Jackfruit payasam or kheer recipeTweet
Jackfruit kheer or chakka pradhaman is a traditional payasam or pudding of Kerala state. The yellow part of jackfruit and jaggery are the main ingredients of this payasam. It is usually served hot and very popular and made very often in Kerala. Small pieces of coconut pieces and cashew nuts are stir fried in ghee and added to further enhance the taste of the kheer.
- Ripe jackfruit - 15 pieces
- Grated/powdered jaggery - 1 cup
- Cardamom powder - 1/4 teaspoon
- Ghee - 3 tablespoons
- Coconut milk/Full cream milk - 1 cup
- Few cashewnuts for garnishing
- Coconut pieces - Thinly sliced
HOW TO MAKE JACKFRUIT PAYASAM OR KHEER OR CHAKKA PRADHAMAN RECIPE Heat 1 tablespoon of ghee in a pan. Stir fry the cashew nuts and thinly sliced coconut pieces till golden brown and keep aside.
Deseed the jackfruit and pressure cook them upto 2 whistles. Once the pressure is cooled down, grind the boiled jackfruit to a smooth paste. You will get Jackfruit paste approx equal to 1 cup.
Heat 2 tablespoons of ghee in a pan. Add jackfruit paste and stir continuously on a low flame till the ghee leaves the sides of the pan.
Add powdered jaggery to this paste and mix well. Cook on a low flame for 2 to 3 minutes, till the paste is well blended with the jaggery.
Now add coconut milk and boil for another 2 minutes on a low flame. Add cardamom powder, roasted cashewnuts and coconut pieces to the payasam and mix well. Switch off the flame.
NOTES : If you do not have coconut milk, you can also add full cream milk. After adding coconut milk, do not cook for a long time else it will curdle. Adjust the sweetness of the payasam by adding more or less jaggery.