CHAKKA PRADHAMAN - JACKFRUIT PAYASAM

     Pradhaman is a delectable concoction made with Coconut Milk and Jaggery (Cane Sugar) with a special ingredient as a base.  This Special ingredient enhances the flavour and taste of this Pradhaman. Kerala  Sadhya (Banquet) is incomplete without a Pradhaman or Payasam.  The contemporary Kerala Sadhya is an elaborate banquet prepared for festivals and ceremonies. A full-course Sadya consists of rice served along with twenty or more accompaniments and curries.  Local delicacies such as Nalu Muri, Sarkkara Upperi, Pazham and Pappadam.  Sadhya is finished with Pradhaman or Payasam.  It is usually mixed along with Pappadam and Pazham.
     Sadhya is ubiquitous to Onam and Vishu. It is served on a plantain(banana) leaf. The rich heritage and tradition are indigenous to these Kerala dishes.  There are numerous varieties of Pradhamans, like Parippu Pradhaman, Ada Pradhaman, Gothambu Pradhaman, Nendhra Pazha Pradhaman, Chakka Pradhaman etc.,
      For this Thiruvonam, I made Chakka Pradhaman - Jackfruit Payasam.  I have used fresh Jackfruit pieces in this recipe. Ground Jackfruit pieces are cooked along with Jaggery syrup and flavoured with Cardamoms & Dry Ginger Powder.  This Chakka Pradhaman is extensively laced with fresh homemade Coconut Milk, which makes this dessert a delectable delicacy. Chakka Pradhaman can also be cooked with ChakkaVarattiyathu (Jackfruit pieces cooked and preserved in Jaggery syrup). The fragrance from Jackfruit gives a special note to this Chakka Pradhaman.  This classic dessert is unique to itself.  When the fruit is in season this Payasam would be an added grandeur to a classic Sadhya.


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Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam , Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes

HOW TO MAKE CHAKKA PRADHAMAN - JACKFRUIT PAYASAM

 

INGREDIENTS :

Jackfruit Slices - 10 - 12 Nos.
Jaggery - 1/2 -3/4 Cup
Water - 3/4 Cup
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 2 Cups
Ghee - 3 Tablespoons
Coconut Pieces - 3 Teaspoons
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.
Cardamom - 6 Nos.
Dry Ginger Powder - 1/2Teaspoon

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METHOD:

• Add Jaggery into the Water, boil this on a high flame for few minutes.
• Lower the flame and boil for 5–6 minutes and strain for any impurities.
• Cook Jack Fruit slices in 1/2 Cup of Jaggery until it turns soft.
• Allow it to cool.  Grind these cooked Jack Fruit slices into a smooth paste.
• Mix this Paste into the remaining Jaggery Syrup and boil it on a low flame.
• Powder the Cardamoms with a few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Pour thin Coconut Milk into it and cook on a low flame for a few minutes.
• Finally, add Thick Coconut Milk and leave it on a low flame for a few minutes, stirring it continuously.
• Heat Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
• Fry Cashew nuts and Raisins.
• Add these to the Chakka Pradhaman and mix well.
• Serve Chakka Pradhaman hot or cold.

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NOTES :

• Can cook Chakka Pradhaman with Chakka Varattiyathu.
• Chakka Varattiyathu, Chakka Varatti or Jack Fruit slices preserved reserved in Jaggery syrup. This can be stored for 6–8 months.  Commonly, Ada or Pradhaman is made out of this Chakka Varattiyathu.