Chakka Varatti Pradhaman is one of the most flavorful payasams from Kerala. Made using chakka varatti (jackfruit preserve), milk, and coconut milk, it's rich, nutty and has such a unique taste. It's something you won't forget after tasting once. What I love most is how simple this is to put together.
We usually make this payasam during Onam Sadya or for other festive days. Even though jackfruit is seasonal, the chakka varatti preserve makes it easy to enjoy this any time of the year. The aroma while cooking is something so nostalgic if you've grown up eating Kerala-style desserts.
Jump to:
About Chakka Varatti Pradhaman
Chakka Varatti Pradhaman is a traditional Kerala payasam made using jackfruit preserve. It is one of the star sweets served during Onam Sadya and is made especially when jackfruit is in season or if chakka varatti is made and stored. The preserve is usually slow-cooked jackfruit pulp with jaggery, cooked till thick.
Chakka Varati Pradhaman is a traditional dessert in Kerala that is made for festivals & special occasions and Onam Sadya. Chakka Varati Pradhaman is a must try at home for its unique taste and for the joy of cooking.
It gets richness from both milk and coconut milk. Some people use only coconut milk, but I like the mix of both. And of course, the ghee-roasted coconut pieces and cashews are the best part. It gives that Kerala touch and adds little crunch with every bite. So tasty and smells too good!
I usually make this when I have leftover chakka varatti in the fridge. It's very handy and turns into this delicious payasam in just 20 minutes. Everyone at home enjoys it warm with some extra coconut bits on top. It's so satisfying and festive. It was soo yummy, easy to make when you have chakka varatti in stock. The flavor is totally different and I so so loved it.
Chakka Varatti Pradhaman Ingredients
- Chakka varatti - This is the main base for pradhaman. It gives the natural sweetness and thick texture to the dessert. You can use homemade one if you have or store-bought also works fine.
- Milk - I used this to loosen the jackfruit preserve and also to make a creamy base for the pradhaman. Boiled milk is best to use. Low-fat milk can be used too but it won't taste that rich.
- Thick coconut milk - I used fresh thick coconut milk which gives nice rich flavor and soft finish to the pradhaman. Canned coconut milk can be used also but fresh one gives better taste.
- Ghee - Ghee is used mainly for flavor and for roasting coconut and cashews. It gives a lovely aroma and makes the pradhaman rich and tasty. I suggest not skipping this part.
- Coconut pieces - I fried small coconut bits till golden brown. It gives nice crunch and adds that traditional Kerala feel to the dish. You can add more if you like the bite.
- Cashews - I roasted cashews in ghee and added. It brings nuttiness and makes the dessert more rich. You can add raisins also along with this if you like the sweet bites.
- Cardamom powder - I added this mainly for flavor. It balances the sweetness and gives nice aroma also. Freshly crushed cardamom is better than readymade one.
Why This Recipe Works
- It's made quick because we use pre-cooked chakka varatti which saves time.
- Coconut milk gives that rich, creamy taste and traditional Kerala flavor.
- Coconut and nuts bring extra flavor and good texture to the dessert.
- No need of extra sweeteners if your chakka varatti is already made nicely.
- It's a festive and nostalgic sweet that needs only few ingredients.
Similar Recipes
How to make Chakka Varatti Pradhaman Step by Step
1.Measure chakka varatti and transfer to mixer.Add ¼ cup milk and grind it till slightly smooth.
2.Take boiled milk in a pan, once it is heated. Add blended chakka varatti and whisk it well so that it is evenly mixed with milk. Simmer for 2 minutes then add coconut milk.
3.Whisk it once and just when its about to boil switch off.Fry coconut pieces in ghee till golden.
4.Then fry cashews till golden. Add this to payasam. Reserve little for garnishing.
Serve hot / warm!
Expert Tips
- Blend varatti smoothly - If your chakka varatti is kept in fridge and got thick, blend it with little milk before using. That way it gets more smooth and mixes better in the pan without forming lumps.
- Don't boil coconut milk - After adding coconut milk, no need to boil. Just heat it lightly. If you boil it too much, it may curdle or split and spoil the halwa taste. Just warm is enough.
- Sweetness - Mostly chakka varatti is already sweet. So better to taste first before adding jaggery syrup or sugar. Sometimes it's already perfect, no need to add more sweet at all.
- Coconut milk - I usually take coconut milk fresh from home. Taste comes more better and smells nice too. You can use store one also, but fresh is always best if possible.
- Roast toppings well - Roast the coconut bits and cashews in ghee till golden. Don't skip this, it gives good crunch and makes the pradhaman more tasty. If you put raw, it won't be that good.
Serving and Storage
Serve Chakka Varatti Pradhaman warm or hot as part of a festive sadya meal or just as a simple sweet treat. It tastes lovely when slightly warm with a spoon of extra ghee on top. You can store leftovers in fridge for 2 days. Reheat gently without boiling, and stir before serving.
FAQS
1.Can I skip milk?
Yes, you can use only coconut milk. Skip regular milk and follow same steps.
2.Is chakka varatti available in stores?
Yes, some Kerala stores sell it. But homemade version always tastes better.
3.Can I add jaggery syrup?
Only if you feel sweetness is less. Most chakka varatti is already sweet enough.
4.Can I use thin coconut milk?
This recipe works best with thick coconut milk. If using thin, boil it a bit longer.
5.Can I make this ahead?
Yes, you can prepare it few hours before serving. Just reheat carefully without letting it boil again.
If you have any more questions about this Chakka Varatti Pradhaman Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Chakka Varatti Pradhaman Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Chakka Varati Pradhaman Recipe
Ingredients
- ½ cup chakka varatti
- 1 cup milk
- ½ cup thick coconut milk
- 2 teaspoon ghee
- ¼ teaspoon cardamom powder
- 1 tablespoon coconut pieces
- 4 whole cashews broken
Instructions
- Measure chakka varatti and transfer to mixer.
- Add ¼ cup milk and grind it till slightly smooth.
- Take boiled milk in a pan, once it is heated.
- Add blended chakka varatti and whisk it well so that it is evenly mixed with milk.
- Simmer for 2mins then add coconut milk.
- Whisk it once and just when its about to boil switch off.
- Fry coconut pieces in ghee till golden.
- Then fry cashews till golden. Add this to payasam. Reserve little for garnishing.
- Serve Chakka Varati Pradhaman hot / warm!
Notes
- Blend varatti smoothly - If your chakka varatti is kept in fridge and got thick, blend it with little milk before using. That way it gets more smooth and mixes better in the pan without forming lumps.
- Don't boil coconut milk - After adding coconut milk, no need to boil. Just heat it lightly. If you boil it too much, it may curdle or split and spoil the halwa taste. Just warm is enough.
- Sweetness - Mostly chakka varatti is already sweet. So better to taste first before adding jaggery syrup or sugar. Sometimes it's already perfect, no need to add more sweet at all.
- Coconut milk - I usually take coconut milk fresh from home. Taste comes more better and smells nice too. You can use store one also, but fresh is always best if possible.
- Roast toppings well - Roast the coconut bits and cashews in ghee till golden. Don't skip this, it gives good crunch and makes the pradhaman more tasty. If you put raw, it won't be that good.
Rajee Tipsy
Mouth watering Sharmi 🙂 Had tasted it in Kerala family friend's home, Yummy!!!!
Traditionally Modern Food
Jackfruit payasam looks delish.. Had tasted it but never tried in home