Macaroni In Jack fruit Payasam

Jack fruit is a treat to jack fruit lovers...:) Jack fruit is a native to part of south & jack fruit payasam is a dessert being served @ the tail of a meal :) Jack fruit has become a trend its used in ice-cream & cakes though i never tasted it.....
You'll find lot's of jack fruit trees in kerala & @ every house they will have a jack fruit tree & there are a few jack fruit tree @ my hubby's house also...While coming back from Kerala my co-sis add kept a whole bulk of ripe jack fruit in our car :) Waited for three days to become ripe & enjoyed eating the ripe sweet pulp....

It was too much for two of us so i stored the pulp in the freezer before it gets spoiled...I was thinking how to make use of it then it striked  me to make jack fruit payasam with a twist so that i can add in my blog...
 Payasam is usually made by grinding the jack fruit & some add marble size rice dumplings to the payasam.. To make it easier i decided to add macaroni ....I always used to wander why not make something sweet with macaroni than the usual pasta i thought to give this a try....
All these days macaroni means savory pasta now i found a sweet pasta yup that's it....
The day i made this payasam my nephew was with us staying & after tasting he gave me a thumbs up !!!
 Try this yummy macaroni floating in jack fruit payasam  & impress your family :)   

  

Ingredients :

• Ripe jack fruit pulp - 300 gm.
• Marconi - 40-50 gm.
• Jaggery / molasses  - 130 gm.
• Grated coconut - 1 1/2 cup
• Coconut or copra slices - 1/4 cup.
• Ghee - 2 tbsp.
• Pinch of salt.
• Cardamom powder - 1 tsp.
• Dry ginger powder - 1/2 tsp.
• A pinch of salt.

Method :

• Extract 1 cup thick milk, 1 cup thin milk & 1 1/2 cup thinner milk from the grated coconut.

      How to make coconut milk click here > USEFUL TIPS

• Cut the jack fruit in bite size pieces.

• Boil the Marconi in lots of water till done. Drain the water & keep aside. 

• This is  the jaggery i used, melt the jaggery with 1/4 cup water in a microwave,  break the lumps & keep aside.

• Heat ghee in a pan when hot add the coconut pieces, when golden brown remove from the oil & keep aside.

 

• In the same pan add the jack fruit & saute for 3-4 min..

• Add the thinner coconut milk & let it boil till the jack fruit is done & the milk is reduced.
• Take a few cooked jack fruit pieces in blender add 2-3 tbsp thin milk & grind to a fine paste & add it back to the pan ( this is to thicken the payasam)

•  Add the thin milk once it start boiling add  the melted jaggery & keep simmering.

•  Add the cooked macaroni,dry ginger powder, cardamom powder & let it cook on medium flame ,when it's semi thick.....

• Add the thick milk & let it simmer on medium flame for 5-8 min.

• Add the fried coconut pieces mix well. Take off flame,now add a pinch of salt & stir well.
• Serve warm in monsoon season or serve it chilled in summer:)