JACKFRUIT RIND / CHAKKA MADAL CANE JUICE PRADHAMAN

The jack fruit is very commonly seen in the south west coastal states of India. Varieties of raw and ripened jack fruit dishes are around in Kerala and are part of common man’s diet. Almost all part of the jack fruit is edible in cooked form. Ihave prepared pradhaman with jack fruit rind or outer surface layer . this is called chakka madal in Malayalam. Chakka means jack fruit and madal means part between the outer throny skin and jackfruit bulbs.

 It is little bit tedious job to  clean the madal. But still this dessert/pradhaman made out of chakka madal or jack fruit rind with the combination of sugarcane juice tastes heavenly.

Here goes the  recipe of sweet dessert/ pradhaman  with chakka madal / jack fruit surface layer or rind.

INGREDIENTS

Jack fruit surface layer/ jack fruit rind / chakka madal                -1 cup

Ripened jack fruit bulbs                                                                      - 200grams

Jiggery                                                                                                    - 200 grams

Sugarcane juice                                                                                    - 1 cup

First extract of           Coconut milk                                                  - 1/2 cup

Second extract of coconut milk                                                        - ¼ cup

Third extract of coconut milk                                                           - ¼ cup

Dry ginger powder                                                                              - ¼ tsp

Cardamom powder                                                                             - ¼ tsp

Ghee                                                                                                      - 2 tbsps

INGREDIENTS FOR GARNISHING

Cashews                                                                                 - 10 nos

Finely chopped jack fruit rind                                           - 2 tbsps

METHOD

Take a piece of jack fruit apply oil in your hands and in your knife before you start  to cut your jack fruit.

Remove the jack fruit bulbs and thorny part of the surface layer and keep aside.

Chop the rind / outer surface/ chakk amadal into fine pieces and keep aside.

In a pan add the third extract of coconut milk and add the finely chopped jack fruit rind/ chakka madal and cook in a medium flame till it becomes soft.

Mean while melt the jiggery in ¼ cup of sugar cane juice and strain the jiggery syrup once it is fully melted.

Blend the jack fruit bulbs in a blender and keep aside.

Add the boiled jack fruit rind/chakka madal and the blended jack fruit bulbs to the strained jiggery cane juice syrup mix well

Add the second extract of coconut milk and remaining sugarcane juice to the above mixture and cook in medium flame for 5 to 10 minutes.

Meanwhile heat another pan and add 2 tbsps of ghee and fry the cashews and jack fruit rind/chakka madal till golden brown colour, and keep aside.

Finally add the first extract mix well and cook for 2 minutes and switch oof the flame.

Transfer it to a  serving bowl and garnish it with fried cashews and fried jack fruit rind/chakka madal.

Yummy uand unique Chakka madal/ jack fruit rind pradhaman is ready to serve.

Enjoy this vishu with this unique chakka madal/jack fruit pradhaman.