Chakka Pradhaman is a traditional payasam of Kerala made with jackfruit & coconut milk. Chakka Pradhaman is a festive recipe which is relished as a dessert for rice meal and commonly made when Jackfruit is abundant.

Chakka Pradhaman is a traditional payasam or pudding of Kerala made with jackfruit. Now let us learn how to make Chakka Pradhaman with step by step pictures.

About Chakka Pradhaman

Chakka Pradhaman is a Kerala special payasam made for Onam in Sadya menu. Usually this chakka pradhaman is prepared using chakka varatti (jack fruit jam) but I've done this with fresh jackfruit as I didnt get chakka varatti here. Pradhaman basically is payasam prepared with coconut milk, except pradhamans like Palada Pradhaman which is made with dairy milk.

My sis kept pushing me to try this during the jackfruit season for making the post ready for Onam and here is the recipe from my kitche.

Aishwaryavum, Samriddiyum Niranja nalla nalukal ennum undavatte oppam manassil snehathinte oru onam. Happy Onam to All!

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Chakka Pradhaman | Jackfruit Payasam

Prep Time10

Cook Time20

Total Time30

Servings2 people

AuthorSharmilee J

Ingredients

12 jack fruit ripe pieces
½ cup jaggery
¼ cup water
¾ cup thick coconut milk
3 teaspoon ghee
3 teaspoon cashew nuts broken
1 tablespoon coconut bits
a pinch cardamom powder

Instructions

Pressure cook jackfruit with immersing level water (keep it less say 2 tablespoon) up to 2 whistles in medium flame or until soft.
Cool it down, drain water then grind to a fine paste, set aside.
Heat 1 teaspoon ghee in a pan and add coconut bits and cashews, fry till golden brown, set aside.
Mix jaggery with ¼ cup water and break the lumps formed, strain(to remove impurities)and heat it up for 5mins until it bubbles(syrup consistency need not be checked).
Add the jackfruit paste and mix until is evenly coated with jaggery.
Let it become little thick, add remaining ghee then add coconut milk and give a quick stir. Dont let it boil for long after coconut milk is added as it will start to separate.
So when it is about to boil switch if off and then add fried cashews, coconut bits, cardamom powder and give a stir.
I reserved few cashews and coconut bits for garnishing while serving.
Serve Chakka Pradhaman warm or cold with nuts and coconut bits. I love it cold!

Notes

You can substitute coconut milk with dairy milk or use half and half too but coconut milk gives a unique flavour to this pradhaman.
Coconut bits gives a nice crunchiness to the pradhaman.
Take care not to boil after coconut milk is added as the pradhaman will start to separate.
Add more ghee (say 1 tablespoon) if you prefer a rich pradhaman.

Nutrition Facts

Chakka Pradhaman | Jackfruit Payasam

Amount Per Serving (150 g)

Calories 512 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 22g138%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 19mg6%

Sodium 14mg1%

Potassium 329mg9%

Carbohydrates 60g20%

Fiber 1g4%

Sugar 55g61%

Protein 3g6%

Vitamin A 21IU0%

Vitamin C 4mg5%

Calcium 41mg4%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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Chakka Pradhaman Recipe Step by Step

Pressure cook jackfruit with immersing level water(keep it less say 2 tablespoon) upto 2 whistles in medium flame or until soft. Cool down, drain water then grind to a fine paste, set aside. Heat 1 teaspoon ghee in a pan and add coconut bits and cashews , fry till golden brown, set aside.
Mix jaggery with ¼ cup water and break the lumps formed, strain(to remove impurities)and heat it up for 5mins until it bubbles(syrup consistency need not be checked). Add the jackfruit paste and mix until is evenly coated with jaggery.
Let it become little thick, add remaining ghee then add coconut milk and give a quick stir. Dont let it boil for long after coconut milk is added as it will start to separate. So when it is about to boil switch if off and then add fried cashews, coconut bits, cardamom powder and give a stir. I reserved few cashews and coconut bits for garnishing while serving.

Serve it warm or cold with nuts and coconut bits. I love it cold!

Expert Tips

You can substitute coconut milk with dairy milk or use half and half too but coconut milk gives a unique flavour to this pradhaman.
Coconut bits gives a nice crunchness to the pradhaman.
Take care not to boil after coconut milk is added as the pradhaman will start to separate.
Add more ghee(say 1 tablespoon) if you prefer a rich pradhaman.