The payasa is a traditional Indian dessert that is served on holidays (Hindus faith) but it will also be part of the small Christian minority' Christmas dinner.
  • 8 oz of jackfruit *
  • 14 oz light coconut milk
  • 8 tablespoons jaggery**
  • 1/4 teaspoon freshly ground cardamon
In a medium saucepan, gently heat up the coconut milk. Dice up the jackfruit. Add the Jackfruit and sugar to the coconut milk. Cook gently on low heat, stirring often until the jackfruit is tender (about 40 minutes). In the last five minutes of cooking, stir in the cardamon.

Serve warm or hot.

* Jackfruits are the fruit of a tree of the mulberry family, native of parts of Asia and South-East Asia. Each fruits are about 36kg and pretty much tasteless apart from the sweet yellow sheaths around the seeds that have a similar taste to pineapple.

** jaggery is a brown sugar mass made of both sugarcane and date palm tree, the shape of a truncated cone that is used in the whole of Asia.

Gluten free, lactose free, vegan and vegetarian, suitable for pregnant women.