Halasina hannu ( jack fruit) payasa

 

Ingredients

De seeded halasina hannu ( jack fruit)—15 to 20 numbers 

Jaggery ( Bella//gud)—3/4 cup or depends on sweetness of halasina hannu .

Chiroti rave ( fine sooji//semolina)—3 tablespoon 

Cardamom pods ( ellaki//elaichi)—5

Fresh grated coconut ( kayi turi//nariyal)—1 cup

Milk-( haalu)—2  to 3 cups

Raisins (drakshi //kishmish )—few

Badam (almonds) badami —few

Godambi ( cashew nuts// kaju)—few

Ghee— 2 tablespoon 

Method 

Firstly de seed jack fruit,blend them roughly in a mixer grinder jar or chop them to fine pieces.

Do not add water while blending.

Keep it aside.

In the same mixer  grinder jar add coconut grated,few cashews,almonds,cardamom pods and grind it to a fine paste adding little water.

Next take one tablespoon of ghee in a pan or kadai,fry raisins and cashews,till raisins puffs up and cashews turns brown.

Remove from the pan to a plate and keep it aside.

In the same pan take sooji and roast on low medium flame till nice aroma comes out.do not brown it.

Remove from the pan and keep it aside too.

Now take the jack fruit puree in the same pan,add one more tablespoon of ghee and fry for a few minutes.

Add one cup  of milk and mix well and let it cook on medium flame till soft.

Then add in roasted rava and let it cook keep stirring.

Finally add jaggery powder and ground coconut paste and mix well.

Now add in rest of milk ,mix well together.

Let it boil well on medium flame.

When boiled well,switch off the stove.

Lastly add fried drakshi and godambi and mix well.

Delicious halasina hannina payasa is ready to serve.

Serve hot ot chilled.