Ingredients
jackfruit-1 kg
jaggerry-3/4 kg
coconut milk of 3 coconut
sago -1/2 cup
ghee
water
Preparation
Cook jackfruit with water. Melt jaggerry in a pan. Cook sago rice. Once jackfruit cooked enough, grind it into fine paste, then add to a pan, add ghee, then heat it well, add jaggerry juice, mix all, stir it well. Grind coconut and separate coconut milk 1st, 2nd, and third. Cook jackfruit until it become dry, add second extract of coconut milk into it, boil it well, now add cooked sago, after mixing it will add 3rd coconut milk, boil it again, finally add thick coconut milk, let it heat well, then turn off flame. Finally season the payasam with coconut, cashews and kismis.
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