CHAKKA PRADAMAN RECIPE | JACKFRUIT PAYASAM

   When i saw jackfruits in the wet market yesterday i picked up 2 packets of jackfruits keeping in mind making chakka pradaman today for Tamil New year today. But i don’t have any idea about the recipe and while i was having a casual talk with Raks  she also gave a idea and i vaguely remembered the way my mom makes jackfruit payasam. Finally today when i made this it turned out extremely nice and i am now waiting for everyone to come back from school and office to taste this jackfruit kheer.

JACK FRUIT	10- 15 PIECES
JAGGERY	1/2 CUP
COCONUT MILK(THICK)	1/2 CUP
CASHEW NUTS	5-7 NO
GHEE	1 TBLSP

METHOD:

• Wash the jackfruit pieces and deseed them.
• Cut them into pieces roughly.

• Slightly roast them in a tsp of ghee for 2 minutes in a medium flame.

• Pressure cook them for 2 whistles by adding a cup of water.
• When done, allow it to cool and grind it into a smooth paste.

• I got one and 1/4 cups of puree.
• Melt the jaggery in 1/2 cup of water and filter the impurities.
• Boil the jaggery water for 3 minutes in low flame.

• Add the jackfruit puree to this and boil for 2 minutes.

• Now add the coconut milk and just give a boil for 2 minutes in a low flame.
• I used the store bought coconut milk.

• Do not boil for a long time after adding the coconut milk. Else it will curdle.
• Roast the cashews in ghee and add to the payasam.
• This taste great when it is served warm and chilled.

• Check out other Payasam Recipes

Note:

• Coconut milk can be replaced with normal milk, but i recommend the addition of coconut milk.
• If the consistency is too thick just add 1/2 cup of water after the addition of coconut milk.
• I never add cardamom powder as i feel this will suppress the flavor of jackfruit.
• Adjust the level of jaggery according to the sweetness of the jackfruit.