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Chakka pradhaman
Jackfruit coconut milk pudding
ചക്ക പ്രഥമൻ: ripe jackfruit cooked down with jaggery and ghee, then thinned with three pressings of coconut milk
When the jackfruit trees of Kerala hang heavy in summer, families cook the ripe bulbs with jaggery and ghee into chakka varatti, a dark, sticky preserve that keeps for months. Come Onam in August or September, a jar of varatti is all that stands between them and chakka pradhaman, the richest payasam on the sadya leaf. The preserve is melted into thin coconut milk, simmered, then finished with the thick first pressing, dry ginger, cardamom and coconut slivers fried in ghee. It tastes of caramelised fruit and toffee, smooth and heavy, with crunchy bits of coconut. Serve it warm in small cups or on the leaf with a crushed pappadam and a slice of banana, as Malabar families do. Do not let the pot boil once the thick coconut milk goes in: it splits and turns oily. Chef's tip: if you have ready varatti, use 250 g and skip the first stage; the slow-cooked jackfruit is what gives the deep colour, so do not rush it.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the jackfruit
- 14 oz ripe jackfruit bulbs (chakka)seeded, chopped
- 9 oz jaggerymelted in 100 ml water and strained
- 3 tbsp gheedivided
For the payasam
- ½ tsp ground green cardamom
To finish
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Method
0/6 doneStep 1: Steam or pressure-cook 14 oz ripe jackfruit bulbs (chakka) with 50 ml water for 10 minutes until soft, then mash or blend to a coarse pulp.
12 minStep 3: Pour in 2 ½ cups thin coconut milk (third and second pressing) a little at a time, stirring to dissolve the preserve. Simmer on a low heat for 10 minutes until slightly thickened.
10 minStep 4: Lower the heat right down and stir in ¾ cup thick coconut milk (first pressing), ½ tsp dry ginger powder (chukku) and ½ tsp ground green cardamom. Heat for 2–3 minutes just until steaming, without boiling, then turn off. Common mistake: boiling the thick first milk, which splits it and makes the pradhaman grainy.
3 minStep 5: Heat the rest of the 1 tbsp ghee with 1 tbsp ghee in a small pan and fry 2 tbsp coconut slivers (thenga kothu) on a medium heat until golden, then add 12 cashews and fry for 30 seconds more. Pour over the pradhaman.
3 minStep 6: Serve warm. It thickens as it stands; loosen leftovers with a splash of coconut milk.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 4 g
- Carbs
- 52 g
- Fat
- 20 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chakka pradhaman take?
- About 65 minutes in total: 15 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of jaggery?
- Dark brown or muscovado sugar, same amount.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
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