Chakka Pradhaman Recipe (Jackfruit Payasam)

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.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Dessert

Cuisine Indian

Servings servings

Calories 554 kcal

Ingredients

For Cooking Dal

½ cup Split Yellow Chana Dal / Kadalai Paruppu
3 cups Water + more as needed

For Pradhaman

4 cups Ripe Jackfruit / Chakka chopped
2 cups Jaggery / Sarkarai grated
¼ cup Ghee
3 cup Second Extract Coconut Milk
1 teaspoon Cardamom Powder
1 cup Thick Coconut Milk (First Extract)

For Garnishing

¼ cup Ghee
4 tablespoon Cashews
2 tablespoon Coconut finely chopped
2 tablespoon Kishmish / Sultanas

Instructions

Take chana dal in a pressure cooker, add water and pressure cook for 8 to 10 whistle until it is soft and cooked. If there is excess water strain the water and set aside.
In a heavy bottom kadai or uruli. Take 1 tablespoon of ghee from the ¼ cup of ghee. Add chopped jack fruit and saute for 5 minutes. Now add in the cooked chana dal and cook this together for 10 mins until jackfruit starts to soften.
Add in jaggery and keep cooking it and keep mixing till it get thick and dark. It will get thick and jam like consistency. now add in the ¼ cup ghee little at a time and keep cooking till the jack fruit mix leaves the sides of the pan. It will get thick.
Now pour in second extract coconut milk little at a time and mix well. It will take time to incorporate the coconut milk into the jack fruit mix. So add little at a time and mix. Once the mixture is combined well. Heat it till it comes to a full boil. Keep mixing.
Now add in cardamom powder and the first extract coconut milk and give one final stir. Turn off the heat.
Now heat ghee in a pan and add in coconut and fry golden, now add in cashews and roast till golden. Add in raisins and fry them. Pour this into the payasam and mix well. Serve.

Notes

1. 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.
2. 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.
3. 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.
4. Chakka pradhaman thickens as it cools. Add a little warm coconut milk or water to loosen it if needed, just before serving.
5. 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: 1servingsCalories: 554kcalCarbohydrates: 68gProtein: 5gFat: 31gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 23mgSodium: 18mgPotassium: 549mgFiber: 4gSugar: 55gVitamin A: 73IUVitamin C: 10mgCalcium: 68mgIron: 4mg

Keyword Chakka Pradhaman Recipe, Nungu Payasam Recipe

Tried this recipe?Let us know how it was!