Chakka pradhaman or chakka payasam (jackfruit payasam)
- Ripe Jackfruit bulbs:25 to 30 bulbs
- Jaggery: 200 gm
- Cardamom : 5 nos ( crush it well)
- Ghee : as required.
- Coconut : 1 grated coconut
- Cashew nuts : 10 nos
- Raisins : 10 nos
- water: as required
Cut jackfruit bulbs into small pieces.
Preparing Jaggery syrup:
Heat a steel vessel in stove, add 1 small cup of water for 200 kg of jaggery. Melt the jaggery and make a thick syrup. once it is cooled filter the syrup and set aside.
Making coconut milk:
Mix the grated coconut and water( 1 glass water) in a mixer, Filter the milk from the coconut and set aside. This is coconut’s first milk. Then mix the remainder of coconut in 1 cup water and mix it using mixer. Take the milk from it. This is coconuts second milk. Second milk is not so thick, because we prepare it from remaining coconut after taking first milk.
In a pressure cooker( 2 whistle maximum ) or vessel cook the jack fruit pieces well(Add pieces and 1 glass water into the vessel). Once it is cooled make a thick paste with a ladle.
Then in the pan add 2 tbs of ghee , roast the cashews and raisins in the ghee.
In a cooker or a vessel add jack fruit bulbs paste and jaggery syrup. Stir it continuously for 30 minutes.
In a regular interval add 1 tbsp of ghee.
Once it become thick pour coconuts second milk into it. mix it well and stir continuously for 30 minutes. Take care of minimum 30 minutes continuous stirring
After 30 minutes of mixing add cardamom powder and coconuts first milk. Stir it well for 2 minutes. Finally add roasted cashews and raisins.
Off the flame and serve into a bowl.