CHAKKA PRADHAMAN

 

INGREDIENTS:

 

Ripe Jackfruit	15 -20 pieces
Jaggery	2.5 cups
Ghee	3-4 tbsp
Coconut milk	1 cup (thick milk) 1.5 cup (thin milk)
Coconut bits	2 tbsp
Cashew nuts	2 tbsp

METHOD:

Making Chakka Varatti:

Remove the seeds from the jackfruit pieces and chop the flesh into small pieces. Steam the chopped jackfruit pieces for 5-10 min.

Cool down the steamed jackfruit and then puree into smooth paste.

 Melt 2 cups of jaggery with ¼ cup of water on med flame. Once the jaggery is melted, strain the syrup to remove any dirt.

Add the melted jaggery syrup to a thick bottom pan and also add the pureed jackfruit. Let it cook on low flames and let the moisture evaporate. When it starts to thicken, add ½ tbsp of ghee.

Keep cooking and adding ½ tbsp of ghee. After 5-10 mins and adding around 2-3 tbsp of ghee, the mixture will be coming together as a ball.

Remove from heat and store in a dry and airtight jar. 

Making Chakka Pradhaman:

In a pan, add ½ tbsp ghee and roast cashew nuts and coconut bits until golden brown. Remove from heat and keep aside.

Melt ½ cup jaggery with ¼ cup water and then strain the syrup to remove any dirt.

Add the melted jaggery and 5-6 tbsp of chakka varatti to a thick bottom pan. Mix well and let it come to semi thick consistency.

Add 1.5 cup of thin coconut milk and cook on low-medium flame for 10-15 mins until it starts to thicken again.  Turn off and remove from the flame.

Add the 1 cup thick coconut milk and roasted coconut and cashew pieces.

Serve the chakka pradhman warn and enjoy!!