Thursday, April 04, 2013

Gharayi(Jackfruit Payasam)

Gharayi is a traditional GSB dessert that is prepared with jack fruit and coconut milk sweetened with jaggery. It is typically a coastal sweet dish with strong influence of Kerala and is a delicacy relished by the GSBs sometimes during feasts. No artificial colouring or flavouring is added to this.

This is the season for weddings. It is also high season for jack fruit. Thus I thought of sharing this recipe which may guide those who are newly married or going to get married.

Jack fruit segments - 1 cup cut into 1/2 inch square chunks
Jaggery - 1/2 cup powdered
Coconut milk - 1 cup
Rice rava - 2 tbsp
Cardamom powder - 1/2 Tsp
Salt - A pinch(Optional)
Water - 1 cup

Cook jack fruit chunks with water, adding jaggery and optional salt.
Once cooked and tender, add the coconut milk and bring to a boil and simmer for 5 mins.
Soak rice rava in little water for 30 mins, add this and mix.
Allow to simmer for a few minutes and allow gharayi to thicken.
If necessary add little water but let the gharayi be of pouring consistency.
Switch off the heat and mix in cardamom powder.
Serve hot.

Note: 1. You may add raisins and cashew bits fried with little ghee.
2. You may also add Bombay Rava instead of rice rava. In that case, roast the rava with little ghee before adding.

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