Meena's Taste Mantra

Chakkapradamam | Jackfruit Kheer

I have never tasted Chakkapradamam before. I do not know why!!! I have surely missed till now this amazing and delicious Payasam. As Appa Amma and I were planning what to make for this year's Vishu Sadya, Amma suggested why not make Chakkapradamam! Chakkavaratti was at home and we had only made Elai Adai once from it!

Appa was all eager and I was also excited that finally I will get to taste this elixir for the first time, that too Amma made! Really delicious...enjoyed the process too as for the first time extracted coconut milk! A difficult task to enjoy this simply YUM Chakkapradamam responsibly!

INGREDIENTS

150 gm Chakkavaratti

150 gm Vellam | Gur | Jaggery

1 Coconut, freshly grated

1 tblsp Fresh Coconut, cut to small pieces

1/2 tsp Homemade Ghee | Clarified Butter

METHOD

Preparing Coconut Milk

Sprinkle little water on the freshly grated coconut. Using clean hands press the gratings to extract milk. Filter the same and keep aside. This is called the First Milk.
Add the squeezed grated coconut to a mixie jar and add 1 cup of water (200 ml). Pulse it for few minutes. Filter the same and keep aside separately this milk, which is called Second Milk.
This process has to be repeated again to extract the Third Milk.

Grind to blend Chakkavaratti and the Third Milk. Transfer this to a thick bottomed vessel.
Add grated gur.
Place on high flame the vessel. Once it comes to a boil, reduce the flame to low.
Stir occasionally till the gur melts.
Add the Second Milk and mix well. Let this boil for 4 to 5 minutes. Stir occasionally.
Switch off the gas.
Add the First Milk.
In a small frying pan, heat ghee and add coconut pieces. Roast the coconut pieces to a nice aromatic golden brown. Pour this along with the ghee on top of the Chakkapradamam. Mix well.

We enjoyed this divine Chakkapradamam as part of Vishu Sadya.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.