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Chakka Pradhaman Recipe (Jackfruit Payasam)

Chakka Pradhaman is a traditional Kerala dessert made with ripe jackfruit, jaggery, and coconut milk, slow-cooked to a rich and aromatic payasam. This jackfruit payasam is a must-try during Onam celebrations and other festive occasions in South India. It known for its irresistible tropical sweetness, chakka pradhaman recipe blends the creamy texture of jackfruit pulp with the deep caramel flavor of jaggery and the soothing richness of coconut milk. You can enhance it with cardamom, dry ginger powder, and a drizzle of ghee- roasted cashews.
Curious to try this Kerala sweet dish at home? Tap below to explore an easy chakka pradhaman preparation guide and learn how to serve this traditional Kerala dessert with style.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 537kcal

Ingredients

For Pressure Cooking

  • 4 cups Jackfruit / Chakka chopped
  • ¾ cup Split Yellow Chana Dal / Kadalai Paruppu
  • 3 cups Water + more as needed

For Pradhaman

  • 2 cups Jaggery / Sarkarai grated
  • 2 cups Thick Coconut Milk
  • 1 tsp Cardamom Powder

For Garnishing

  • ¼ cup Ghee
  • 2 tbsp Cashews
  • 2 tbsp Coconut finely chopped
  • 2 tbsp Kishmish / Sultanas

Instructions

  • Take jack fruit, chana dal and water in a pressure cooker. Cover and pressure cook for 4 whistle. Simmer for 10 mins. Switch off the heat and let the steam go all by itself. Open the cooker and mash it well.
  • Add in jaggery and keep cooking it and keep stiring till it get thick and dark.
  • Now add in coconut milk and mix well. Simmer it for 2 mins and turn off the heat. You can more coconut milk as needed.
  • Now heat ghee in a pan and add in cashews and roast till golden. Add in coconut and roast till nicely toasted. Add in raisins and fry them. Pour this into the payasam and mix well. Serve.

Notes

  • Always use fully ripe jackfruit for the best flavor. The sweeter and more fragrant the fruit, the less jaggery you’ll need- and the more naturally rich the pradhaman will taste.
  • The chana dal should be cooked until soft but not mushy. You want it to hold its shape slightly for a beautiful texture contrast with the creamy jackfruit base.
  • Add thick coconut milk at the end and avoid boiling it too long. This helps retain its creamy texture and prevents curdling, keeping the pradhaman silky and luscious.
  • Chakka pradhaman thickens as it cools. Add a little warm coconut milk or water to loosen it if needed, just before serving.
  • The recipe is naturally vegan if you skip ghee or use coconut oil for roasting the nuts. It’sa great option for plant-based festive menus. 
Serve Warm or Chilled: While traditionally served warm, Chakka Pradhaman tastes just as divine when chilled. Cold versions are perfect for summer feasts or as a dessert at the end of a heavy meal.

Nutrition

Serving: 1servings | Calories: 537kcal | Carbohydrates: 86g | Protein: 6g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 15mg | Potassium: 546mg | Fiber: 6g | Sugar: 69g | Vitamin A: 91IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 3mg
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