Chakka payasam also known as Chakka pradhaman is a traditional Kerala style kheer made with jackfruit, and coconut milk and sweetened with jaggery.
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This traditional beauty in a banana leaf after a heavy meal is like heaven. If you have tasted you will definitely nod with me.
Almost in all the Onam or Vishu lunches, we can see this payasam. Make the best out of the jackfruit now when they are in season.
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What is Pradhaman
Pradhaman is a traditional Kerala dessert. It is a payasam or Kheer Prepared with jaggery and coconut milk along with any main ingredient. We can prepare Pradhaman with a variety of ingredients.
There will be at least one pradhaman in the Onam Sadhya. It is one mandatory food during the sadhya. Ada Pradhaman, paruppu pradhaman are the most popular ones.
Prep Work
- If extracting coconut milk in home. prepare it first
- Also, prepare the Jaggery syrup.
- If you have cardamom and dry ginger powder handy use that. Else dry roast them and make them a fine powder.
How to make Chakka Pradhaman
1.Remove the seed from the Jackfruit arils. In a pressure cooker add the jackfruit arils after removing the seed add in little water and pressure cook for 2 whistles.
2. Allow the pressure to release naturally and then open. Wait till it cools down and then add the cooked jackfruit pieces to a blender and blend it into a fine puree and set aside.
3. Heat Ghee in a pan add cashew nuts and coconut chunks and roast till golden brown and set aside.
4. In another saucepan add the jaggery pieces and water. Cook in a low flame till the jaggery is completely dissolved. Strain for impurities and continue cooking till it becomes slightly thick. Now add in the ground jackfruit puree and mix well till it is completely dissolved.
5. Next, add the thin coconut milk and cook for 5 mins in low flame.
6. Next, add the crushed cardamom or cardamom powder. Combine and cook for 2 mins.
7. finally add in the thick coconut milk and switch off the flame.
8. Garnish with ghee-fried cashew nuts and coconut.
Tips & Variations
- Serve as an after meal dessert.
- If you feel the kheer is very thin, make a slurry of 1 tsp rice flour and 2 tbsp water and add to thick the kheer.
- Prepare it when the jackfruit is in season.
- Adjust the sweetness as per your taste.
Serving Suggestions
Makes an amazing after meal dessert or a festival dessert.
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📖 Recipe
Chakka payasam
Standard 1 cup measures 240 ml
Ingredients
- 20 Jackfruit
- 1.5 cups Jaggery
- ½ cup Water
- ¾ cup Thin coconut milk
- ½ tsp Cardamom powder
- ½ cup Thick coconut milk
- 10 Cashew nuts
- 1 tbsp Coconut chunks
- 2 tbsp Ghee
Instructions
- Remove the seed from the Jackfruit arils. In a pressure cooker add the jackfruit arils after removing the seed add in little water and pressure cook for 2 whistles.
- Allow the pressure to release naturally and then open. Wait till it cools down and then add the cooked jackfruit pieces to a blender and blend it into a fine puree and set aside.
- Heat Ghee in a pan add cashew nuts and coconut chunks and roast till golden brown and set aside.
- In another saucepan add the jaggery pieces and water. Cook in a low flame till the jaggery is completely dissolved. Strain for impurities and continue cooking till it becomes slightly thick. Now add in the ground jackfruit puree and mix well till it is completely dissolved.
- Next, add the thin coconut milk and cook for 5 mins.
- Next, add the crushed cardamom or cardamom powder.
- And then add in the roasted nuts and mix well and finally add in the thick coconut milk and switch off the flame.
Notes
- Serve as an after meal dessert.
- If you feel the kheer is very thin, make a slurry 1 tsp rice flour and 2 tbsp water and add to thick the kheer.
- Prepare it when the jackfruit is in season.
- Adjust the sweetness as per your taste.
- I used impurities free organic jaggery and hence I dint strain for impurities. It is a must if using normal jaggery.
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
This post is originally from 2018. It is now updated with new pictures, details, and recipe cards.
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