Chakka Pradaman / Jackfruit Payasam


3/4 cup chakka varatti / jackfruit preserve
1/4 cup jaggery
2 cups thin coconut milk
1/2 tsp powdered dry ginger / chukku
3 cardamoms
1 tbsp coconut bits/ thengakothu
8-10 cashew nuts
10-12 raisins
1 tbsp ghee


  1. Melt jaggery in a pan adding 1/4 cup of water and then strain it to remove the impurities and keep it aside.
  2. In a thick bottomed pan, add chakka varatti and the jaggery syrup and allow to boil.
  3. Stir well till the chakka varatti dissolves without any lumps.
  4. Add thin coconut milk into this and cook well. Add powdered dry ginger and cardamom and mix well.
  5. Then add the thick coconut milk and mix well.
  6. Add ghee in a pan and roast the coconut bits till golden colour. Remove it from the pan.
  7. Add cashew nuts and fry till golden. Add raisins and when it puffs up, switch off the flame.
  8. Add this and the roasted coconut to the pradaman and mix well. Serve…
  • It can also be made using fresh jackfruit pieces. For that take 1 cup jackfruit pieces and pressure cook in 1/4 cup of water. And use 1/2 cup jaggery and then follow the same instructions…

Recipe Source: Lincy’s Cook Art

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