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.Chakka varattiyathu is made by cooking finely chopped pieces of Chakka Chula (the edible yellow part of jackfruit) with ghee and jaggery (or sugar) at a high temperature until it becomes thick like halwa. Once this paste is ready, it can be kept for a long time without losing its taste. To make the prathaman, the 'chakka varattiyathu' is cooked with Cooconut milk and additional jaggery.The dish is usually served hot. It is made more often in Kerala than in other south Indian states. For chakka varatti recipe, you can click on the link given here.
Preparation and Yield:
| Preparation time | 10 mins |
| Cooking Time | 30 mins |
| Servings | 4 |
| Recipe Category | Dessert |
| Recipe Cuisine | South Indian |
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| Chakka Pradaman Recipe | Chakka Pradaman with Chakka Varatti Recipe |
Ingredients:
| Chakka Varatti | 1 Cup* |
| Grated Jaggery | 1 Cup |
| Grated Coconut | 2 Cups |
| Cardamom Powder | ½ teaspoon |
| Cashews | 5-6 |
| Raisins | 1 tablespoon |
| Chopped Coconut Bits | 1 tablespoon |
* 1 Cup = 250ml
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| Chakka Pradaman Recipe | Chakka Pradaman with Chakka Varatti Recipe |
Method:
- First heat a pan and add a teaspoon of ghee and fry the coconut pieces till they are golden brown color. Take these roasted coconut pieces aside
- In the same pan, heat another teaspoon of ghee and roast the raisins followed by cashews and all these aside
- Keep a sauce pan on the flame and add the grated jaggery. Add ¼ cup of water to the grated jaggery and allow it to completely dissolve. Keep this aside
- Take the grated coconut in a mixer jar and add ½ cup of water and grind it nicely and then squeeze out the ground coconut to get thick coconut milk (Onnam Paal). Set this milk aside
- Take the squeezed ground coconut again in the mixer jar and add a cup of water and grind it again nicely and the squeeze out the milk. This is the medium thick coconut milk ( Rendam Paal)
- Finally, add 2 cups of water to the mixer jar and grind it nicely. Squeeze out the milk and extract thin coconut milk and discard the ground coconut. This is 3rd coconut milk (Poonam Paal)
- Heat a heavy bottomed pan, add the 3rd coconut milk which is very thin in consistency and bring it to boil.
- To the pan, now, strain the jaggery juice and give a good stir. Then add the chakka varatti and keep stirring till all the chakka varatti are nicely dissolved in the coconut milk mixture.
- Then, add the medium thick, 2nd coconut milk and allow the mixture to boil for 10 minutes in medium flame. Add cardamom powder and mix well
- After 10 minutes, add the thick coconut milk and keep the flame very low and give a good stir so that the thick milk is nicely incorporated with the jaggery and chakka varatti mixture.
- Garnish the payasam with roasted cashews, raisins and coconut bits and switch off the flame
- The delicious Chakka Pradaman is now ready to serve!
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| Chakka Pradaman Recipe | Chakka Pradaman with Chakka Varatti Recipe |
