Chakka Pradhaman without Chakka Varatti | Jackfruit Payasam
Quick & Easy version of Chakka Pradhaman without Chakka Varatti
Servings: 4 people
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 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)
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 ¼ cup of the coconut milk with 3 cups of water. This is very thin coconut milk. Again dilute another ¼ cup of coconut milk with 1.5 cups water. This is semi-thick milk. Finally keep the rest of the ½ 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!