Summer time is the time for mangoes and jackfruits...
And what can be a more appropriate time to make Chakka Pradhaman...Palaapazha payasam...(Jackfruit kheer)
Here arrives a fresh ,full ,ripe chakka /Jack fruit and the whole family is making uncalled for visits to get a whiff of the fragrance of this fruit ....
Yes...Cutting it open is a laborious task and I eagerly welcome a helping hand from my maid or family members and once the fruit is cut open... segments are removed out,the seeds and fibers are removed and cleaned ....(mind you ....it takes a lot of time and patience)
Now, the plates of chakka/palaapazham is served with a dollop of honey and I immediately reserve a portion of the fruit for my delicious CHAKKA PRADHAMAN....
- JACKFRUIT SEGMENTS-1 LITER
- POWDERED JAGGERY-1/2 LITER
- COCONUT MILK OF 1 COCONUT
- SMALL COCONUT BITS OR CASHEW NUTS-1 TABLESPOON
- POWDERED CARDAMOM-1/4 TEASPOON
- GHEE-2 TEASPOONS
- Clean and cut the jack fruit into smaller bits.Pressure cook with little water till soft.
- Grind to a paste in a mixer.
- Make a sugar syrup with a little water and jaggery.(Filter it when the sugar is just dissolved and then boil it to a thin syrup)
- Now add the jack fruit paste to the sugar syrup.
- Bring to a boil.
- Add the coconut milk extracted from a freshly grated coconut and add to the mixture .
- Add the powdered cardamom.
- Simmer lightly.
- Remove from heat.
- Heat the ghee and fry the coconut bits/cashew nuts and garnish the pradhaman with them.
- The traditional Pradhaman has only chewy fried coconut bits added to it but I personally prefer fried cashewnuts which adds to the taste.
- Serve hot or cold.
- The quantity of jaggery may be adjusted as per your preference and the sweetness of the fruit but care should be taken that the the sweetness of jaggery should not mask the sweet taste of the jack fruit.
- No festive lunch in Kerala is complete without this pradhaman.