READ THE PREVIOUS POST FOR ELABORATION ON “PAYASAM”
Any preparation from Jack fruit is considered a delicacy in Kerala and especially “Chakka Pradaman”, which is a sweet dish made from jack fruit. The aroma of this dish [ when cooking] will automatically bring visitors to your house.
Fully Ripe Jack Fruit – 1 cup
Thick jaggery syrup – 1 cup
Thick coconut milk – 1 ½ cups
Thin and finely sliced coconut pieces – 2 tlbsp
Cardamom Powder – ¼ tsp
Ghee [CLARIFIED BUTTER] – as required
Chop jack fruit very finely and pressure cook the pieces with minimum water. After it cools down grind the pieces in a mixer to form a smooth paste.
Pour jaggery syrup in a heavy bottomed kadai and add the jack fruit paste and stir well to mix.
Continuously stir for about 10 mins or till it thickens and blends well. It should be thick in consistency.
Lower heat and add coconut milk slowly and mix well.
Do not let the mixture boil since the coconut milk may separate.
Add Cardamom powder and switch off stove just before it reaches boiling point.
Fry the coconut pieces in ghee till golden brown and add to the mix.
Serve hot or cold.
Ready made “Chakka varatti” [JACK FRUIT PASTE MADE WITH JAGGERY] paste can also be used to make this payasam in case you don’t get jack fruit and you are desperate to have this. . Mix the varatti along with little milk or jaggery syrup to make a thick batter. Place this in the “kadai” [VESSEL] and repeat steps as mentioned above. In case you require more sweet ensure you add extra jaggery syrup to the batter and stir well.