Chakka Pradaman is a traditional payasam of Kerala. It is a mouth-watering dessert that makes the taste buds tingling. Usually this is prepared for Onam Sadhaya. The main ingredients of chakka prathaman are chakka varattiyathu and jaggery. But making chakka varatti itself is a heavy time consuming task. So this is the easier and quicker way to make Chakka Pradhaman (Jackfruit Payasam), this is a simpler version and obviously tastes different than chakka pradhaman with varatti but still so so yummy and tasty with the rich flavor of jackfruit along with coconut milk.
The conventional Chakka Pradhaman with Chakka Variety recipe is already published. Click here for the recipe
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| Chakka Pradhaman without Chakka Varatti | Jackfruit Payasam |
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| Chakka Pradhaman without Chakka Varatti | Jackfruit Payasam |
Preparation and Yield:
| Preparation time | 15 mins |
| Cooking Time | 20 mins |
| Servings | 4 |
| Recipe Category | Dessert |
| Recipe Cuisine | South Indian |
Ingredients:
| JackFruit | 10-12 Pieces, Chopped |
| Grated Jaggery | 1/2 Cup |
| Very Thin Coconut Milk | 3 Cups |
| Semi-Thick Coconut Milk | 1.5 Cups |
| Thick Coconut Milk | 1/2 Cup |
| Cardamom Powder | 1/4 teaspoon |
| Dry Ginger Powder | 1/4 teaspoon |
| Cashews | 1 Tablespoon |
| Raisins | 1 Teaspoon |
| Finely Chopped Coconut | 1 Tablespoon |
| Ghee | 2 Teaspoon |
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| Chakka Pradhaman without Chakka Varatti | Jackfruit Payasam |
Method:
- Take the chopped jackfruit pieces in a vessel and add water to just to soak them and then pressure cook the jackfruit allowing 2-3 whistles or till it is soft and mushy
- Allow the cooked jackfruit to cool off and then grind it to puree and set it aside
- Heat a teaspoon of ghee in a pan and fry the cashews and raisins and take these aside
- Again heat another teaspoon of ghee and fry the chopped coconut pieces and fry till the coconut pieces become golden brown
- Take grated jaggery in a sauce pan. Add 2 tablespoon of water and allow the jaggery to boil and melt completely. Once the jaggery is melted switch off the flame
- We can use 1 full coconut to grind and take the coconut milk. If you are planning to use the fresh coconut, take the grated coconut in a mixer jar. Add 1 cup of warm water and grind it nicely and then squeeze out the coconut milk. This is the first thick milk and keep it aside. Again take the squeezed grated coconut in the mixer and add 1.5 cups of warm water and grind it and again squeeze out to take semi-thick coconut milk. This is the 2nd consistency milk. Again take the squeezed grated coconut in the mixer and add 3 cups of warm water and grind it and squeeze out the thin or very diluted version of coconut milk. This is the 3rd consistency very thin milk.
- If you are using tinned coconut milk, dilute 1/4 cup of the coconut milk with 3 cups of water. This is very thin coconut milk. Again dilute another 1/4 cup of coconut milk with 1.5 cups water. This is semi-thick milk. Finally keep the rest of the 1/2 cup thick milk as it is aside
- In a heavy bottomed pan, add the very thin and diluted coconut milk. Strain the melted jaggery juice and stir well. Also add the jackfruit puree and give a good stir. Bring it to boil, Keeping the flame medium
- When the coconut milk + jaggery+ jackfruit puree mixture boils for 5 mins, add the next semi-thick version of coconut milk and stir well. Again keep the flame in medium and allow it to boil for 5 mins
- Finally add thick coconut milk and switch off the flame. Do not boil the payasam after adding thick coconut milk
- Add cardamom powder and dry ginger powder and stir well
- Garnish with Roasted cashews, raisins and coconut pieces
- The delicious Chakka Pradhaman is ready to serve!
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| Chakka Pradhaman without Chakka Varatti | Jackfruit Payasam |