It seems I have been posting a lot of sweet recipes of late. More like sweets galore! 😀 But then, no celebration is complete without sweets. And for someone like me with an immense sweet tooth, I am always finding reasons to make sweets!
Today is the third auspicious Friday of the holy month of Shravan. And I couldn’t resist sharing another sweet recipe. Last Friday I posted Chakka Varatti recipe, a jackfruit preserve made with jackfruit puree, jaggery and ghee. This Chakka Varatti keeps good for a long time and can instantly be converted into a dessert – Chakka Pradhaman.
Chakka Pradhaman is a vegan jackfruit kheer made with Chakka Varatti and coconut milk. With Chakka Varatti readily available, all it takes is less than ten minutes to put together this dessert. Although regular milk can be used in making this payasam, for me personally it tastes great with coconut milk. Adding coconut milk gives this sweet a richness and creaminess that doesn’t come from ordinary milk.
Just as my Chakka Varatti recipe, this Chakka Pradhaman is the courtesy of S aunty – our neighbor from my growing up days. This tastes so great, served either cold or warm – it is perfect for anyone who loves sweets, like me 😀 As Chakka Varatti has sufficient sweetness, all it takes is heating it up with coconut milk. The other tasty stuff in Chakka Pradhaman is roasted coconut pieces. No almonds or cashews but roasted coconuts. This kheer is just full of coconut and jack fruit flavor! 🙂
To make Chakka Pradhaman | Vegan Jackfruit Kheer
What I used –
- Chakka Varatti, 1 cup
- Jaggery, ¼ cup
- Thin Coconut Milk, 1 cup
- Thick Coconut Milk, 1 cup
- Chopped Coconut Pieces, a few
- Ghee/Clarified Butter, 1 tsp
- Water, less than ¼ cup
How I made –
1. In a thick bottomed pan, add jaggery and water. Keep stirring on medium flame until the jaggery dissolves. On boiling for another 5 mins, the syrup becomes frothy and thick. Add Chakka Varatti and mix well. The mixture turns thick and glossy.
2. Add thin coconut milk and mix well. Let this mixture come to a boil on low flame. Add thick coconut milk and stir well. Switch off the flame.
3. In a small pan, heat ghee. Add chopped up coconut pieces and roast under golden brown. Add the roasted coconut pieces to the Chakka Pradhaman and mix well.
4. Serve warm or cold.
- Adding additional jaggery and making a syrup of it is optional. If you like the Pradhaman to be sweeter (like me) use extra jaggery. Or skip that step and directly add thin coconut milk.
- I made coconut milk at home. For 1 cup of coconut, add 1 cup of warm water and blend until smooth. Extract the first milk that is thick. That becomes the thick coconut milk. Repeat this process again to get thin coconut milk.
- If using store bought coconut milk, dilute ½ cup of it with ½ cup water to get thin coconut milk.
- Don’t over boil the mixture after adding coconut milk. Heat on low flame for just one boil after adding thin coconut milk. Add thick coconut milk and remove from heat to avoid curdling.
- A pinch of dry ginger powder can be added which enhances the taste of Chakka Pradhaman. I did not add any.