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Chakka Pradhaman without Chakka Varatti | Jackfruit Payasam
a Yummy Payasam with Jackfruit
Ingredients
Adjust Servings:
| 10-12 pieces Jackfruit | |
| 0.5 Cup Grated Jaggery | |
| 2 Cups (Thin Consistency) Coconut Milk | |
| 1 Cups (Semi-Thick Consistency) Coconut Milk | |
| 0.5 Cup (Thick Consistency) Coconut Milk | |
| 0.5 Teaspoon Cardamom Powder | |
| 0.25 Teaspoon Dry Ginger Powder (Sukku Powder) | |
| 1 Tablespoon Cashew | |
| 1 Teaspoon Raisins | |
| 1 Tablespoon Chopped Coconut | |
| 2 Teaspoon Ghee (Clarified butter) |
Quick & Easy version of Chakka Pradhaman without Chakka Varatti
Ingredients
-
10-12 pieces Jackfruit
-
0.5 Cup Grated Jaggery1 Cup - 250ml
-
2 Cups (Thin Consistency) Coconut Milk
-
1 Cups (Semi-Thick Consistency) Coconut Milk
-
0.5 Cup (Thick Consistency) Coconut Milk
-
0.5 Teaspoon Cardamom Powder
-
0.25 Teaspoon Dry Ginger Powder (Sukku Powder)
-
1 Tablespoon Cashew
-
1 Teaspoon Raisins
-
1 Tablespoon Chopped Coconut
-
2 Teaspoon Ghee (Clarified butter)
Directions
Quick & Easy version of Chakka Pradhaman without Chakka Varatti
Chakka Pradaman is a traditional payasam of Kerala. It is a mouth-watering dessert that makes the taste buds tingling. Usually this is prepared for Onam Sadhaya. The main ingredients of chakka prathaman are chakka varattiyathu and jaggery. But making chakka varatti itself is a heavy time consuming task. So this is the easier and quicker way to make Chakka Pradhaman (Jackfruit Payasam), this is a simpler version and obviously tastes different than chakka pradhaman with varatti but still so so yummy and tasty with the rich flavor of jackfruit along with coconut milk.
If we want to try Payasam with Jackfruit without having much of hassle, you can try this Chakka Pradhaman without Chakka Varatti | Jackfruit Payasam. My MIL used say that when she was in Nagercoil, my FIL used to get big Jackfruit and my MIL would cut and take out Jackfruit pieces and then the next day, its a great project day for her 🙂 In the morning, after her usual cooking (can’t really escape from that :-)) , she starts with the making of Chakka Varatti. She used to put 2-3 plastic covers on her hands till elbow, because over and over stirring the chakka varatti not only a tedious process but also when we are stirring after adding ghee, the halwa boils and spills that will hurt the hands. It takes a lots of time, especially if we have more jackfruit pulp. But its a worth effort. The halwa will taste dainty. But as most of us have a fast and quick time for these special dishes, I always like to go with Chakka Payasam without Varatti.
The conventional Chakka Pradhaman with Chakka Variety recipe is already published. Click here for the recipe
Video making of Chakka Pradhaman without Chakka Varatti | Jackfruit Payasam
Video making of Chakka Varatti
Video making of Chakka Pradhaman with Chakka Varatti | Jackfruit Payasam
Chakka Pradhaman without Chakka Varatti | Jackfruit Payasam
Servings: 4 people
Quick & Easy version of Chakka Pradhaman without Chakka Varatti
Print Recipe
Ingredients
- 10-12 pieces Jackfruit
- 0.5 cup Grated Jaggery
- 2 cups Coconut Milk (Thin Consistency)
- 1 cups Coconut Milk (Semi-Thick Consistency)
- 0.5 cup Coconut Milk (Thick Consistency)
- 0.5 tsp Cardamom Powder
- 0.25 tsp Dry Ginger Powder (Sukku Powder)
- 1 tbsp Cashew
- 1 tsp Raisins
- 1 tbsp Chopped Coconut
- 2 tsp Ghee (Clarified butter)
Instructions
Cooking Jackfruit
- Take the chopped jackfruit pieces in a vessel and add water to just to soak them and then pressure cook the jackfruit allowing 2-3 whistles or till it is soft and mushy
Prepare Garnishing Ingredients
- Allow the cooked jackfruit to cool off and then grind it to puree and set it aside. Heat a teaspoon of ghee in a pan and fry the cashews and raisins and take these aside. Again heat another teaspoon of ghee and fry the chopped coconut pieces and fry till the coconut pieces become golden brown
Melt Jaggery
- Take grated jaggery in a sauce pan. Add 2 tablespoon of water and allow the jaggery to boil and melt completely. Once the jaggery is melted switch off the flame.
Prepare Coconut Milk
- We can use 1 full coconut to grind and take the coconut milk. If you are planning to use the fresh coconut, take the grated coconut in a mixer jar. Add 1 cup of warm water and grind it nicely and then squeeze out the coconut milk. This is the first thick milk and keep it aside. Again take the squeezed grated coconut in the mixer and add 1.5 cups of warm water and grind it and again squeeze out to take semi-thick coconut milk. This is the 2nd consistency milk. Again take the squeezed grated coconut in the mixer and add 3 cups of warm water and grind it and squeeze out the thin or very diluted version of coconut milk. This is the 3rd consistency very thin milk. If you are using tinned coconut milk, dilute 1/4 cup of the coconut milk with 3 cups of water. This is very thin coconut milk. Again dilute another 1/4 cup of coconut milk with 1.5 cups water. This is semi-thick milk. Finally keep the rest of the 1/2 cup thick milk as it is aside
Working with Jackfruit, jaggery & Coconut milk
- In a heavy bottomed pan, add the very thin and diluted coconut milk. Strain the melted jaggery juice and stir well. Also add the jackfruit puree and give a good stir. Bring it to boil, Keeping the flame medium. When the coconut milk + jaggery+ jackfruit puree mixture boils for 5 mins, add the next semi-thick version of coconut milk and stir well. Again keep the flame in medium and allow it to boil for 5 mins
Garnishing Time
- Finally add thick coconut milk and switch off the flame. Do not boil the payasam after adding thick coconut milk. Add cardamom powder and dry ginger powder and stir well. Garnish with Roasted cashews, raisins and coconut pieces
Serving Time!
- Serve the delicious Chakka Pradhaman (Without Chakka Varatti) hot or cold and enjoy!
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Steps
|
1
Done
15 mins
|
Cooking JackfruitTake the chopped jackfruit pieces in a vessel and add water to just to soak them and then pressure cook the jackfruit allowing 2-3 whistles or till it is soft and mushy |
|
2
Done
5 mins
|
Prepare Garnishing IngredientsAllow the cooked jackfruit to cool off and then grind it to puree and set it aside. Heat a teaspoon of ghee in a pan and fry the cashews and raisins and take these aside. Again heat another teaspoon of ghee and fry the chopped coconut pieces and fry till the coconut pieces become golden brown |
|
3
Done
5 mins
|
Melt JaggeryTake grated jaggery in a sauce pan. Add 2 tablespoon of water and allow the jaggery to boil and melt completely. Once the jaggery is melted switch off the flame. |
|
4
Done
20 mins
|
Prepare Coconut MilkWe can use 1 full coconut to grind and take the coconut milk. If you are planning to use the fresh coconut, take the grated coconut in a mixer jar. Add 1 cup of warm water and grind it nicely and then squeeze out the coconut milk. This is the first thick milk and keep it aside. Again take the squeezed grated coconut in the mixer and add 1.5 cups of warm water and grind it and again squeeze out to take semi-thick coconut milk. This is the 2nd consistency milk. Again take the squeezed grated coconut in the mixer and add 3 cups of warm water and grind it and squeeze out the thin or very diluted version of coconut milk. This is the 3rd consistency very thin milk. If you are using tinned coconut milk, dilute 1/4 cup of the coconut milk with 3 cups of water. This is very thin coconut milk. Again dilute another 1/4 cup of coconut milk with 1.5 cups water. This is semi-thick milk. Finally keep the rest of the 1/2 cup thick milk as it is aside |
|
5
Done
15 mins
|
Working with Jackfruit, jaggery & Coconut milkIn a heavy bottomed pan, add the very thin and diluted coconut milk. Strain the melted jaggery juice and stir well. Also add the jackfruit puree and give a good stir. Bring it to boil, Keeping the flame medium. When the coconut milk + jaggery+ jackfruit puree mixture boils for 5 mins, add the next semi-thick version of coconut milk and stir well. Again keep the flame in medium and allow it to boil for 5 mins |
|
6
Done
5 mins
|
Garnishing TimeFinally add thick coconut milk and switch off the flame. Do not boil the payasam after adding thick coconut milk. Add cardamom powder and dry ginger powder and stir well. Garnish with Roasted cashews, raisins and coconut pieces |
|
7
Done
|
Serving Time!Serve the delicious Chakka Pradhaman (Without Chakka Varatti) hot or cold and enjoy! |
4 Comments Hide Comments
Dear Sowmya
I have been following your blog and recipes and enjoy them. I fully endorse your comments on preparing the raw material for chakka varatti. It used to be and always will be a mammoth effort, but as you mentioned worth the effort.
My comments are on the coconut milk. These days you get sterilised coconut milk in tetra packs and these are an excellent replacement to the traditional tengapal extraction process. I have tried them and have had some wonderful chakka payasam.
Regards
C V Manian
Thank you sir
Can we make it with the dried jackfruit we get in Costco?
Yes.. Certainly.