Chakka Veratti Pradhamam/ Preserved Jack fruit Payasam | How to make Chakka Veratti Pradhamam/ Preserved Jack fruit Payasam

By Shri Kripa  |  8th Sep 2016  |  
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  • Chakka Veratti Pradhamam/ Preserved Jack fruit Payasam, How to make Chakka Veratti Pradhamam/ Preserved Jack fruit Payasam
Chakka Veratti Pradhamam/ Preserved Jack fruit Payasamby Shri Kripa
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    10

    People

10

0





About Chakka Veratti Pradhamam/ Preserved Jack fruit Payasam Recipe

One of the signature dish of Kerala Sadya is “Chakka veratti pradhamam”. Chakka is nothing but jack fruit, Veratti is preserved jackfruit pulp, which is cooked until it forms into a thick mass and it is usually made during the jack fruit season and stored for future use. Pradhamam is kheer. Now we will see how it is traditionally made.

Chakka Veratti Pradhamam/ Preserved Jack fruit Payasam, a deliciously finger licking recipe to treat your family and friends. This recipe of Chakka Veratti Pradhamam/ Preserved Jack fruit Payasam by Shri Kripa will definitely help you in its preparation. The Chakka Veratti Pradhamam/ Preserved Jack fruit Payasam can be prepared within 15 minutes. The time taken for cooking Chakka Veratti Pradhamam/ Preserved Jack fruit Payasam is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Chakka Veratti Pradhamam/ Preserved Jack fruit Payasam step by step. The detailed explanation makes Chakka Veratti Pradhamam/ Preserved Jack fruit Payasam so simple and easy that even beginners can try it out. The recipe for Chakka Veratti Pradhamam/ Preserved Jack fruit Payasam can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Chakka Veratti Pradhamam/ Preserved Jack fruit Payasam from BetterButter.

Chakka Veratti Pradhamam/ Preserved Jack fruit Payasam

Ingredients to make Chakka Veratti Pradhamam/ Preserved Jack fruit Payasam

  • Chakka Veratti/ Jackfruit preserve 1 bowl
  • coconut 1 (to extract milk)
  • OR
  • Thin coconut milk 2 cups
  • Thick coconut milk 1/2 cup
  • jaggery to taste
  • salt 1/2 teaspoon
  • cardamom powder 1/2 teaspoon
  • For the seasoning:
  • ghee 1 tablespoon
  • Thin coconut slices 2 tablespoon
  • cashew pieces 1 tablespoon

How to make Chakka Veratti Pradhamam/ Preserved Jack fruit Payasam

  1. Take out the the veratti from your freezer and keep it aside for some time to attain room temperature.
  2. Grate the coconut (the coconut should be fresh), put 1 cup of water and grind this in a mixer jar and extract the milk by sieving this ground mixture. (This is thick coconut milk and you should keep this separately. We use this at the end stage while making the payasam.)
  3. Repeat this procedure a couple of times to get a thin extract, at the end discard the coconut fibre. (If you are using ready made coconut milk, please skip this step.)
  4. Now take one thick bottomed vessel, put in the veratti, thin coconut milk and dissolve the berati. Keep this on a gas stove to boil.
  5. Usually while making the Veratti, we put in a little jaggery, so add the required amount of jaggery and boil until the raw smell of the jaggery vanishes.
  6. Lastly add a thick extract of coconut milk and give it one last boil. Don't boil it much. Then add the cardamom powder and mix it well.
  7. Remove this from fire and add the seasoning by heating the ghee and fry the coconut pieces until they turn golden brown in colour. Put in the cashew brittles and fry. Then add this to prepared Payasam.
  8. Serve as a dessert at the end of sadhya.

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