Chakkapradhaman (Jackfruit Payasam)

I have briefly mentioned about jackfruit preserve earlier in my jackfruit ice cream recipe. This preserve is basically chopping ripe jackfruit and cooking it in jaggery to a thick compote and then deep freezing it, to use it anytime. This is because you do not get jackfruit year round. It tastes really good! My father in law used to make this and I loved it instantly but did not get a chance to take the recipe from him. The recipe of this preserve is posted in my icecream post.

The authentic kerala recipe of Jackfruit payasam is made only with jackfruit jaggery coconut milk and normal milk. But this is my version where I add the jackfruit preserve along with cooked moong dal, basically a variation of the normal moong dal payasam.

Cook Time: 1 hr

Ingredients

• 3/4 cup Yellow moong dal

• 3 tbsp Chana dal

• 1/2 cup Powdered jaggery

• 1/4 cup Chakkavarratti* or jackfruit preserve

• 3 tbsp broken cashew nuts and raisins

• 2 tbsp Ghee

• 4 tbsp Coconut milk

Instructions

1. In a pan roast the moong dal and chana dal till they become brown and well roasted

2. Put this along with 1 and 1/2 cups of water in a pressure cooker and cook for 2-3 whistles

3. In a saucepan take jaggery and 1/4 cup water and bring to boil

4. Once the jaggery has melted filter it and put it back into the pan

5. Add the cooked dals and mix well for a min till it is well combined

6. Add the chakkavaratti or jackfruit preserve and mix well (it will get melted once you put in the hot dal). Switch off the gas.

7. Add coconut milk and stir

8. In a pan take ghee and roast the cashew nuts and raisins and add this to the payasam (you can even roast small coconut bits in ghee and add. This is even more tastier when you bite into it while having the payasam)

Notes

*I have posed the recipe of jackfruit preserve in my jackfruit ice cream, this can be stored in the freezer for many months.