Sweets recipes | Havyaka

Halasina beejada paayasa | Jackfruit seeds kheer

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Halasu is jackfruit, and beeja is seed. Here is one more delicious dessert prepared using jackfruit seeds. Simple, yet rich in taste jackfruit seeds paayasa or kheer delivers a satisfying, and deep flavor experience. This sweet pudding is prepared by cooking jackfruit seeds until soft and then adding jaggery, salt, and milk. For flavouring cardamom powder can be added. The end product is ready!

Prep time

15 mins

Cook time

25 mins

Cool off time

0 Total time

40 mins

Course

Sweets

Diet

Vegetarian

Difficulty level

Easy

Servings

5 cups

Ingredients

2 cups peeled and crushed jackfruit seeds – tightly packed
½ liter milk – boiled and cooled
3 tablespoons jaggery or as required
1/6 teaspoon salt or as required
5 cardamoms
Water as required

Cookware / Utensils

Thick pan or vessel
Bowl(s)
Spoon or Ladle
Mortar and pestle

Instructions

Using mortar and pestle remove the outer cover of jackfruit seeds. We need two cups tightly packed.

You can use any other method to peel off the seeds. But we also need to crush the seeds to make paayasa. When mortar and pestle is used you can achieve both.
Rinse the seeds well.
Add water as needed and cook the seeds while stirring occasionally. When stirring, crush the seeds as much as possible with a spoon or ladle. The seeds should get cooked really well.
Once the seeds are soft and cooked well, add jaggery, and salt as required.
Mix well and continue to cook for about 5 minutes.
Switch off the heat. Wait for a minute or two. Then add milk and mix well.
Remove the cardamom seeds, rinse, and powder them.
Add cardamom powder and mix.
Serve the jackfruit seeds paayasa hot, warm, or at room temperature.

Step by step guide

How to make Jackfruit seeds paayasa / kheer

1. Using mortar and pestle remove the outer cover of jackfruit seeds. We need two cups tightly packed. You can use any other method to peel off the seeds. But we also need to crush the seeds to make paayasa. When mortar and pestle is used you can achieve both.

2. Rinse the seeds well.

3. Add water as needed and cook the seeds while stirring occasionally. When stirring crush the seeds as much as possible with a spoon or ladle. The seeds should get cooked really well.

4. Once the seeds are soft and cooked well, add jaggery, and salt as required.

5. Mix well and continue to cook for about 5 minutes.

6. Switch off the heat. Wait for a minute or two. Then add milk and mix well.

7. Remove the cardamom seeds, rinse, and powder them.

8. Add cardamom powder and mix.

9. Serve the jackfruit seeds paayasa hot, warm, or at room temperature.

Notes

If you are using a knife or any other tool to peel jackfruit seeds, make sure to crush the seeds before cooking. Furthermore, crush them while stirring as well. Crushed seeds will cook faster and better. Also, paayasa / kheer get the right consistency with crushed seeds.
If you are unable to crush jackfruit seeds before cooking, peel and cook whole seeds, cool them, and grind them to coarse pieces. Then cook further with jaggery and salt.