Chakka Varati Pradhaman is a yummy, nutty kheer made by simmering jackfruit preserve with milk, coconut milk & blend with fried coconut bits & nuts. Chakka Varati Pradhaman is a traditional dessert in Kerala that is made for festivals & special occasions and Onam Sadya. Chakka Varati Pradhaman is a must try at home for its unique taste & for the joy of cooking.
I made Chakka Varatti Payasam using homemade chakka varatti…chakka translated to jackfruit.Traditionally Chakka Pradhaman is made using chakka varatti but the one I posted previously was using fresh jackfruit, but always wanted to try Chakka Pradhaman using varatti, and finally I did! It was soo yummy, easy to make when you have chakka varatti in stock.The flavour is totally different and I so so loved it.
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📖 Recipe Card
Chakka Varati Pradhaman
Ingredients
- 1/2 cup chakka varatti
- 1 cup milk
- 1/2 cup thick coconut milk
- 2 teaspoon ghee
- 1/4 teaspoon cardamom powder
- 1 tablespoon coconut pieces
- 4 whole cashews broken
Instructions
- Measure chakka varatti and transfer to mixer.
- Add 1/4 cup milk and grind it till slightly smooth.
- Take boiled milk in a pan, once it is heated.
- Add blended chakka varatti and whisk it well so that it is evenly mixed with milk.
- Simmer for 2mins then add coconut milk.
- Whisk it once and just when its about to boil switch off.
- Fry coconut pieces in ghee till golden.
- Then fry cashews till golden. Add this to payasam. Reserve little for garnishing.
- Serve Chakka Varati Pradhaman hot / warm!
Notes
- The sweetness in chakka was just enough for us. If you prefer you can add little more jaggery syrup.
- After coconut milk is added don’t let it cook for more time, it will start to curdle.
- You can even add ghee fried raisins to the payasam.
- I refrigerated varatti so it was a bit thick to handle. So blended it with milk to get it smooth though this step is optional.
- I extracted fresh coconut milk and used it which is best in flavour for any payasam.
Chakka Varatti Pradhaman Recipe Step by Step
- Measure chakka varatti and transfer to mixer.Add 1/4 cup milk and grind it till slightly smooth.
- Take boiled milk in a pan, once it is heatedAdd blended chakka varatti and whisk it well so that it is evenly mixed with milk.Simmer for 2mins then add coconut milk.
- Whisk it once and just when its about to boil switch off.Fry coconut pieces in ghee till golden.
- Then fry cashews till golden.Add this to payasam.Reserve little for garnishing.
Serve hot / warm!
Expert Tips
- The sweetness in chakka was just enough for us.If you prefer you can add little more jaggery syrup.
- After coconut milk is added don’t let it cook for more time, it will start to curdle.
- You can even add ghee fried raisins to the payasam.
- I refrigerated varatti so it was a bit thick to handle.So blended it with milk to get it smooth though this step is optional.
- I extracted fresh coconut milk and used it which is best in flavour for any payasam.
Rajee Tipsy
Mouth watering Sharmi 🙂 Had tasted it in Kerala family friend's home, Yummy!!!!
Traditionally Modern Food
Jackfruit payasam looks delish.. Had tasted it but never tried in home