Chakka Pradhaman: A Luxurious Jackfruit Kheer Recipe

30 minutes

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Chakka Pradhaman: A Luxurious Jackfruit Kheer Recipe - Plattershare - Recipes, food stories and food lovers

4.50 from 4 votes
South Indian

About Chakka Pradhaman: A Luxurious Jackfruit Kheer Recipe

Indulge in the creamy, dreamy flavors of Kerala with this authentic Chakka Pradhaman recipe. This exquisite jackfruit kheer, also known as jackfruit payasam, is a traditional South Indian dessert bursting with the tropical sweetness of ripe jackfruit.
Imagine a luscious, fragrant pudding made with coconut milk, jaggery, and aromatic spices. Our easy-to-follow recipe guides you through every step, whether you prefer homemade or store-bought jackfruit jam (chakka varatti).
Garnished with toasted coconut flakes and a pinch of warming dry ginger, this delightful Chakka Pradhaman is the perfect centerpiece for Onam, festive gatherings, or any moment you crave a taste of pure bliss.
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Recipe Time & More

Prep15 minutes
Cook15 minutes
Total30 minutes
Calories75 kcal
Serves4
Served AsLunch
Recipe TasteSavourySpicySweet

Ingredients
 

For the Coconut Milk

For the Kheer

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Instructions
 

  • First, extract the coconut milk. Chop or grate the fresh coconut. Add the coconut to a blender with 1/2 cup of water and blend until smooth. Strain the mixture through a fine-mesh sieve or cheesecloth into a bowl. This is your thick first-extract coconut milk. Set it aside.
  • Repeat the extraction process twice more, each time using 1/2 cup of water with the coconut pulp. This thinner coconut milk will be used for cooking the kheer. Combining extractions yields a creamier, more flavorful result.
  • In a pan, heat the ghee over medium heat. Add the chopped coconut and sauté until golden brown and fragrant. This adds a delightful toasty flavor and texture to the kheer. Set the toasted coconut aside.
  • In a non-stick pan, combine the jaggery with 5-6 tablespoons of water. Bring to a boil, stirring until the jaggery dissolves completely. Add the chakka varatti (jackfruit jam) and mix well until it forms a smooth paste. The mixture will have a rich, sweet aroma.
  • Pour in the thin coconut milk and whisk thoroughly to combine. Bring the mixture to a gentle boil, then reduce heat and simmer for 10-12 minutes, stirring occasionally, until it slightly thickens.
  • Remove the pan from the heat and let it cool slightly for 10-15 minutes. Gently stir in the thick coconut milk reserved earlier. This adds a final touch of richness and creaminess. Stir in the dry ginger powder. Garnish with the toasted coconut flakes. Serve warm and enjoy!
    Chakka Pradhaman: A Luxurious Jackfruit Kheer Recipe - Plattershare - Recipes, food stories and food lovers

Recipe Notes

Good To Know

  • For a richer and more authentic flavor, consider toasting the coconut pieces in ghee until deep golden brown before adding them to the pradhaman; this enhances both texture and aroma.
  • If you’d like a vegan version, simply substitute coconut oil for ghee when frying the coconut pieces, cashews, and raisins—the flavor remains deliciously traditional.
  • To intensify the jackfruit flavor, add a few tablespoons of finely chopped ripe jackfruit along with the chakka varatti; this introduces delightful bursts of fruit in each bite.
  • Chakka Pradhaman thickens as it cools; if preparing ahead, reserve a little coconut milk and stir it in just before serving to restore a silky consistency.
  • Try and have the Ona Sadhya (a full platter or Thali of all the items which include rice and curry served the traditional way on a large Banana Leaf) if you are near any South Indian restaurant which offers it on Onam!

Expert Tips

  • Adjust the sweetness of the pradhaman to your liking by adding more or less jaggery or sugar.
  • For a smoother pradhaman, blend a portion of the cooked mixture before adding the remaining ingredients. This creates a creamier texture.
  • Garnish with toasted slivered almonds and a pinch of cardamom powder for an extra layer of flavor and visual appeal.

Storage Instructions

  • Store leftover chakka pradhaman in an airtight container in the refrigerator for up to 3 days. Gently reheat before serving.

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4.50 from 4 votes

Recipe Nutrition

Calories: 75kcalCarbohydrates: 11gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSugar: 11g

Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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