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Chakka Pradhaman- Jackfruit & Jaggery cooked in coconut milk


By Experiments in Kailas Kitchen (Visit website)



I wrote in my last post, that I used up the chakka varatti. Yes, I prepared chakka pradhaman as neivedyam for the first friday of Aadi/Karkidakam. I usually make only neipayasam on all fridays. This time I made an exception. If you have chakkavaratti and coconut milk in hand, then making this pradhaman is a breeze. In Kerala, payasam is referred to as pradhaman when coconut milk is used. Now you might think, then how come palada pradhaman where milk is the ingredient. In earlier days, Ada pradhaman was made with jaggery and coconut milk. May be later on, with the availability of milk in abundance, some chef might have come up with this version.


As in all pradhamans, you need 3 sets of coconut milk- thick, medium thick and thin. The first extract from the coconut is the thick milk and subsequent extracts are the medium thick and thin, which are called as first, second and third milk in the order of extract. Coconuts used are not very matured ones. While selecting coconut for milk extraction, look for the coconuts which doesn't have dark brown shell. The ones which has shades of cream are good. Sorry, I forgot to click pics of the coconut. It would give a better idea.


For 1 cup of chakka varatti, you will need about 2 medium sized coconuts. Take the amount of chakka varatti and coconut milk given here as an indication. You go by your instinct and it cannot go wrong. Little less or more of any quantity may not effectthe end result in a big way. So here comes the recipe








 


 


 
You need



 Chakka varatti - 1 cup, packed
Three sets of milk extracted from 2 coconuts.
Chukku podi/Dry ginger powder - 1 tspn


  
Method



 
Grate the coconut. Pulse the grated coconut with very little water. Add water just enough to ease the grinding. Squeeze the milk out with the help of a muslin cloth lined on a strainer. For the successive extract, you can add around half cup of water. Keep each set of milk separately.



  
1) Take a thick bottomed vessel or kadai. Dilute the chakka varatti in a cup of hot/warm water.

 

 



 

2) Then add the third milk. Bring to boil. Simmer for 10 minutes.

 

 



 

 

3) Add the second milk and simmer in medium low heat till it thickens. You can smel the flavor of jackfruit and jaggery as it thickens.

 

 



 

Once you add the first milk, no more cooking is done. So it will dilute the payasam. keep that in mind and let it thicken well. Finally add the first milk and remove from heat. Don't leave it on heat once you add the first milk, since there are chances of curdling. Add a teaspoon of dry ginger powder. Serve hot or cold.

 

 

 



 

You can add cardamom in place of chukku podi. Chukku/dry ginger will aid in digestion and probably thats the reason why it is added.













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