Tuesday, September 10, 2019

Chakka Pradhaman | Jackfruit Payasam | Onam Sweet Recipe

Chakka Pradhaman, a delicious kheer made from jackfruit and coconut milk. It's one of the famous kheer recipes made during Kerala festival, Onam. 

Initially I thought of making ada pradhaman to share here in the series of onam recipes. But here in the Indian store, ada(rice flakes)  is only available in large quantities, that will last for many months or even a year for me. 

So thought of making ada at home, again finding banana leaves(it's used for steaming the ada) is really difficult here, so the plan got dropped. 

But over the weekend, we went to the well known asian store here for the first time to explore. When I found the jackfruit there, i was so excited and bought some to try this chakka pradhaman. 
I had tasted ada pradhaman a few times at restaurants back in chennai and also in friend's place. But i never tasted chakka pradhaman before, but how come jackfruit, coconut milk and jaggery combination goes wrong, so i was 100% sure that it would be lip smacking delicious even before trying.

I referred a few recipes and made little changes to our preference. I thought in addition to jackfruit puree, adding a few pieces of jackfruit as it is would improve texture, so i did. 

But you can make the whole jackfruit as puree and make this pradhaman. Also I haven't added any nuts because I want the coconut flavor to be dominant. But feel free and add any nuts you want.
The jackfruit variety that I had bought here was quite firm and was less sweet. But, back in India, you can get jackfruits that melt in your mouth. 

In such a scenario, no need to cook & puree the jackfruit, add as it is in the jaggery syrup. I will disintegrate into jaggery syrup easily.  

Also if the jackfruit is more sweet, you may not need the whole 1/3 cup of jaggery, just 1/4 cup of jaggery or less will be sufficient. If you love jackfruit flavor, then I'm sure you would love this payasam. Now let's check out the recipe for chakka pradhaman.

Chakka Pradhaman | Jackfruit Payasam

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Sweet | Recipe Cuisine: Indian
Chakka Pradhaman, Jackfruit Payasam, Onam Recipe, Payasam Chakka Pradhaman, a delicious kheer made from jackfruit and coconut milk. It's one of the famous kheer recipes made during Kerala festival, Onam.
Jackfruit - 1 cup(chopped)
Jaggery - 1/3 cup
Coconut milk - 1/2 cup
Cardamom - 2 
Coconut bits - 1 tbsp
Ghee - 2 tsp

Take 3/4 cup of jackfruit in a sauce pan and add just enough water to immerse and cook till the pulp softens.
Once it softens, remove from the flame and let it cool. Cut the remaining 1/4 of jaggery into small pieces.
Next add the jaggery into sauce pan and add 1/2 of water and let the jaggery melts.
Once the jaggery melts, strain it once to remove the impurities and add into the sauce pan again and then add the chopped jackfruit and let it cook until it's tender.
In the mean time, grind the cooked jackfruit into smooth puree and ground the cardamom seeds into fine powder.
Add the jackfruit puree into the jaggery syrup, mix it well and then keep the flame in low and add the coconut milk.
Mix it all together well and add cardamom powder, keep it in low flame for 2-3 mins & switch off the flame. Heat the ghee in a pan.
Add the coconut bits and roast till they are nicely brown and then add into the pradaman.
Tasty Chakka Pradaman is ready to serve.

Related : How to make Javvarisi Semiya Payasam


  • You can use the canned jackfruits also
  • Add coconut milk only when the flame is low. 
  • Also don't let it boil once the coconut milk is added, otherwise it might be curdled.
  • Serve it hot or cold, both tastes good.
  • Coconut bits gives nice flavor and crunchiness to the pradhaman. I would highly recommend to add it.
  • Instead of coconut milk, you can make this with dairy milk also.
  • In addition to coconut bits, cashews and other nuts can also be added.
  • Depends on the sweetness of the jackfruit, add more or less of jaggery as per your liking.

No comments:

Post a Comment