Payasa Recipe, in a mixer, grind together 1/2 cup of the jackfruit, soaked rice, grated coconut and few almonds into fine paste
Step 2
In a pressure cooker,combine the yellow moong dal, with 2 tablespoons of water and pressure cook for 2 whistles
Step 3
Turn off the flame and allow the pressure to release naturally
Step 4
Drain and set aside
Step 5
In a tadka pan, heat ghee on medium flame, once the ghee is hot, add the dry fruits and fry them till they just begin to become brown in colour
Step 6
Switch off heat and keep aside
Step 7
Heat a kadai on medium flame, add the ground jackfruit paste, cooked yellow moong dal, remaining jackfruit pieces, jaggery, and cardamom powder with required amount of water and bring to a boil
Step 8
Once the jaggery melts and payasa recipe starts to thicken, add the ghee fried dry fruits and boil for a minute and switch off heat
Step 9
Serve Karnataka Style Jackfruit Moong Dal Payasa Recipe as a dessert along with a meal of Steamed rice, Mangalore Nurge Gashie, Hesaru Bele Southekayi Kosambari Recipe and Menthya Matvadi Palya Recipe for a complete meal