Prep Time: 45 mins
Jackfruit with its distinct sweet flavor adds a vibrant tweak to any payasam/kheer and specially the pradhaman which is a rich syrup made with jaggery and coconut milk. And this seems like the perfect one to finish the elaborate Kerala Sadhya on a sweet note.
Ripe Jackfruit pieces: 10
Coconut milk: 1 can
Jaggery (melted): 1cup
Raisins: 1 tablespoon
Cashew nuts: 1 tablespoon
Ghee: 4-5 tablespoons
Coconut cuts: 1 tablespoon
* Since we didn't get fresh jack fruit here in Seattle, we had to make-do with the canned version of the fruit you get in Asian stores.
Pressure cook these fleshy pieces or steam them until they are soft and cooked. Grind it in the mixer until smooth. Heat some ghee in a deep dish, add this ground jackfruit to it and keep stirring for about 15 mins. The ghee starts to come out on the sides. Meanwhile melt the jaggery until you get a nice brown syrup. Pour this melted jaggery to the jackfruit mixture and mix thoroughly. Now add the coconut milk diluted with very little water and let it come to nice boil. Fry the coconut cuts, raisins, cashew pieces in ghee and pour it into this.
Chakka pradhaman is ready to serve hot or cold anyway you like it.