Thursday, 21 April 2016


Chakka Pradhaman /Jackfruit kheer is one of the most delicious dessert that sets the mouth watering and the taste-buds tingling.  It’s favourite dish for keralaites,  Chakka pradhaman is a traditional payasam  of Kerala, South India made of Chakka varatti / jack fruit jam cooked in coconut milk and then sweetened with jaggery .etc. If we keep the chakka varatti / jackfruit jam  at home chakka pradhaman can be prepared at any time. 

 Ripe Jackfruit Flesh                                     - 30-40 flesh (de seeded)
Jaggery                                                           - 5-6
Thin Coconut milk (3rd extract)                  - 1 cup
Semi Thick Coconut milk (2nd extract)      - 1cup
Thick Coconut milk (1st extract)                - 1/2 cup
Cardamom powder /Elakka Podi               - 1/4 tsp
Dry ginger powder /Chukku Podi               - 1/4 tsp
Coconut Pieces (cut into very small bits)  - 1 tbsp
Ghee                                                                   -2 tbsp or as required

Take a 1 1/2 fresh coconut, grate it finely, add the grated coconut with1 cup of hot water and process for a minute, then squeeze it for milk.
We will get 1cup thick milk.
repeat this process by  adding 2 cups of  hot water and process for couple of minutes and squeeze it for milk in separate bowl. This gives you 1cup thin milk.
Chop the jack fruit pieces into small pieces and pressure cook the chopped jackfruit pieces with one and half cup of water for 6-8 whistles or cook until soft .
Grind this cooked jackfruit in a mixer grinder to a paste or slightly mash it using a wooden spoon.
 Meanwhile heat the third milk in a wide mouthed heavy bottomed pan or uruli and melt the jaggery in it.
Strain the jiggery syrup to remove fine sand particles and reheat the same.
Add the chakka varatti and reduce the fire to low; keep stirring to dissolve and boil until the mixture thickens(If your using chakka varatti or cooked chakka paste then it will melt in the coconut milk)
 Add the second milk and boil again stirring continuously for about 10 to 15 minutes or until the mixture thickens
Finally add the first milk and cook for couple of minutes and switch off the flame. Keep stirring until the milk is incorporated.
Add the dry ginger powder /chukku podi, cardamom powder, cumin powder.
 Heat the ghee in a small pan; first fry the coconut pieces until  golden
Put the fried coconut pieces, Delicious chakka Pradhaman /Jack fruit Payasam is ready to serve. 
Serve hot or chilled

1 comment:

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