Chakka Pradhaman | Vegan Jackfruit Kheer

Chakka Pradhaman or Vegan Jackfruit Kheer or Payasam is a traditional sweet delicacy from Kerala which is prepared with jackfruit and coconut milk.

Vegan Jackfruit Kheer

I prepared this as a vegan kheer, by adding coconut milk instead of regular milk. Basically, this recipe is prepared by cooking the jackfruit pieces and then it is pureed. Then it is simmered with coconut milk and jaggery. How can this go wrong huh?

Ma (Mango), Pala (Jackfruit) and Vaazhai (Banana) are the three main fruits or mukkani(முக்கனி) , as we say in Tamil. We can find a lot of references about these three fruits in Tamil literature too. I have posted quiet a few ripe mango and raw mango recipes and also banana recipes like banana biscuit halwa, banana splits, banana milkshake.

Using Jackfruit

Coming to jackfruit, I have posted only JACKFRUIT SEED recipes but not jackfruit recipes. So I wanted to post some jackfruit recipe and here I am starting with chakka pradhaman? Before that, let me share the jackfruit seed recipes from the archives,

• Jackfruit Seed Kuzhambu
• Jackfruit Seed Kootu
• Chakka Kuru Thoran / Jackfruit Seed

What Is Chakka?

Chakka is jackfruit in Malayalam and Pradhaman is kheer/Payasam in Malayalam. There are zillion varieties of pradhaman recipes. Traditionally chakka pradhaman is prepared with chakka varatti or Jackfruit preserve, which is a separate recipe on its own. I have tried the chakka pradhaman at my friend’s place during my college days. Instead of chakka varatti, I wanted to try with fresh jackfruit and when I was surfing, I stumbled upon kothiyavannu and found the recipe with fresh jackfruit. So took that as a based and tried the recipe with my own variations.

Color of the Payasam

The color of this payasam depends upon the color of the jaggery. The used dark jaggery variety and also I pressure cooked the jackfruit and let it cool down for 4 to 5 hrs. That also caused additional dark color but no change taste wise. Infact it stayed pretty good for two days when refrigerated.

So here is the traditional Onam Sadya and Vishu sadya special, chakka pradhaman,

Chakka Pradhaman Recipe

Ingredients:

• Ripe Jack Fruit – 10
• Grated Jaggery – ½ cup
• Thin Coconut Milk – ½ cup
• Thick Coconut Milk – 1 cup
• Water – ½ cup
• Elaichi Powder – ½ tsp
• Dry Ginger Powder – ¼ tsp
• Raisins – 1 tsp
• Cashews – 1 tsp
• Coconut pieces – 1 1tbsp
• Coconut Oil or Ghee or Vegan Butter (Adding ghee makes it non-vegan) – 2 tsps

Prep-Work:

Preparing Jackfruit Puree:

• Wash the jackfruit and clean them. Remove the seeds and also the inner inedible layer.
• Chop the fruit into small pieces (optional) and pressure cook them by adding ½ cup of water for 4 to 5 whistles.
• Let it cool down and grind into smooth puree.

Preparing Coconut Milk:

• If using stored bought can, shake it well and set aside 1 cup of thick coconut milk.
• For the thin milk, dilute ¼ of thick coconut milk with ¾ cup of water. For this recipe, you only need ½ cup of thin milk. (Also you can dilute 2 to 3 tbsps of coconut milk in ½ cup of water)
• If preparing fresh, for one half of grated coconut , add 1 cup of luke warm water and grind it. Squeeze out the milk and this is the first and thick coconut milk. Grind again by adding 1 cup of water and extract the milk and this is the second and thin coconut milk.  You can add 1 more cup of water and grind again and extract the 3rd milk which will be very thin. For this recipe, you can use ½ cup of third milk and 1 cup of thick first milk.

Misc:

• Grate the jaggery and remove any visible impurities if any.
• Chop fresh coconut into small pieces. For this recipe we need about 1 tbsp.

Steps:

• Heat a heavy bottom vessel and add the third coconut milk or the thin milk.
• Let it simmer and add the grated jaggery.

• Once jaggery melts, add the jackfruit puree and mix well.

• Bring it to boil. Once it starts to boil, reduce the heat and add the elaichi powder and dry ginger powder and mix well.

• Let it simmer for 3 to 4 minutes.
• Add the thick coconut milk now and mix well. Let it simmer for just a minute and turn off the heat.

• Now in a separate kadai or tadka pan, heat the coconut oil or vegan butter or ghee and add the raisins, cashews and coconut pieces.
• Fry them until golden brown and add it to the pradhaman.

That’s it. Yummy chakka pradhaman is ready.

Notes:

• I used ripe jackfruit. If you are using the crunchy semi ripe ones, adjust the jaggery accordingly.
• If you are not vegan, along with jaggery condensed milk can be added too for additional richness.
• Adjust the dry fruits according to your preference.

Enjoying Chakka Pradhaman or Vegan Jackfruit Kheer? You will love these, too:

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Chakka Pradhaman | Vegan Jackfruit Kheer

Chakka Pradhaman or Vegan Jackfruit Kheer or Payasam is a traditional sweet delicacy from Kerala which is prepared with jackfruit and coconut milk.

Prep Time1 hour hr 30 minutes mins

Cook Time30 minutes mins

Total Time2 hours hrs

Course: Dessert

Cuisine: Kerala Cuisine

Servings: 4

Calories: 722kcal

Author: Srividhya G

Ingredients

• ▢ 10 Ripe Jack Fruit
• ▢ ½ cup Grated Jaggery
• ▢ ½ cup Thin Coconut Milk
• ▢ 1 cup Thick Coconut Milk
• ▢ ½ cup Water
• ▢ ½ cup Elaichi Powder
• ▢ ¼ cup Dry Ginger Powder
• ▢ 1 tsp Raisins
• ▢ 1 tsp Cashews
• ▢ 1 tbsp Coconut pieces
• ▢ 2 tsps Coconut Oil or Ghee or Vegan Butter Adding ghee makes it non-vegan

Instructions

Prep-Work

Preparing Jackfruit Puree

• Wash the jackfruit and clean them. Remove the seeds and also the inner inedible layer.
• Chop the fruit into small pieces (optional) and pressure cook them by adding ½ cup of water for 4 to 5 whistles.
• Let it cool down and grind into smooth puree.

Preparing Coconut Milk

• If using stored bought can, shake it well and set aside 1 cup of thick coconut milk.
• For the thin milk, dilute ¼ of thick coconut milk with ¾ cup of water. For this recipe, you only need ½ cup of thin milk. (Also you can dilute 2 to 3 tbsps of coconut milk in ½ cup of water)
• If preparing fresh, for one half of grated coconut , add 1 cup of luke warm water and grind it. Squeeze out the milk and this is the first and thick coconut milk. Grind again by adding 1 cup of water and extract the milk and this is the second and thin coconut milk. You can add 1 more cup of water and grind again and extract the 3rd milk which will be very thin. For this recipe, you can use ½ cup of third milk and 1 cup of thick first milk.

Misc

• Grate the jaggery and remove any visible impurities if any.
• Chop fresh coconut into small pieces. For this recipe we need about 1 tbsp.

Steps

• Heat a heavy bottom vessel and add the third coconut milk or the thin milk.
• Let it simmer and add the grated jaggery.
• Once jaggery melts, add the jackfruit puree and mix well.
• Bring it to boil. Once it starts to boil, reduce the heat and add the elaichi powder and dry ginger powder and mix well.
• Let it simmer for 3 to 4 minutes.
• Add the thick coconut milk now and mix well. Let it simmer for just a minute and turn off the heat.
• Now in a separate kadai or tadka pan, heat the Coconut Oil or Ghee or Vegan Butter and add the raisins, cashews and coconut pieces.
• Fry them until golden brown and add it to the pradhaman.
• That’s it. Yummy chakka pradhaman is ready.

Notes

• I used ripe jackfruit. If you are using the crunchy semi ripe ones, adjust the jaggery accordingly.
• If you are not vegan, along with jaggery condensed milk can be added too for additional richness.
• Adjust the dry fruits according to your preference.
• Adapted from Kothiyavannu

Nutrition

Calories: 722kcal | Carbohydrates: 128g | Protein: 10g | Fat: 25g | Saturated Fat: 20g | Sodium: 25mg | Potassium: 2096mg | Fiber: 8g | Sugar: 98g | Vitamin A: 415IU | Vitamin C: 53mg | Calcium: 131mg | Iron: 7mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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