Chakka Pradhaman
Jackfruit payasam in coconut milk — ripe jackfruit (chakka) bulbs cooked down in a heavy pan with jaggery until the jackfruit dissolves into a thick, golden-brown, intensely fragrant jam, then coconut milk (thin first, thick at the end) added progressively and the mixture simmered to a flowing, perfumed payasam. Dried coconut pieces, cashews, and raisins fried in ghee are added at the end. The ripe jackfruit's tropical sweetness, natural vanilla-pineapple aroma, and fibre give the pradhaman a complexity and fragrance that no other payasam achieves; it is the most aromatic of all Kerala sweet preparations. Made in the jackfruit season (April to July) when chakka jam (chakka varatti) is prepared and stored; considered the most celebrated payasam of the Onam Sadya feast and a marker of the summer harvest.
Cuisines
Best for
Recipe
Ingredients
| 1 cup | ripe jackfruit bulbs |
| 1 cup | jaggery |
| 1 cup | thick coconut milk |
| 1/2 cup | thin coconut milk |
| 2 tablespoons | ghee |
| 1 tablespoon | cashew nuts |
| 1 tablespoon | raisins |
| 1/2 teaspoon | cardamom powder |
| — | water as needed |
Instructions
- 1 Deseed the jackfruit bulbs and blend them into a smooth puree.
- 2 In a pan, melt the jaggery with a little water until it forms a syrup. Strain to remove impurities.
- 3 Add the jackfruit puree to the jaggery syrup and cook on medium heat, stirring continuously.
- 4 Once the mixture thickens, add the thin coconut milk and continue to cook until it reduces slightly.
- 5 Stir in the thick coconut milk and cook for a few more minutes until the pradhaman reaches a creamy consistency.
- 6 In a small pan, heat ghee and fry the cashew nuts until golden brown, then add the raisins until they puff up.
- 7 Add the fried cashews, raisins, and cardamom powder to the pradhaman. Mix well.
- 8 Serve warm or at room temperature.
Tips
Ensure to stir continuously after adding coconut milk to prevent curdling.