Chakka Pradhaman using Chakka Varatiyathu is a traditional Kerala dessert cooked with jackfruit preserve, coconut milk, and ghee. It is the easiest way to enjoy the most loved festive dessert without waiting for jackfruit season. Every spoonful of Chakka Pradhaman carries the essence of Kerala’s culinary heritage, making it a must-try dish for Onam, Vishu, or any special occasion. It is gluten-free and sugar-free.
Chakka pradhaman using chakka varttiyathu
Chakka Varattiyathu, or jackfruit preserve, is a traditional Kerala delicacy made during the jackfruit season to prolong its shelf life. By using chakka varattiyathu (jackfruit preserve), you can whip up this golden, jaggery-sweetened payasam anytime of the year. The slow cooked preserve blends with the richness of coconut milk resulting in a creamy and aromatic payasam. This pradhaman is served during festivals such as Onam and Vishu and is a distinctive part of Kerala’s sadhya (feast).
How to make chakka pradhaman
Ingredients used
For detailed ingredients, check the recipe card.
Method
In a heavy bottomed pan, add chakka varattiyathu and second/thin coconut milk. Whisk it till the jackfruit preserve is mixed evenly. Cook in medium flame till the chakka varattiyathu blends with coconut milk. As the chakka varattiyathu is already cooked, it doesn’t take a long time to cook now. Once the mixture boils, check for the sweetness and add powdered jaggery/jaggery syrup as required (I didn’t add any as the sweetness of chakka varattiyathu was perfect for our taste). Now, add the first coconut milk/thick coconut milk. When it starts to boil, remove the pan from the flame.
In a tadka pan/small pan, heat ghee. Fry the coconut chunks till golden and remove it to a plate. In the same pan, fry the cashews and raisins. Add these fried nuts and coconut to the pradhaman. Serve warm or cold.
| How to make coconut milk at home? You can either use fresh coconut or frozen (I prefer fresh as it gives the best coconut milk). 1. If using fresh coconut, break it open. Either scrape the coconut flesh or cut the coconut into small chunks. Blend it in the blender with ¼ cup of water. Squeeze and strain it with a strainer. You made first/thick coconut milk. Now add ½ cup of warm water to the left-over coconut pulp and strain it again. This gives you the second/thin coconut milk. 2. If you are using frozen grated coconut, thaw it and blend it with ¼ cup warm water. Squeeze and strain it with a strainer. You made first/thick coconut milk. Now add ½ cup of warm water to the left-over coconut pulp and strain it again. This gives you the second/thin coconut milk. Note: The flavor of coconut milk from the frozen coconut will differ from the fresh ones. |
Frequently asked questions
Yes, just swap ghee with coconut oil.
You add ½ cup of water to ½ cup of store-bought coconut milk to make thin/second coconut milk.
How long can the chakka pradhaman be stored?
This chakka pradhaman stays good for 2 to 3 days in the refrigerator. As we have used coconut milk, do not keep it for more than 3 days. It may affect the taste.
Yes, you can. If you have made a big batch and stored it in the refrigerator, then reheat the required portions in a pan on medium heat. Do not allow it to boil. When it starts to boil, remove from the heat.
| Need recipes to try for Onam? Check out Onam recipes for mouthwatering, easy recipes. |
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Recipe for chakka pradhaman
Chakka Pradhaman using Chakka Varatiyathu
Equipment
- Heavy bottomed pan
Ingredients
- 1/4 Cup Chakka Varattiyathu
- 1 Cup Second/thin coconut milk
- 1/2 Cup First/thick coconut milk
- 3 Tbsps Coconut chunks
- Cashew as required
- Raisins as required
- 1 Tbsp Ghee
Instructions
- In a tadka pan/small pan, heat ghee. Fry the coconut chunks till golden and remove it to a plate. In the same pan, fry the cashews and raisins.
- In a heavy bottomed pan, add chakka varattiyathu and second/thin coconut milk.
- Whisk it till the jackfruit preserve is mixed evenly. Cook in medium flame till the chakka varattiyathu blends with coconut milk.
- As the chakka varattiyathu is already cooked, it doesn’t take a long time to cook now.
- Once the mixture boils, check for the sweetness and add powdered jaggery/jaggery syrup as required (I didn’t add any as the sweetness of chakka varattiyathu was perfect for our taste).
- Now, add the first coconut milk/thick coconut milk. When it starts to boil, remove the pan from the flame.
- Add the fried nuts and coconut to the pradhaman. Serve warm or cold.
Video
Notes
- Adding cashews and raisins are purely optional but I recommend adding coconut chunks without fail. As this pradaman has a smooth texture, the coconut chunks give a crunch while eating.
- If you want to make it vegan, just use coconut oil or plant-based ghee to fry the coconut chunks, cashews, and raisins.
- When you have chakka varattiyathu in-hand, this pradaman takes a few minutes to make.
- This chakka pradhaman stays good for 2 to 3 days in the refrigerator. As we have used coconut milk, do not keep it for more than 3 days. It may affect the taste.
Did you make this recipe?
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I’ve just gotten familiar with cooking jackfruit, and was so happy to find your recipe. Delicious!
Thank you
I love food from Kerala and this recipe was not exception. I first made your jackfruit preserve and then this chakka Pradhaman. Full of exotic flavor!
Thank you
I can’t get fresh jackfruit here, so this recipe was the only way I could try the dessert and I have to say it was rather stunning. I particularly loved the fried coconut chunks!
Thank you
Chakka pradhaman is my favorite, I made with your recipe, and loved a lot.
Thank you
Chakka Pradhaman with jackfruit preserve sounds so rich and comforting. I love that you can enjoy this festive Kerala dessert any time of year!
Thank you