Overview
This Kerala-style payasam is a unique and delicious dessert that celebrates the regional flavors of jackfruit and brown rice. Also known as Chakka Varattiyathu Ari Payasam, this dish brings together the sweetness of jackfruit, the rich creaminess of milk, and the aromatic touch of cardamom, all simmered with brown rice for a wholesome, authentic treat. Perfect after a traditional Kerala meal, it’s a delightful dessert that offers a blend of earthy and tropical flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Jackfruit (chopped finely) | 1 cup |
| Brown Rice | 1 cup |
| Milk | 1 cup |
| Cardamom Pods/Seeds | 1 |
| Ghee | 1 tablespoon |
| Cashew nuts (chopped) | 2 teaspoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | 5 g |
| Carbohydrates | 40 g |
| Fat | 7 g |
| Fiber | 3 g |
Note: Values are approximate and can vary based on ingredients.
Preparation & Cooking Details
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Servings: 4
- Cuisine: Kerala Recipes
- Course: Dessert
- Diet: Vegetarian
Instructions
-
Prepare the Jackfruit Paste
- Begin by boiling the finely chopped jackfruit with 1/2 cup of water in a saucepan over medium heat.
- Cook on medium-low heat for around 20 minutes until the jackfruit becomes soft and pulpy.
- Remove from heat and allow it to cool slightly.
- Transfer the softened jackfruit to a blender or mixer jar and blend into a smooth paste.
-
Cook the Payasam
- In a separate saucepan, combine the brown rice, milk, jackfruit puree, and 1 cup of water. Add a cardamom pod for aroma and flavor.
- Place the saucepan over medium-low heat and allow the mixture to come to a gentle boil.
- Stir occasionally to prevent the mixture from sticking to the bottom of the pan. Continue cooking until the milk thickens and the rice becomes fully cooked. This may take around 30–40 minutes, as brown rice requires more time to soften and absorb the flavors.
-
Check for Doneness
- After approximately 25–30 minutes, check the consistency and texture of the payasam to ensure the rice is soft and the mixture has thickened.
- Once the brown rice is fully cooked, turn off the heat.
-
Garnish and Serve
- Heat the ghee in a small pan and lightly fry the chopped cashew nuts until golden.
- Pour the ghee and fried cashew nuts over the prepared payasam for added richness and crunch.
- Serve warm or at room temperature as a perfect finish to a Kerala-inspired meal.
Serving Suggestions
Enjoy this Kerala Style Chakka Varattiyathu Ari Payasam with classic regional dishes like Kerala Avial, Egg Roast Curry, and soft, flaky Malabari Parottas to create a truly indulgent and culturally rich dining experience.