Chakka Pradhaman (Ripe Jackfruit Kheer)
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I want to proudly present a recipe which my Grandma used to make with infinite dedication and pride!Kerala being a coastal region has a lot of produce especially coconuts,rice and jackfruits.These jackfruits are had both raw and ripe and are delicious in whatever avatar they take!I have posted some recipes using raw Jackfruits which are a great tasting Biryani and a delicious pickle!But this is made with the yellow ripe fruits.
Pradhaman is a pudding or lets say it in the “desi†style – a Kheer where the main ingredient is Coconut.We extract Coconut Milk and use that and then we chop the Coconut meat into small pieces,fry in ghee and add on top of the Pradhaman.It is served just this way but some people like to add Raisins and Cashews!Pradhaman is made with Ada (a South Indian Pasta made with rice flour),Jackfruit or even ripe Bananas!So we make Chakka Pradhaman today!(Chakka(called Chakkai pronounced like I) is the South Indian meaning for Jackfruit)
Making this Pradhaman used to take a lot of time as a lovely Jackfruit Jam called Chakka Varatti was prepared!Then fresh Coconuts used to be grated and the milk extracted.
These days we get packed Chakka Varatti in the market.It can also be sourced online and brands like Thankam and Double Horse sell readymade Chakka Varatti.So just get a pack and proceed to make this infinitely delicious Pradhaman for Onam!
The colour of the Pradhaman depends on the colour of the Jaggery used.Dark jaggery gives a deep brown Pradhaman and a light brown for light brown or cream coloured Jaggery!
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Ingredients
- 3 tbsp powdered Jaggery
- 4 tbsp Chakka Varatti - Jackfruit Jam
- 1/2 fresh Coconut
- 2 tbsp fresh Coconut chopped into small pieces
- 1 tsp Dry Ginger Powder - Sonth
- 1 tbsp ghee
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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!
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!
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