De-seed jackfruit pieces, roughly chop 75 % of them and blend them to make a puree. Don't add water / add minimum water while blending.

Remaining 25 % jackfruit that we have kept aside , I have finely chopped them . We will be using it too along with puree to make payasam. When you get few chunks of the fruit while having payasam .. the feel is tastier.

You can either use ready coconut milk or make them at home . To make homemade coconut milk, In a mixer jar, take grated coconut, cardamom and 1 cup warm water. Grind to a very fine paste . Pour the ground paste through a fine strainer. Press the coconut paste using a spoon/ladle to extract maximum coconut milk. This is thick milk keep aside.

Transfer the leftover coconut residue to the mixer, add a cup of warm water and grind again. Extract coconut milk 2-3 times. This is thin coconut milk. Keep it aside. A detailed post on how to extract coconut milk is in a separate post of the blog.

Once they are crisp and golden brown, keep cashews and coconut pieces aside.

In a pan take jackfruit puree, finely chopped jackfruit pieces, jaggery and thin coconut milk. Remember not to add thick coconut milk at this stage .. it might curdle.

When jackfruit has boiled well and cooked well... add thick coconut milk. Mix and bring to boil just once. Switch off. Note .. after adding thick coconut milk we should not boil more as it will spoil the taste.

That's it .. Jackfruit payasam is ready . Enjoy Jackfruit Payasam, hot, warm or chilled, tastes great either way.