Fig Pradhaman / Payasam ~ 200th Post

I wish all my readers a very happy and prosperous New Year - 2015.  This is also my 200th post.  I sincerely thank each and everyone of you who took time to visit my blog and give your valuable comments.  Thank you for being part of my life.


This traditional Kerala dessert is usually made with Chakka (Jack Fruit) Varatti (Jam).   After a routine pantry cleaning saga, found some left over organic dried figs from Costco.  With figs in one hand and a jar of jaggery starring at me, got this fabulous idea of mixing both together along with coconut milk, into this delicious dessert.
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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 2

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Ingredients:
For the Fig Varatti / Jam:

Dried figs - 10
Powdered Jaggery - 3/4 cup
Ghee / Clarified butter - 1 tbsp
Water - 1/4 cup

Method:

1. Place the figs in a sauce pan and add some water.  Cook the figs on medium high until soft. Alternatively, place the figs in a pressure cooker and cook until soft.
2. Remove and let it cool.  Place the figs in a blender and puree.
3. Place jaggery and 1/4 cup water in sauce pan.  Melt the jaggery on medium heat. Strain to remove impurities using a tea strainer.
4. Wash the sauce pan and pour the jaggery syrup and the fig puree.
5. Put it back on medium heat and cook until thickens and reaches to jam consistency.  
6. Remove and let it cool.  If not using immediately, this can be stored in a refrigerator for later use.

For the Pradhaman / Payasam:

Fig Varatti / Jam - 3/4 cup
Jaggery -  3/4 cup
Water - 1/4 cup
Coconut milk - 1 cup
Dry ginger powder / Sukku - 1/2 tsp
Cardamom powder - 1/2 tsp
Cashews - 5, broken into halves
Raisins - 8
Ghee - 2 tsp

Method:

1. Place jaggery and water in a sauce pan and melt on a medium heat.  Remove and strain.
2. Wash the sauce pan and transfer the jaggery syrup.  Add the fig jam and mix well.  Cook until the mixture slightly thickens.  
3. Add the coconut milk and bring it to a boil.  
4. Add the ground ginger powder and cardamom.  Mix well.  Remove from heat.
5. Heat ghee in a small skillet.  Fry the cashews and raisins until golden brown.  Pour it over the payasam.  Mix well and serve hot.