Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dessert

Chakka Pradhaman

Ripe jackfruit pulp cooked down with jaggery and coconut milk into a fragrant, golden payasam with a distinctive tropical sweetness. A summer Sadhya staple when jackfruit season peaks across Kerala.

🧺 Ingredients

• Ripe jackfruit bulbs (chakka): 500 g (deseeded, cleaned)
• Jaggery: 250 g
• Thick coconut milk (first press): 400 ml
• Thin coconut milk (second press): 500 ml
• Ghee: 3 tbsp (45 ml)
• Cashew nuts: 25 g
• Raisins: 20 g
• Cardamom: 5 pods (crushed)
• Dry ginger powder: ¼ tsp
• Water: 100 ml
• The chakka-jaggery base can be made ahead and refrigerated for up to 2 days

👩‍🍳 How to make Chakka Pradhaman

1. Pressure cook 500 g jackfruit bulbs with 100 ml water for 3 whistles over high heat, then reduce to medium for 5 minutes.
2. Release pressure.
3. Mash thoroughly with a fork or blend to a coarse puree — some texture is desirable.
4. Dissolve 250 g jaggery in 80 ml water over medium heat.
5. Strain through a fine sieve.
6. Add jackfruit puree to jaggery syrup in a heavy-bottomed pan over medium heat.
7. Stir continuously.
8. The mixture will splutter — keep stirring to prevent sticking.
9. Cook until the mixture darkens and thickens to a halwa-like consistency, about 18–20 minutes.
10. Add thin coconut milk over medium-low heat, stir well, and cook for 6 minutes.
11. Reduce heat to low.
12. Add thick coconut milk, cardamom, and dry ginger.
13. Stir gently for 3 minutes.
14. Remove from heat before boiling.
15. Fry cashews and raisins in ghee in a separate pan over medium heat until golden.
16. Pour over payasam.
17. Serve warm.

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