Chakka Pradhaman - Vishu Sadya

I am really happy to be sharing my 400th post with you all. My  blogging journey so far has been a very memorable one. It has been almost 4 years now since I started blogging. It wouldn't have been possible without all you wonderful readers, friends and family. So a big Thank you to one and all. A special thanks to the readers who take the time to leave their valuble feedback here. But for the sweet and encouraging words from you readers, I couldn't have come this far.

Now to today's recipe, Chakka Pradhaman is a very delicious and easy payasam that is usually prepared for Vishu Sadhya as Chakka/Jackfruit are in season during this time. You can prepare the Pradhaman using fresh fruit or prepare it with Chakka Varatti or Jackfruit Preserve. Here, I am sharing the recipe of Chakka Pradhaman using Chakka Varatti.

What you'll need
Serves 3 - 4

1. Chakka Varatti - 1 cup, tightly packed
2. Jaggery - 1/4 cup, powdered
3. Thin Coconut Milk - 1.5 cup* (See Notes)
4. Thick Coconut Milk - 1/2 cup*
5. Dry Ginger Powder - 1/2 tsp
6. Coconut - 2 tbsp, cut into small pieces
7. Ghee - 1 tbsp

Method

1. Dissolve the jaggery in 1/2 cup of water and strain for impurities.
2. Bring this jaggery syrup to a boil. Let it boil for 3 to 4 minutes on medium flame.
3. Add the chakka varatti to this jaggery syrup and let mix it well, until the varatti dissolves and mixes well with the syrup. 
4. Now add the thin coconut milk and let everything boil for 6 to 7 minutes.
5. Remove from heat and add the thick coconut milk. Mix well. 
6. Add the dry ginger powder and mix.
7. Heat a small frying pan with ghee and fry the coconut pieces till they turn brown.
8. Add this to the pradhaman.

Delicious Chakka Pradhaman is ready.
Serve warm.

Note:

1. I used readymade canned coconut milk. For the thin coconut milk, I took 1/2 cup of the readymade milk and added 1 cup of water to it, that made 1.5 cup of thin coconut milk.
2. If you are using refrigerated chakka varatti, keep it outside for 2 to 3 hours before preparing the pradhaman. 
3. Also, if using store bought varatti, check for fibres from the fruit in the varatti. If you feel that the varatti has fibres, you can add the varatti to the thin coconut milk and squeeze the varatti with your hands and remove the fibres. Then add this varatti and coconut milk mixture to the boiling jaggery syrup.
4. Add and adjust the quantity of jaggery depending on the sweetness of the varatti.
5. You can also fry cashewnuts and raisins along with coconut pieces if you like.
6. Cardamom is usually not added to this Pradhaman as it will overpower the flavor of jackfruit.