Chakka Pradhaman | Jackfruit Payasam

 Chakka Pradhaman | Jackfruit Payasam 

Chakka Pradhaman | Jackfruit Payasam

Chakka Pradhaman is a traditional South Indian dessert that holds a special place in the hearts of many. This delectable sweet dish is made from ripe jackfruit and is a popular part of festive feasts and celebrations in Kerala.
Chakka Pradhaman, also known as Jackfruit Payasam, is a traditional South Indian dessert that hails from the beautiful state of Kerala. It is a rich and creamy dessert made with ripe jackfruit, jaggery (unrefined sugar), coconut milk, and ghee (clarified butter). With its rich and creamy texture, heavenly aroma, and unique combination of flavors, Chakka Pradhaman offers a delightful culinary experience that is hard to resist. 

Jackfruit Payasam holds a special place in Kerala's culinary heritage and is often prepared during festive occasions  like Onam and Vishu and other celebrations. The sweet aroma of ripe jackfruit and the delightful blend of flavors make this dessert a favorite among people of all ages. It showcases the essence of Kerala's rich gastronomy and is a delicious and indulgent treat that brings joy and satisfaction.

Chakka Pradhaman has a history that dates back centuries, with its origins deeply rooted in Kerala's culture and traditions. It is believed to have been prepared and enjoyed by generations as a way to celebrate the bountiful jackfruit season, which occurs during the summer months. The recipe has been passed down through families, with each adding their own unique touch to create their version of this delectable dessert.

Moreover this jackfruit payasam is more than just a dessert; it is a symbol of Kerala's agricultural heritage and close connection to nature. The jackfruit, known as the "fruit of Kerala," holds cultural significance in the state and is considered a nutritious and versatile ingredient. Chakka Pradhaman, with its blend of flavors and use of indigenous ingredients like jaggery and coconut milk, pays homage to Kerala's rich culinary traditions and is a sweet reminder of the region's deep cultural heritage.
To make Chakka Pradhaman, you will need:
- Ripe jackfruit pulp
- Jaggery (unrefined sugar)
- Coconut milk
- Ghee (clarified butter)

You can also enhance the flavor of Chakka Pradhaman by adding:
- Cardamom powder for a touch of aromatic goodness
- Roasted cashews and raisins for added texture and crunch
The preparation of chakka pradhaman is very simple firstly you have pressure cook the jackfruit pieces after removing the seeds and cleaning them along with required water to 3 whistles and grind them to a paste.Then in ghee first sauté the cashews, raisins and coconut pieces and cut jackfruit pieces and set aside then cook the jackfruit paste in ghee along with thin coconut milk next add jaggery syrup and cardamom powder and cook for few minutes. Add the fried ingredients and finally add the thick coconut milk mix well and switch off the gas.Serve warm.

Tips for Selecting Ripe Jackfruit-
When making Chakka Pradhaman, it's important to select ripe jackfruit that is sweet and flavorful. To ensure you choose the perfect jackfruit, look for fruit that has a strong, fragrant aroma. A ripe jackfruit will also have a yellowish color and the skin might appear slightly wrinkled. Give it a gentle press - if it yields slightly, it's a good sign that it's ripe and ready to be used in your delicious dessert.

Chakka Pradhaman is typically served warm or at room temperature, making it a delightful treat for any occasion. To truly savor the flavors, it's best enjoyed in small bowls or traditional brass cups, allowing you to relish each spoonful. You can also garnish it with a sprinkle of crushed cashews or grated coconut for an extra touch of elegance.

Chakka Pradhaman is not only a treat for your taste buds but also offers some nutritional benefits. Jackfruit is a good source of dietary fiber, which aids in digestion and helps maintain a healthy digestive system. It also contains essential vitamins and minerals like vitamin C, potassium, and magnesium.

The consumption of jackfruit has been associated with various health benefits. Its high fiber content can help regulate blood sugar levels and promote a feeling of fullness, which can aid in weight management. Additionally, the antioxidants present in jackfruit may have anti-inflammatory properties and contribute to overall well-being.

Remember, while Chakka Pradhaman is a delicious dessert, it's important to enjoy it in moderation as part of a balanced diet. So go ahead, indulge in this sweet delight and savor every spoonful!
Whether enjoyed during festive occasions or as a special treat, Chakka Pradhaman brings joy and satisfaction to those who indulge in its delightful taste. So, gather the necessary ingredients, follow the steps, and savor the incredible flavors of this traditional South Indian dessert. Check out the recipe for chakka pradhaman below.


Jackfruit -250 gms (cleaned seeds removed )
Cut jackfruit pieces -1/4 cup 
Jaggery syrup -1/2 cup
Thin coconut milk (2 nd milk)-1 cup
Thick coconut milk(1 st  milk)-1/2 cup
Cardamom -2 nos
Raisins -few
Coconut pieces -1/4 cup
Ghee -1 -2 Tbsps

Recipe Video 


👉In a pressure cooker add the jackfruit pieces add 1 cup water , pressure cook for 3 whistles switch off the gas allow pressure to subside completely. Then grind them along with the water to fine paste.set aside.

👉Heat ghee in a kadai add cashews, raisins and coconut pieces and fry to golden brown colour and set aside. 

👉Next fry the chopped jackfruit pieces for 2-4 minutes until they are done.set aside.

👉In the same kadai add the jackfruit paste and sauté for 2 minutes then add thin coconut milk (2 nd milk) and cook for 2-4 minutes.

👉Now add cardamom powder, jaggery syrup (refer notes below)mix well boil for few minutes.

👉Add fried cashews, raisins, coconut pieces and cut jackfruit pieces mix well.

👉Finally add the thick coconut milk or first milk and mix well and immediately switch off the gas.

👉Serve .

Preparation Time-20 minutes 


For jaggery syrup -

Dissolve 1/2 cup in 1/4 cup and bring to a boil, strain to remove impurities set aside ,jaggery syrup is now ready to be used.

For coconut milk-

Thick milk or 1 st milk-

Grind 1 cup coconut along with 1/4-1/2 cup water and strain the coconut to get thick coconut milk or called as first milk, measure it to 1/2 cup set aside.

Thin coconut milk or 2 nd milk-

Again grind the same coconut with 1 cup water and strain the milk this is the 2 nd milk or thin coconut milk ,measure it to 1 cup and set aside.

No comments:

Post a Comment

Thank you for visiting Divya's Nalabhagam.Comments and feedbacks are always welcome. Please don't spam with links.