CHAKKA PRADHAMAN

This is a delicacy prepared with jackfruit halwa – better known as ‘chakka- varatti’. Normally ‘chakkavaratti’ is prepared in April  / May (during jackfruit season) and stored. Another important ingredient is coconut milk.

Ingredients

Chakka varatti – 4-5 tbsp

Jaggery – 1 glass

Coconut – 1 – to extract milk – 1^st, 2^nd and 3^rd milk separately

Cashew nuts – 8

Almonds (optional) – slivered – 2 tsp

Raisins – 3 tsp

Coconut pieces – 3 tsp

Ghee – 3-4 tsp

Cardamom powder – ½ tsp

Method

To prepare coconut milk -

Grate a big coconut.

Grind it with a tbsp of water, put it in a thin cloth and extract the thick milk and keep aside the 1^st milk.

Again put the same coconut in the mixer, add 2 tbsp of water and grind again.

Extract the 2^nd milk (thinner than the first one) and keep aside separately.

Again grind the same coconut with a little water and extract the thinnest 3^rd milk and set aside.

To make the pradhaman

Heat ½ cup of water in a pan and add the jaggery and stir well to dissolve it. Boil.

Add 4-5 tbsp of chakka varatty and mix well on a low flame.

Add the 3^rd milk and boil on low heat.

Next add 2^nd milk and boil.

Turn off the stove.

After 10 minutes, add the 1^st milk and stir well.

Heat 2 tsp ghee in a small pan and fry coconut pieces, cashews-almonds and raisins separately till golden brown and add to the payasam.

Add ½ tsp of cardamom powder and mix well.

Serve hot or chilled.

Tips

Using coconut milk prepared at home gives the authentic taste. But if it is too laborious and troublesome, use the short-cut – use coconut milk bought from the store.
© Copyright 2011. Brinda Balasubramonian.

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