Chakka Pradhaman /Jackfruit Payasam /Kheer /Jackfruit Pudding

Yet another traditional and popular delicacy from 'God Own Country'.

Chakka Pradhaman /Jackfruit Pudding is one of the most delicious dessert that sets the mouth watering and the taste-buds tingling. I was planning to post this recipe from many days. One of my reader, Malavika had inquired about this recipe a few days ago. So finally here it is.


Be it a festive occasion or special day, this dessert makes a frequent appearance in our house. It’s familiar recipe for most of keralaites, and for me it is yet another food that brings back the fond memories.

I remember going back to my ammuamma /grandma's house for our school vacations and my cousin brother would climb the tree in our backyard to pluck the jack fruits,  me and  my other cousin's would be helping him, ensuring everything it touched was covered in coconut oil first to avoid the gum like sticky secretion coming out from the core stem and then cutting of the fruit, deseeding them and saving the seeds for roasting them in aduppu - old fashioned stove burnt with wood, and waiting for our share Oh My..Those were the days!


However, for those of you who are new to this recipe let me explain briefly; Chakka pradhaman is a traditional payasam /pudding of Kerala, South India made of Chakka Varatti /Jack fruit Jam  or  Jackfruit bulps cooked in coconut milk and then sweetened with jaggery .Varieties of pradhamans /pudding are made in Kerala, like Chakka -Jackfruit Pradhaman, Ada-Rice Flakes Pradhaman, Parippu-Lentil  Pradhaman, Godambu- Wheat germs Pradhaman, etc. When one has Chakka Varatti /Jack fruit Jam  at home chakka pradhaman can be prepared at any time. I made it according to ammuamma /grandma's recipe.

This delicious Payasam /Pudding can be served warm or cold, depending on the weather and your mood; cold is great on a hot summer night, while serving it warm makes this a superb comfort food. Once you taste this dish you are sure to come back for more..Enjoy!!
  
Recipe for Grandma's Chakka Pradhaman/Jackfruit Payasam 

  Preparation Time : 10 minutes
  Cooking time : 30 minutes
  Serves : 5-6

Ingredients:

Chakka Varatti /Jack fruit Jam : 2 cup packed or Chakka Chola /Ripe Jackfruit Flesh : 30-40 flesh (de seeded) or Canned Jack fruit : 2 tins /500 gram each
Jaggery /Sharkkara : 5-6 blocks /500 grams or to taste
Thin Coconut milk -3rd extract /Monnampal : 1 cup
Semi Thick Coconut milk - 2nd extract /Randaampal : 1cup
Thick Coconut milk - 1st extract /Onnampaal : 1/2 cup
Cardamom powder /Elakka Podi  : 1/4 tsp
Dry ginger powder /Chukku Podi : 1/4 tsp
Cumin powder /Jeeraka Podi  : 1/4 tsp
Coconut Pieces (cut into very small bits) /Thengakothu : 1 tbsp
Cashew nuts : 10-15 nos
Raisins /Unakka Mundhiri : 1 tbsp
Ghee /Clarified Butter : 2 tbsp or as required


Method of Preparation : 

To Make Coconut Milk :

Take a 1 1/2 fresh coconut, grate it finely. In a blender or food processor, add the grated coconut with1 cup of hot water and process for a minute, then squeeze it for milk. This gives you 1cup thick milk.
Return coconut to processor and add 2 cup hot water and process for couple of minutes and squeeze it for milk in separate bowl. This gives you 1cup thin milk.
OR
Buy 1 (400ml) can of thick coconut milk, shake well and pour 1/2 contents in a bowl and mix with 1 cup er (i.e. same quantity of water). Remaining milk in can is thick milk.
OR
Mix 25 g instant coconut milk powder with 200 ml water for thin coconut milk.
Mix 25 g instant coconut milk powder with 100 ml water for thick coconut milk.

Preparation for Chakka Pradhaman : 

1. If your using chakka chola/Jackfruit flesh or canned jackfruit, then chop them 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 (takes about 20 minutes).
2. Ground this cooked jackfruit in a mixer grinder to a paste or slightly mash it using a wooden spoon.
3. Meanwhile heat the third milk in a wide mouthed heavy bottomed pan or uruli (nonstick woks can also be substitute) and melt the jaggery in it.Strain the solution to remove fine sand particles and reheat the same.
4. Add the chakka varatti and reduce the fire to low; keep stirring to dissolve and boil until the mixture thickens.(Note : If your using chakka varatti or cooked chakka paste then it will melt in the coconut milk)
5. Add the second milk and boil again stirring continuously for about 8 - 10 minutes or until the mixture thickens
6. Finally add the first milk and cook for couple of minutes and switch off the flame. Keep stirring until the milk is incorporated.


7. Add the dry ginger powder /chukku podi, cardamom powder, cumin powder.
8. Heat the ghee in a small pan; first fry the coconut pieces until brown and drain on to a paper towel and set aside. Fry the raisins until plump and drain. Add in the cashews and fry until golden brown.
9. Pour the fried coconut pieces, cashews, raisins over the pradhaman /payasam. Cover with a lid for 10-15 minutes.
10. Delicious Pradhaman /Payasam is ready to serve. Serve hot or chilled as you wish and Enjoy!!

Notes :
1. Adjust the amount of jaggery depending on the sweetness of the Jackfruit flesh or Chakka Varatti /Jack fruit Jam 
2. If you feel that the consistency of the payasam is still thin, mix 1 tbsp rice flour with little water and make a paste out of it. Add this paste into the payasam and cook for couple of minutes.

Check here for more Payasam /Kheer Recipes 

Happy Cooking!
Sangeetha

30 comments:

  1. Amazing pics and a classic recipe...my MIL makes this and I simply love it.

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  2. OMG,very tempting recipe dear...Amazing clicks.Loved ur kheer n the presentation too gud...

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  3. tempting clicks of perfect chakka pradhaman...

    http://www.panchamrutham.blogspot.com/

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  4. awesome dear...i showed this to my hubby and his mouth was watering... :)

    love your pics!


    Herbs and Flowers - "Parsley"
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  5. OMG,very tempting recipe dear...Amazing clicks.

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  6. Thats truly tempting..

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  7. Chakka pradhaman super aayittundu ketto...Love the presentation...Sooo authentic..super..

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  8. wow!!yummy yummy pradhaman...my ammuma used to do this sangee...superb presentation!!!

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  9. very creamy delicious payasam..looks yumm

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  10. Pradaman looks yummy

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  11. Hi Sangeetha , Your Chakka Pradhaman recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/341?source=blog Congrats again!! :)

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  12. mmmm... adipoli. Will make this for bakrid.

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  13. Omg, highly tempting pradhman..super delicious.

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  14. Mouthwatering payasam!! cant take my eyes off it!

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  15. Engine kothipikkale..yummy

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  16. kandapozhe vayaru niranju...Adipoli payasam...

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  17. wow..itz our traditional sadya dish....love to c tht again n really classic pics yaar..

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  18. so yummy...uruliyum,kindiyum oke ulla photo adipoli..nattil vachu undakiyathano?

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  19. Thanks everyone for ur kind words..:)
    @ Vineetha, alla ivide undakiyathannu dear..my cheriya molu-inde b'day aayirunnu :)

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  20. Anonymous5:17 AM

    very good presentation and informative thanx.

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  21. Anonymous11:49 PM

    lovely recipes!!and coherent presentation and methodology! keep the good work going:-)

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    Replies
    1. Hi, Thanks for that sweet note, I am glad you liked the post and the presentation.:) Hope to see you around more!

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  22. Nice recipe. We tried and it came out really well. Thanks.

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    Replies
    1. Hi Nita, I'm glad u liked the recipe and thanks for trying and letting me know that!:) Hope you get to try other recipe too.

      Cheers!
      Sangeetha

      Delete
  23. Nice recipe.. Awesome clicks

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  24. While reading your post my memories slipped into my school days, the way my ammamma(grandma) made chakkpayasam etc. She used to add rice ball into this paysam for a bitty effect.thick past of rice mix(consistency of orroty) are rolled in to size of grapes and then boiled in water.it was my duty to make balls

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    Replies
    1. Hi Babooty, Nice to read about your childhood days....reminds me of my childhood:-)That's a wonderful variation! sounds nice. I'm sure it must have given an extra punch to the payasam :) Thanks a lot for sharing it here :)

      Cheers!
      Sangeetha

      Delete

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