Chakka Pradhaman (Ripe Jackfruit Kheer)

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Chakka Pradhaman (Ripe Jackfruit Kheer) - Plattershare - Recipes, food stories and food lovers

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4.50 from 4 votes
South Indian

About Chakka Pradhaman (Ripe Jackfruit Kheer)

I am thrilled to share a cherished family recipe, lovingly crafted by my grandma with unwavering dedication—Chakka Pradhaman, the iconic Kerala jackfruit kheer! Kerala’s lush landscape yields coconuts, rice, and jackfruits in abundance, and this classic dessert celebrates ripe, golden jackfruit in its sweetest form. While I’ve shared savory recipes with raw jackfruit before, this Pradhaman is a festive treat made with rich coconut milk, aromatic jaggery, and luscious chakka varatti (jackfruit jam), all coming together for a truly decadent experience.
The heart of this pudding lies in the coconut, with its milk forming the creamy base and crispy, ghee-fried coconut pieces adding irresistible texture. Traditionally, we’d painstakingly prepare homemade chakka varatti and fresh coconut milk, but today, convenient store-bought options bring the same magic in less time. The color of your Pradhaman will vary with the jaggery—dark for a deep brown hue, or lighter for a golden finish. Garnish with fried cashews and raisins for extra indulgence, and serve this soul-satisfying dessert at your next Onam feast or special occasion!
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Recipe Time & More

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Served AsLunch
Recipe TasteSavourySpicySweet
Calories 75 kcal
Servings 4

Ingredients
 

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Instructions
 

  • Extract Coconut Milk.Chop the half coconut into pieces or grate it.Put into a mixer jar and add 1/2 cup of water.Grind it in the jar and strain the liquid through a tea strainer.This is the first milk and will be thick.
  • Collect in a bowl or jug and keep aside.Repeat the procedure twice with 1/2 cups of water each time and collect the milk in another container.Keep aside till required.This is the thin coconut milk.
  • Heat the ghee and fry the 2 tbsp Coconut pieces till golden brown.
  • Put the Jaggery in a non stick pan and add 5 - 6 tbsp water to it.Bring to a boil and add the Chakka Varatti.Mix well for both the ingredients to come together.They will form a paste and have a great aroma.
  • Add the thin coconut milk and whisk well to combine.Bring to a boil and cook for 10 - 12 minutes on medium heat.
  • Take off heat and allow to cook for 10 - 15 minutes.Now add the thick coconut milk and mix well.Add the ginger powder and mix again.Top with the fried Coconut pieces. Serve warm!
    Chakka Pradhaman (Ripe Jackfruit Kheer) - Plattershare - Recipes, food stories and food lovers

Recipe Notes

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!

Additional Tips

  • 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.
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4.50 from 4 votes

Recipe Nutrition

Calories: 75kcal | Carbohydrates: 11g | Fat: 4g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.4g | Sugar: 11g

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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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4.50 from 4 votes

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