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Payasa| Kheer|

Ripen Jackfruit or Halasina Hannu Hesarubele Payasa |

Divya Suresh
Ripen Jackfruit or Halasina Hannu Hesarubele Payasa |

ಹಲಸಿನ ಹಣ್ಣು ಮತ್ತು ಹೆಸರುಬೇಳೆ ಪಾಯಸ |

Jackfruit is one among my most favourite fruits. I like its aroma, taste, texture, and actually everything about it. Though its peak season is from march through July, it is available in plenty everywhere during May and June in Bengaluru. Actually, as per the season, the popular pair is, Raspuri mango (one more specialty fruit from namma Karnataka) and the ripen Jackfruit – the pair made in heaven!

Although many people in Northern India (the Delhi NCR region) are unfamiliar with ripened jackfruit due to which it is unavailable here. But an online platform called Southside Store, run by people from Kerala, does indeed source and delivers authentic ripened jackfruit (and also many other south specialties) straight from Kerala to homes across the Delhi NCR

And that’s how we get jackfruit here in Gurgaon. I make a variety of dishes with it, and while I haven’t posted all the recipes, you can check out some of them, like –

And now, here is another unique recipe made with raw jackfruit – Jackfruit vegetable Pulao| Halasinakayi Pulao

And talking about today’s recipe, Jackfruit or halasina hannu hesarubele payasa, recently, I tasted this delicious dish at Samantha Reddy (Dolly)’s wedding, which I liked a lot. I could easily figure out the ingredients that go into it, I tried making it myself immediately

As such we (Madhwa brahmin community of Bengaluru) make Payasa with split green gram or hesarubele for shraddha ceremonies or during Pakshamasa or on normal days that too during summer season – Hesarubele Payasa or Split green gram Kheer, Carrot hesarubele Payasa or Carrot Lentil Kheer | as this lentil is said to have cooling properties in it, but never for any kind of celebrations or festivals

Today I made this Payasa with red Sindhoora jackfruit, which is also called as Sindoor varikka or Chemparthi varikka, which, of course, I bought from Southside Store

Ingredients : measuring cup used – 250 ml

  • Split green gram/hesarubele – 1/2 cup
  • Water – 1&1/2 cups
  • Jackfruit paste – 1 cup
  • Jaggery – 1/3 cup (adjust)
  • Cardamom powder – 1/2 tsp (optional)
  • Milk – 1/2 to 3/4 cup

PROCEDURE :

  • Wash and rinse well the lentil and cook/pressure cook until soft by adding water. Once cooked, pass it through the strainer and collect the lentil stock
  • Keep the jackfruit paste ready by chopping and grinding the jackfruit
  • Now in a pan/karahi, put ground jackfruit and lentil stock and let it cook until the mixture turns thick and starts leaving the edges of the pan
  • Then put jaggery and cooked lentil, stir well and let it come to boil. Put cardamom powder and mix well
  • Remove from the heat. add milk at room temperature and serve
  • OR
  • You can add milk to small portions of Payasa as and when needed just before serving
  • You can also garnish with chopped jackfruit, which is optional

However, below you can have a look at some more Payasa recipes, Like –