Ingredients
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2 cups (finely chopped or mashed) Ripe jackfruit (chakka)
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1 to 1.5 cups (adjust to taste) Jaggery
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1 cup Thick coconut milk (first extract)
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2 cups Thin coconut milk (second extract)
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2 tbsp Ghee
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10 Cashew nuts
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10 Raisins
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½ tsp Cardamom powder
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¼ tsp Dry ginger powder (optional)
Directions
Chakka Pradhaman (Jackfruit Payasam) is a traditional and indulgent Kerala dessert that brings together the natural sweetness of ripe jackfruit, the rich flavor of jaggery, and the creaminess of coconut milk. This dessert is a favorite during festive seasons, especially during Onam and Vishu, and is a true representation of Kerala’s culinary heritage.
The combination of jackfruit, which is known for its unique tropical flavor, and jaggery, which adds a deep caramel-like sweetness, creates a perfect balance in this dish. Coconut milk enhances the richness, giving the dessert a smooth, velvety texture that melts in your mouth. Whether served warm or chilled, Chakka Pradhaman is comforting and soul-satisfying.
The recipe is simple yet flavorful, and it can be easily made with just a few ingredients, many of which are staples in Kerala kitchens. The addition of ghee-fried cashews and raisins adds a delightful crunch and sweetness, elevating the dessert’s overall experience.
This dish not only offers a heavenly taste but is also packed with the goodness of jackfruit, which is rich in fiber, vitamins, and antioxidants. With its natural sweetness from the jackfruit and jaggery, this dessert is a healthier alternative to those made with refined sugars.
Perfect for any festive occasion, Chakka Pradhaman is sure to be a hit at your next family gathering, celebration, or feast. It is also a great way to showcase the flavors of Kerala and introduce your loved ones to the unique taste of this beloved dish.
Here’s an approximate nutrition breakdown per serving (based on 5 servings):
| Nutrition Facts (Per Serving) | Amount |
|---|---|
| Calories | ~280 kcal |
| Carbohydrates | ~45g |
| Sugars (from jaggery & jackfruit) | ~30g |
| Fat | ~10g |
| Saturated Fat (from coconut milk) | ~8g |
| Protein | ~2g |
| Fiber | ~2g |
| Calcium | ~20 mg |
| Iron | ~1 mg |
| Potassium | ~250 mg |
Note: The nutritional information provided is an estimate and may vary based on ingredient brands, portion sizes, and cooking methods. For precise dietary information, please consult a registered dietitian or nutritionist.
Steps
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1
Done
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Cook the JackfruitIn a heavy-bottomed pan, add the chopped jackfruit and a little water. Cook until soft, then mash or blend into a coarse paste. |
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2
Done
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Prepare Jaggery SyrupMelt jaggery in ½ cup water. Strain to remove impurities. |
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3
Done
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Combine Jackfruit & JaggeryAdd the mashed jackfruit to a pan with the jaggery syrup. Cook on medium heat for 10–15 minutes until it thickens slightly and the raw smell disappears. |
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4
Done
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Add Thin Coconut MilkPour in the second extract (thin milk). Cook for another 5–10 minutes, stirring occasionally. |
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5
Done
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Finish with Thick Coconut MilkAdd the first extract (thick coconut milk). Stir well and cook on low heat. Do not boil after adding thick milk. |
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6
Done
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FlavoringAdd cardamom powder and dry ginger powder (optional). Mix well and turn off the heat. |
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7
Done
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GarnishHeat ghee in a small pan. Fry cashews and raisins until golden. Pour over the pradhaman and mix gently. Serve warm or chilled! |
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