Other Names Chaka Pradhaman. Jack Fruit Payasam. Jack Fruit Kheer. Pala Pazha Payasam.

I love Kerala Cuisine for a variety of reasons. Number one, it’s very close to nature and it pleases my aesthetic senses. Secondly, the proper usage of native ingredients and freshness sealed in every level. In general, the cooking methods and presentation…everything is so very appealing to me. Today, I am presenting one of my favorite dish from God’s own country – Chakka Pradhaman. If you haven’t tried it, yet! You should!

Well, I make two different versions of the same payasam. One with more coconut milk and other completely without coconut milk. Both taste good, in my opinion. So, please feel free to choose your style. Happy cooking. Now, off to the recipe.

Ingredients

• Jack Fruit 1 bowl full(without seeds)
• Jaggery 1 cup
• Cashew nuts 10-15(split ted)
• Raisins 15-20
• Green cardamom seeds powder 1 spoon
• Milk 300 ml
• Fresh coconut first milk 1 jar
• Ghee 1 cup
• Grated coconut few spoons

Method

Make a thick paste out of this cooked jack fruit. Set aside. In a pan heat ghee and fry cashew nuts till golden color and set aside. In the same ghee fry raisins till they pop-up and set them aside too.

In a deep bottomed non-stick vessel add thick jack fruit paste along with milk. Cover and cook over medium flame. Never attempt to add any water. Cook only by using milk. In the separate pan, heat jaggery along with one cup of water. Let it come to syrup consistency. Once the jack fruits is 1/2 done add jaggery and cardamom powder to it.

When it is 3/4 done add fresh coconut milk, cashew nuts and raisins to it. cook without cover. Until coconut milk reduced into half. Never use watery coconut milk. Use only first milk….i.e., wet grind coconut pieces using minimal water and squeeze for thick extract. And immediately discard the squeezed coconut. Never use any further water in to order to extract milk from it again.

Let it be in runny consistency. Remove from stove. Serve chilled, garnish with grated coconut just before serving.