Karnataka Style Jackfruit Moong Dal Payasa

Name: Karnataka Style Jackfruit Moong Dal Payasa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Indian
Ingredients: 1 cup Jackfruit (1 cup Jackfruit Ripe (Kathal) chopped); ¼ cup Yellow Moong Dal (1/4 cup Yellow Moong Dal (Split)); ¾ cup Jaggery (3/4 cup Jaggery pounded); 2 tsp Rice (2 teaspoon Rice soaked for 20 minutes); 2 tbsp Coconut (2 tablespoon Fresh coconut grated); 1 tsp Ground Cardamom (1 teaspoon Cardamom Powder (Elaichi)); 1 tsp Clarified Butter (1 teaspoon Ghee); ¼ cup Dried Fruit (1/4 cup Dry Fruits finely chopped (I used almonds and cashews)); 6 pieces Almond (6 Whole Almonds (Badam) coarsely chopped)

A creamy Karnataka-style dessert payasa made with ripe jackfruit, yellow moong dal, and jaggery, flavored with cardamom and garnished with ghee-fried nuts.

15 minIndian

Servings4

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Vegetarian
Gluten Free
Pescatarian
Halal

Steps

1To 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.
2In a pressure cooker,combine the yellow moong dal, with 2 tablespoons of water and pressure cook for 2 whistles. Turn off the flame and allow the pressure to release naturally. Drain and set aside.
3In 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. Switch off heat and keep aside.
4Heat 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.
5Once the jaggery melts and payasa recipe starts to thicken, add the ghee fried dry fruits and boil for a minute and switch off heat.
6Serve 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.