A rich South Indian dessert where ripe jackfruit is simmered with coconut milk and jaggery for a fragrant, creamy finish.
Authentic Kerala Style Jackfruit Payasam (Chakka Pradhaman)
If you are looking for the ultimate South Indian dessert, look no further than Chakka Payasam. This traditional Kerala pudding combines the rich sweetness of ripe jackfruit with the creamy texture of coconut oil and the deep, earthy flavors of jaggery. It is a staple during festivals like Onam and Vishu, and now you can bring that village-style taste to your own kitchen.
What is Chakka Payasam?
Chakka Payasam (also known as Chakka Pradhaman) is a slow-cooked dessert made using ripe jackfruit bulbs, jaggery syrup, and various extractions of fresh coconut milk. It is flavored with ginger, cardamom, and cumin, and garnished with crunchy nuts and raisins fried in pure ghee.
Step-by-Step Recipe
- Preparing the Foundations
- Jaggery Syrup: Melt jaggery in boiling water until fully dissolved. Strain the liquid to remove any impurities and set it aside.
- Sago Rice (Sabudana): Boil sago rice in water until it is cooked through and translucent, then set aside.
- Coconut Milk Extractions: This is the secret to a rich payasam.
- Squeeze fresh grated coconut with water to get thick coconut milk (the first extract).
- Add more water to the same coconut and squeeze again to get thin coconut milk (the second extract).
- Sauteing the Aromatics
Spice Mix: Crush cardamom seeds, cumin seeds, and ginger powder to create a fragrant spice base.
Garnish: Heat ghee in a heavy-bottomed pot. Fry crushed nuts, raisins, and cashew nuts until golden and set them aside.
- Cooking the Jackfruit
In the same pot with the remaining ghee, add finely chopped ripe jackfruit. Sauté for a few minutes to bring out its natural sugars.
Pour in the prepared jaggery syrup and cook the jackfruit for about 7 to 8 minutes until it softens and absorbs the sweetness.
- Simmering the Payasam
Add the boiled sago rice to the jackfruit mixture and mix well.
Pour in the thin coconut milk and add bay leaves. Let it cook for a few minutes.
Stir in some regular milk for extra creaminess, followed by the crushed cardamom, cumin, and ginger powder.
- The Final Touch
Lower the heat and pour in the thick coconut milk. Stir gently and avoid boiling vigorously at this stage to prevent the coconut milk from curdling.
Fold in the fried nuts, cashews, and raisins.
Let it simmer for just a couple more minutes before removing it from the heat.
Pro-Tips for the Best Payasam
- Jackfruit Quality: Use well-ripened, sweet jackfruit for the best natural flavor.
- Coconut Milk: Always use fresh coconut if possible. The difference in taste between fresh milk and canned versions is significant in traditional recipes.
- The Sago Factor: Sago rice adds a wonderful “pearl-like” texture that balances the softness of the jackfruit.
Enjoy Your Homemade Kerala Dessert!
Serve this Chakka Payasam warm or chilled. It’s a comforting, sweet, and aromatic treat that perfectly captures the essence of Kerala’s rich culinary heritage.
