Kadachakka/ breadfruit payasam

To cook the sago boil 5-6 cups of water

Add the chowari and allow it to boil for two to three minutes, drain and add fresh batch of boiling water (again 5-6 cups) and continue cooking till it is clear and translucent

Strain and run under cold running water and set aside

In a heavy bottom pan bring 3/4 cup of water and jaggery to a boil

Simmer till it is completely dissolved

Strain the impurities and return to the stove and allow to thicken

Chop bread fruit into thin slice

Heat one tbs of ghee in a pan

Add the sliced bread fruit and saute for two to three minutes or till it changes color to golden

Add the thick coconut milk and cook for two minutes or till it is soft

Pour the jaggery and continue to simmer for 2-3 minutes or till the payasam thickens

Add cardamom powder, dry ginger powder and thick coconut milk and simmer in low flame for one minute

Heat one tbs of ghee in a separate pan and fry sliced coconut,cashew nuts and raisins till it turns golden brown

Add this to the payasam and mix

Allow to cool and serve