If you ask me to cast my vote for the King of all Fruits - Jackfruit it will be, without a doubt, and the red (Chandra Halasu) variety available easily around Bangalore, at that. Jackfruit gets its name from the Sanskrit tchackka and is a native of India, growing wild in the evergreen forests of the Western Ghats. What's amazing is that this tree with one of the largest edible fruits in the plant world, actually belongs to the Fig family - hard to believe, right? Coastal communities seem to have mastered the art of using Jackfruit in myriad ways to churn out delicacies that literally leave us lusting for more.
If you are the kind, who drool over Jackfruit, in whatever form, then
this is manna for you. Your fave fruit in an extremely heady concoction in a matter of minutes. No sweat, no mess - a New, Improved Chakka Varatty Payasam. Here goes -
Serves two, Preparation time 15 minutes.
Double Horse Chakka Varatty (100% natural, no preservatives, no added colours/fat/flavours, no pesticides) 100g (one third of the packet).
2 heaped tablespoons of Coconut Milk Powder - any brand. Just dissolve it completely (no lumps) in one and a half cups of water.
Add the Chakka Varatty to the second extract coconut milk and stir well so there are no lumps and cook till done (just about boiling)(around 10 minutes). Can consume this right away, if you can't stop yourself!
Add freshly ground cardamom, clove or dry ginger or any combination of these for added flavour, if required.
Optionally, you can now add the first extract coconut milk (1 tbsp Coconut milk powder in half a cup of water) and some melted jaggery to make it sweeter. Cook till it mixes well. Take care not to boil as the first extract should never be boiled.
Serve hot or chilled.
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