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Chakka Pradhaman-Jackfruit Payasam

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Chakka Pradhaman is a traditional payasam or pudding of Kerala made with jackfruit. Usually this pradhaman is prepared using chakka varatti (jack fruit jam). I have done this without the chakka varatti. I learn’t this from my friend who had taught me a lot of Kerala dishes earlier. This is a special post for Vishu festival.


Chakka Pradhaman
How to make Chakka Pradhaman

Jack fruit – 10-12 pieces
Jaggery -1 cup (or as per taste)
Coconut -1 big
Ghee – 4 tsp
Coconut pieces/bits – few thinly sliced
Cashew nuts – few
Cardamom powder -1/4 tsp

Preparation

Discard the seeds of jack fruit and take the fruit alone.

Chop and pressure cook the jack fruit pieces for 1 whistle with very less water.

Grind it to a paste. I got 1 cup of jack fruit pulp. Keep it aside.

Melt 1 cup of jaggery in little water.Then filter it to remove the impurities.

Grate 1 full coconut, grind adding warm water and extract the 1 st milk (around 1 cup). Keep it aside.

Add more warm water to it and extract the 2 nd coconut milk (around 1 1/2 cup).

Heat 2 tsp of ghee, fry cashew nuts and remove it from the pan. Then add the coconut pieces and fry till golden brown. Keep it aside.


Method

Add the jack fruit pulp to the jaggery along with 2 tsp of ghee and cook till it becomes slightly thick.

Add the second coconut milk and boil for few minutes.

Then add the first coconut milk, cardamom powder and switch off the flame. Do not boil after adding the first coconut milk.

Garnish with fried cashew nuts and coconut pieces. Serve hot.

Meet you all with more interesting recipes.

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Comments

  25. ravi G

    We tried jackfruit payasam yesterday and it turned out awesome,unique one with lovely taste.It is an authentic & classic recipe.We loved the crunchy fried coconut pieces in it while having it.
    We all liked the payasam verymuch..Thanks for sharing this lovely recipe and by this we got a chance to try this yummy Kerala dish which is totally new to us & feel like making it often for sure.Thanks.

    Ravi

    Reply

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