Jackfruit Kheer / Palapazha Payasam is a flavourful and delicious dessert
- 2.5 Cups Milk
- 5 Jackfruit Arils Deseeded and chopped
- 3 Tablespoon Sugar
- 2 Tablespoon Ghee
- 5 Cardamom Crushed
- 1/3 Cup Vermicelli
- 10 Cashews
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Boil milk. Add in cardamom and allow it to simmer for 5 minutes.
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Add in sugar and cook until the sugar dissolves completely. Switch off the flame and set the milk aside.
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Heat ghee in a wok and saute cashews until they start browning.
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Remove them from ghee and set them aside.
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In the same ghee add in chopped jackfruit. Saute for few minutes.
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Add in the milk and bring it to boil.
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Now add in the vermicelli. Cook until the vermicelli is cooked completely.
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Garnish with cashews and switch off the flame.
- I have used roasted fine variety vermicelli. If using the thick vaiety cook them soft and then add them.
- The Kheer Thickens over time. Hence adjust the milk quantity accordingly.
- The amount of milk also differs based on the variety of vermicelli used. Adjust milk quantity accordingly.
- If the kheer gets thick after cooking then add in some milk and heat them again.
- Tastes best either served hot or cold.

Step by Step Photos on how to make Jackfruit Kheer / Palapazha Payasam
- Boil milk in a saucepan. When the milk starts boiling add in crushed cardamom. Allow it to simmer for few minutes.
- Add in sugar and keep cooking for few minutes. Switch off the flame and set aside. Heat ghee in a wok.
- Add in cashews and saute them. Remove them from the ghee and set them aside. Add in chopped Jackfruit in the same ghee and start sauting them.
- Saute for few minutes. Add in the milk. Keep Cooking for few minutes so that the jackfruit chunks blend with the milk.
- Add in Vermicelli. Cook until the vermicelli is cooked soft.
- Switch off the flame and garnish with cashews.
- Delicious Jackfruit payasam is now ready to serve.
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