Chakka Pradhaman (Jackfruit and Jaggery Payasam)
A rich, dark payasam of ripe jackfruit cooked down with jaggery and finished with layers of coconut milk, traditionally served at Onam sadhya feasts.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 320 kcal
Equipment
- •Heavy-bottomed uruli or pot
- •Wooden ladle
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 12 g
- carbs
- 52 g
- fibre
- 3 g
- protein
- 3 g
- calories
- 320 kcal
Instructions
- 1
Cook the chopped jackfruit pulp with water in a heavy pot for 15-20 minutes. It should become completely soft and easy to mash.
- 2
Mash the cooked jackfruit roughly with the back of a ladle. Leave some small chunks for texture.
- 3
In a separate pan, melt the jaggery with a little water over low heat. Strain it through a sieve to remove impurities.
- 4
Add the strained jaggery syrup to the mashed jackfruit. Cook on medium-low heat for 15-20 minutes, stirring frequently until thick and glossy dark brown.
- 5
Pour in the thin coconut milk. Simmer gently on low heat for 10 minutes, stirring often so it does not stick.
- 6
Heat ghee (clarified butter) in a small pan. Fry the cashew nuts and coconut slivers until golden brown.
- 7
Pour the fried cashews, coconut slivers, and warm ghee directly into the simmering payasam (sweet pudding).
- 8
Stir in the cardamom powder and dry ginger powder.
- 9
Turn off the heat and let the pradhaman (rich pudding) rest for 2-3 minutes. Gently stir in the thick coconut milk.
- 10
Serve the pudding warm or at room temperature. Never boil it once the thick coconut milk has been added.
Chef's tips
Always take the pot off the heat before adding the thick coconut milk, or the pudding will split. Use well-ripened jackfruit or chakka varatti (jackfruit preserve) for the best deep flavour.
Ingredient substitutions
- chakka varatti → fresh ripe jackfruit cooked down with extra jaggery
Storage
Refrigerate in an airtight container for up to 2 days.
Reheating
Warm gently on low heat without boiling, stirring continuously.
Common mistakes to avoid
- •Boiling the pudding after adding thick coconut milk, which makes it split and curdle.
- •Not cooking the jaggery syrup long enough, which leaves a raw sweet taste instead of a rich caramel flavour.
Serving suggestions
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