After making Chakka Varatti ( Jackfruit Preserve ) at home, the first dish that I wanted to try out with it was the Ela Ada and the next down the list was this Chakka Pradaman or Payasam. Once you have your Chakka Varatti ready, making this payasam is very easy. It's a very sweet dish, that's how it's supposed to taste but if you feel that it's too sweet for you, then you can leave out the jaggery that I have added to make the Pradaman, the final taste is totally your choice. This is a traditional dish from Kerala and I have followed the recipe from here and I have stuck to the original recipe, since I wanted to get the authentic taste, it's a rich and sweet dish, so enjoy it in moderation..
Need To Have
- Chakka Varatti/Jackfruit Preserve - 1/2 cup
- Thick Coconut Milk - 1/4 cup
- Thin Coconut Milk - 3/4 cup
- Jaggery - 2 tablespoons
- Dry Ginger Powder - 1/8 teaspoon
- Grated Coconut - 1 tablespoon
Original Recipe here
Heat 1/2 teaspoon of ghee, add the coconut, toast it well, remove and keep. In the same pan, add the jaggery and 4 tablespoons of water and melt the jaggery, strain it for impurities. Then take the jaggery syrup and the chakka varatti and heat them, while mixing, so that the chakka varrati is completely dissolved.
Now add the thin coconut milk, mix and cook for about 5 minutes on medium-low heat, then switch off.
Add the ginger powder, thick coconut milk and mix well. Finally add the toasted coconut, mix and serve.
If you are making fresh coconut milk at home, then the first extract is the thick one, the second extract is the thin one.
If using store bought, then use it as such for thick coconut milk and mix 1/4 cup of it to 1/2 cup water to get the thin milk.
Don't add too much of the ginger powder, add a pinch and if you like it, then add a little more.