Thursday, April 19, 2012


This is a delicacy prepared with jackfruit halwa – better known as ‘chakka- varatti’. Normally ‘chakkavaratti’ is prepared in April  / May (during jackfruit season) and stored. Another important ingredient is coconut milk.
Chakka varatti – 4-5 tbsp
Jaggery – 1 glass
Coconut – 1 – to extract milk – 1st, 2nd and 3rd milk separately
Cashew nuts – 8
Almonds (optional) – slivered – 2 tsp
Raisins – 3 tsp
Coconut pieces – 3 tsp
Ghee – 3-4 tsp
Cardamom powder – ½ tsp

To prepare coconut milk -
Grate a big coconut.
Grind it with a tbsp of water, put it in a thin cloth and extract the thick milk and keep aside the 1st milk.
Again put the same coconut in the mixer, add 2 tbsp of water and grind again.
Extract the 2nd milk (thinner than the first one) and keep aside separately.
Again grind the same coconut with a little water and extract the thinnest 3rd milk and set aside.

To make the pradhaman
Heat ½ cup of water in a pan and add the jaggery and stir well to dissolve it. Boil.
Add 4-5 tbsp of chakka varatty and mix well on a low flame.
Add the 3rd milk and boil on low heat.
Next add 2nd milk and boil.
Turn off the stove.
After 10 minutes, add the 1st milk and stir well.
Heat 2 tsp ghee in a small pan and fry coconut pieces, cashews-almonds and raisins separately till golden brown and add to the payasam.
Add ½ tsp of cardamom powder and mix well.
Serve hot or chilled.

Using coconut milk prepared at home gives the authentic taste. But if it is too laborious and troublesome, use the short-cut – use coconut milk bought from the store.
© Copyright 2011. Brinda Balasubramonian.

Linking this to The Kerala Kitchen hosted by Ria & Rose

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