Place the jackfruit petals in a pot with 1/2 C water. Bring to boil over medium heat. Reduce heat to low , place the lid on and cook for 5 to 10 minutes. Let cool and blend to a fairly smooth paste.
Melt the jaggery in 1/2 C water. Warm it until the jaggery dissolves completely. Strain and reserve.
Warm the water for coconut milk. Soak the coconut in warm water in batches to extract 1/2 C thick milk , 1 C Medium thick milk and 1- 2 Cups f thin milk. Reserve (See notes).
Heat a thick bottomed pan and add the 1 tbsp ghee to it . Fry the cashew nuts, coconut bits and raisins separately . Reserve.
Add the ground jack fruit to the pan and saute it stirring constantly to prevent burning. When almost dry add 1/2 t 3/4 of the jaggery water to it . Stir to mix. Let it come to a rolling boil and allow the jaggery to caramelize a little.
Add the thin milk and stir well . Let it come to a slow boil over medium heat. Taste and add the remaining jaggery water if necessary. Boil for 5 to 10 minutes for a syrupy consistency.
Add the medium thick milk and bring to boil. Stir continuously and reduce to desired thickness. Reduce the heat and add the thick milk . Stir well and bring back to a slow simmer. Turn off the heat and add the spice powders and a portion of the fried garnishes. Stir and rest covered for at least 10 minutes.
Transfer to serving dishes, top with the remaining garnishes and serve.
I can of jackfruit usually yields around 250 g yellow petals. 10 - 15 whole pods.
For a detailed description of making fresh coconut milk for cooking click here .
When using canned milk , dilute 1 tbsp of coconut cream with 1 C water to use as thin milk. And use as full strength for thick milk.
When using coconut milk powder follow the instructions on the packet to make regular strength coconut milk , and dilute to make thin milk.
Using coconut milk in stages gives it the characteristic caramelized coconut flavor.
This payasam has a fairly smooth texture. I add a liberal helping of garnishes to add a textural contrast. Use as much/less per your taste.
For detailed instructions go to https://oventales.com/chakka-pradhaman/ .