Curryworld

Wish u all a very happy and prosperous Vishu ..Thanks a lot for ur love and support all these years .. Expect the same in future also… Enjoy this vishu with ur family and friends ..

Ingredients

Chakka Pradhaman

Chakka Chula/Deseeded Jackfruit Flesh-30 to 40

Jaggery-300gms

Thick Coconut milk(Onnam pal)-1cup

Medium Thick Coconut Milk(Randam Pal)-11/2cup

Thin Coconut Milk-(Moonam pal)-2cup

Coconut pieces(nalikera kothu)-2tbsp

Cashew nuts-15

Ghee-1 tbsp

Dry ginger Powder/Chukku podi-1/4tsp

Salt- one pinch

Chakka Pradhaman

Method

Chakka Pradhaman

Deseed jackfruit and cut into small pieces

Cook by adding 1 cup of water (in cooker) in medium flame

After cooling down make paste of this cooked jackfruit ..

Then heat 1 tbsp of ghee and add jackfruit paste and stir ..

Stir until for minimum 20 minutes in medium flame.

Now add melted jaggery..(Melt jaggery in 1 cup of water and strain )

Stir for 10 minutes then add thin coconut milk and stir well ..

Stir until the payasam get thick..

Then add medium thick coconut milk and mix well and stir continuously..

Beware of ur face and hands while stirring…

Finally add thick coconut milk and lower the flame and cook for another 5 minutes and remove from the fire ..

Add Dry ginger powder and mix well .

Heat 1 tsp pf ghee and roast cashew nuts,and coconut pieces separately and add this to the payasam ..

Close for few minutes b4 serving .. After cooling if u find ur payasam to be very thick u can dilute it by adding coconut milk ,stir well and heat for few minutes ..

Chakka Pradhaman

Chakka Pradhaman

For recipe in malayalam plz click the links below

ചക്ക പ്രഥമൻ

Love

🙂

Veena