Monday, August 2, 2010

Gharayi (Jackfruit Payasam)

In my last post, I had written about Jackfruit and had promised you all some sweet dishes using this fruit as the major ingredient. The first such dish is "Gharayi" which is commonly used as a dessert.

“Gharayi” (payasam /sweet dish) is derived from the konkani word "Gharaw" i.e. jackfruit plums. This is a very tasty sweet dish and is prepared during weddings or any religious festivals or during the jackfruit season!!

Generally coconut milk required for this recipe, is prepared by grinding the freshly grated coconut with water and squeezing out the juice. Ofcourse it gives a better flavour when prepared this way. But as you know, I always take the easier way out i.e. buying the coconut milk in tetra pack – it saves a lot of time.

Jackfruit Payasam 2


Jackfruit plums


Coconut milk

1 cup or 150 ml

Ghee (clarified butter)

1 tsp

Semolina (fine sooji)

¼ cup

Jaggery (powdered)

2-3 tbsps



Cardamom powder

1 tsp


3- 4 cups


  1. Chop Jackfruit plums into cubes and set aside.
  2. Roast Semolina (fine sooji) with ghee for about 5-7 minutes and set aside.
  3. Boil water and add to it the chopped jackfruit plums. Cook on medium flame till they are soft.
  4. Add roasted semolina. When semolina is cooked, add powdered jaggery.
  5. When jaggery (molasses) is dissolved, add coconut milk and bring it to boil.
  6. Add raisins and cardamom powder. Stir well and remove from flame.
  7. Serve hot.

Serves : 4


  • Jackfruit plums cook quickly so do not over cook it.
  • It is always advisable to soak raisins in cold water first for 10-15 mins and then squeeze out the water completely before adding to the payasam.
  • If the payasam consistency is thick, add more water.

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