Jackfruit Payasam or Chakka Pradhaman

On mothers day, sharing one of my mom’s recipes.

This also happens to be one of my favorite desserts growing up in a Palakkad tam-bram household. We call this Chakka Pradhaman. Made with just three simple ingredients like fresh fruit and jaggery, this kheer is a lazy person’s delight 🙂

Though I usually make this with a jackfruit/chakkai paste that mom gets for me from India, I didn’t have any of that on hand this time. I decided to make the kheer using fresh jackfruit and it tasted just as good.

What to do:

Chop 1 cup of deseeded jackfruit and cook in water until tender. Once cooked, cool and blend to a smooth paste.

To a pan, add 1 tbsp of vegetable margarine or ghee. Toss in the pureed jackfruit and saute until the water completely evaporates.

In the meantime, heat 1/4 cup of water and melt 1/2 cup of chopped jaggery. Stir and break until the jaggery is dissolved. Toss in the reduced jackfruit mixture. Add 1 tsp each of cardamom powder and nutmeg. Mix well.

Lastly, add 1 cup of fresh coconut milk and bring the mixture to a boil for 15 minutes until the payasam thickens.

Serve hot or cold 🙂

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