I wish I had a fun childhood story involving payasam, but the truth is, payasam was one of those foods that when put before me, my eyes would glaze over and I actually have no recollection of eating payasam before I went away to college. The first payasam I fell in love with is the muskmelon and sago payasam, which I rightly refer to as a gateway payasam for the uninitiated. And then there was this ridiculously easy custard apple payasam that I made several times obsessively at one point. This little jackfruit and sago number, however, is a little more assertive. Jackfruit brings its floral, yet meaty self, jaggery adds warm, sweet depth and sago, well sago brings its uncomplicated, chewy self to the party.

I can’t think of a better way to say goodbye to summer.

Recipe: Jackfruit Payasam

Ingredients
200 g ripe jackfruit, cut into tiny pieces
2 tbs sugar
1/4 cup sago
180 g jaggery
2 cups coconut milk
1 cup milk
1 tbsp rice flour mixed in 1/2 cup milk (optional, see below)

Method
Soak the sago for 20 minutes in water.
Meanwhile, cook the jackfruit in 2 tbsp water and 2 tbsp sugar until it becomes soft, but not mushy, about 5-7 minutes.
When the sago has soaked for 20 minutes, transfer to a saucepan and boil in 1 1/2 cup water till transparent. This takes a little time, be patient. Strain and wash under cold water. Set aside.
Next, boil the jaggery in in 1/2 cup water till all dissolved. Strain to remove impurities.
In a medium-sized pot, add the milk, coconut milk, jaggery, sago and jackfruit. Boil for 10 minutes.
If you’d like the payasam to be thicker, add a the rice flour and milk mixture, a few teaspoons at a time, till it reaches the desired thickness.
Amazing eaten hot or cold.