Chakka pradhaman is one of the tastiest traditional sweets from Kerala, deliciously prepared with jackfruit pieces, jaggery and coconut milk. This rich and tasty kheer variety is often served in Kerala homes as a sweet along with the meal or as a dessert item. Let us see the detailed preparation of this Chakka pradhaman.
Jackfruit payasam is an Onam or Vishu special sadhya dish served along with a variety of dishes on a banana leaf. Kerala dishes are always special because of the rich spices and coconut milk. Literally, there are no Kerala gravies without coconut or coconut milk. Many of the homes have the jackfruit tree there.
Coming to this chakka pradhaman, the rich delicious taste is acquired equally from jackfruit and coconut milk. Though the authentic recipe uses jaggery for sweetness, you can replace it with brown sugar or white sugar as per your availability.
Chakka payasam(pudding) with coconut milk
Ingredients: 6-8 jackfruit pieces, 2 cup water approx., ¾ cup jaggery, ½ tsp cardamom powder, 2 cups thick coconut milk, 2 tsp ghee, 1 tbsp coconut pieces, 1 tbsp broken cashews.
Preparation:
- Take out the seed and extra fiber strands from the jackfruit pieces, make a coarse paste and keep aside. You can either crush or coarse paste the jackfruit pieces.
- Heat ghee in a tadka pan, add coconut pieces and cashew pieces to golden brown color. Keep aside these along with the ghee.
- In another pan, take jaggery pieces with some water and heat, just to dissolve the jaggery. No need to make a syrup with any specific consistency. At the same time, if you have clean jaggery powder use it directly in the pradhaman.
Recipe:
- Add the coarse paste of jackfruit pieces in a pan with a cup of water, mix well and cook in simmer mode for 3 to 5 mins.
- Jackfruit paste becomes glassy when cooked, and now filter and add the jaggery water.
- Mix well and let the jaggery blend with the fruit mix for 2 mins. Put some cardamom powder.
- Now add the fried coconut and cashew nut pieces.
- Finally, add thick coconut milk, give a quick stir and switch off. Do not cook after adding the coconut milk.
Tips:
- Always use fresh jackfruit pieces to get the authentic taste of chakka pradhaman.
- Further, you can also use packed coconut milk or plain milk, or almond milk instead of fresh coconut milk.
Chakka pradhaman | Jackfruit payasam(pudding) with coconut milk
Ingredients
Ingredients:
- 6-8 jackfruit pieces
- 2 cup water approx.
- ¾ cup jaggery
- ½ tsp cardamom powder
- 2 cups thick coconut milk
- 2 tsp ghee
- 1 tbsp coconut pieces
- 1 tbsp broken cashews
Instructions
Preparation:
- Take out the seed and extra fiber strands from the jackfruit pieces, make a coarse paste and keep aside. You can either crush or coarse paste the jackfruit pieces.
- Heat ghee in a tadka pan, add coconut pieces and cashew pieces to golden brown color. Keep aside these along with the ghee.
- In another pan, take jaggery pieces with some water and heat, just to dissolve the jaggery. No need to make a syrup with any specific consistency. At the same time, if you have clean jaggery powder use directly in the pradhaman.
Recipe:
- Add the coarse paste of jackfruit pieces in a pan with a cup of water, mix well and cook in simmer mode for 3 to 5 mins.
- Jackfruit paste becomes glassy when cooked, and now filter and add the jaggery water.
- Mix well and let the jaggery blend with the fruit mix for 2 mins.
- Put some cardamom powder.
- Now add the fried coconut and cashew nut pieces.
- Finally, add thick coconut milk, give a quick stir and switch off. Do not cook after adding the coconut milk.
Video
Notes
1) Always use fresh jackfruit pieces to get the authentic taste of chakka pradhaman.
2) Further, you can also use packed coconut milk or plain milk or almond milk instead of fresh coconut milk.
Nutrition
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