Halasina Hannu Berati Payasa / Preserved jack fruit payasam:

First, I want to wish a very very happy “Krishna Janmashtami” to all my readers. On the eve of this festival I made our traditional payasam and enjoyed with my family.

Berati” is nothing but preserved jackfruit pulp, which is cooked until it forms into thick mass and usually made during Jack fruit season and stored for future use.

How to preserve jackfruit / Berati is already shared in my blog and it is here .

In Coastal region we love jack in many forms. Berati Payasa is one of them.

Now we will see traditionally how it is made:

Ingredients:

Berati / jackfruit preserve – 1 bowl

Coconut – 1 (To extract milk)

-OR-

Thin coconut milk – 2cups

Thick coconut milk – ½ cup

Jaggery – to taste

Salt – ½ tsp

Cardamom powder – ½ tsp

For Seasoning:

Ghee – 1 tbl sp

Thin Coconut slices – 2 tbl sp

Cashew pieces – 2 tbl sp

OR

Toasted black sesame – 1 table spoon

Fresh coconut slices – 1 to 2 table spoons

Method:

  • Take out Berati from your freezer and keep aside for some time to attain room temperature.
  • Slice coconut by using small knife, chop these sliced pieces into small bits.

  • Toast black sesame and keep aside.
  • Take little ghee and fry coconut bits and keep aside.

  • If you want to, you can add ghee roasted cashew bits as well.
  • Grate coconut (coconut should be fresh), put one cup of water and grind this in a mixer jar and extract milk by sieving this ground mixture.
  • This is thick coconut milk and you should keep this separately. We use this at the end stage of Payasa making.
  • Do this procedure a couple of times to get a thin extract and lastly discard coconut fibre.
  • If you are using readymade coconut milk, please skip this step.
  • Now take one thick bottomed vessel, put Berati, thin coconut milk and dissolve Berati and keep this on a gas stove to boil.

  • Usually while making Berati, we put little jaggery, so add required amount of jaggery and boil until raw smell of the jaggery vanishes.
  • Lastly add thick extract of coconut milk and give one boil. Don’t boil it much. Add Cardamom powder and mix.    

  • Remove from fire and add fried coconut pieces, toasted black sesame or cashew brittles to prepared Payasa.
  • Serve with lunch thali or as a dessert.

NOTE:

  • Traditionally only toasted sesame and coconut bits are added.

Halasina Hannina Berati / Jackfruit Preserve:

When summer ends, a whole lot of your favourite fruits also vanish from your eye sight and you will surely miss the season!! The best thing one can do is, prepare some jams or preserves and try to store this for future use.  This jackfruit preserve stays good for almost a year or more in the freezer. It is very handy when you want to make payasam for any festivals or any special occasions. Here is my recipe for homemade jackfruit preserve, which we make every year and use it for Prathamam, which is nothing but kheer or payasam from the preserve!!!

Ingredients:

Jack fruit – 1 big bowl (cleaned)

Jaggery – 2 blocks (I have used organic one)

Method:

  • Put little by little jack bulbs and make a smooth paste in a mixer grinder.
  • Take one thick bottomed kadai, put this paste and keep gas flame in a very low flame and cook for a while.

  • When it changes its colour from bright yellow to a pale colour and when you smell the cooked jackfruit flavour in the air, add jaggery and mix this in a regular interval.
  • After some time, it will turn into a light brown then to darkish colour and it will start to leave the sides of the kadai. Now it is the time to remove it from the fire.
  • Keep as it is and when it reaches room temperature; store it in an airtight container or a zip lock.
  • Keep it under refrigeration/ freezer.

  • You can do this in a microwave as well. Only thing, you should remove the glass bowl at regular intervals and give a stir and proceed as given above.

Note:

-You can use sugar or regular jaggery as well.

-Traditionally we use jaggery in our region.