Now jack fruits are in season and i am now in my Native place where Chakka (Jack fruit) is so famous. So many varieties of Jack fruits we get on this season in our home when we were kids from our backyard. We all grownup and lazy to cut and clean the fruit. Another reason snacks from Bakeries, packed foods dominated our house too.

      This time i have planned to use this jack fruit to make various dishes prepared using jack fruit. I made 'Chakka Varatti' out of this Jack fruit and now i made this pradhaman using this Chakka varatti. Chakka Pradhaman can be made using fresh jack fruit carpels too. If you use fresh fruit for this recipe you require around half a cup of jaggery. As i have added Jaggery earlier in Chakka varatti here i am using lesser quantity of jaggery.

Chakka Pradaman


Chakka Varatti/ Jack fruit preserve- 3/4 cup
Jaggery- 1/4 cup
Thick coconut milk- 1 cup
Thin coconut milk- 2 cup
Dry ginger/ Chukku, powdered- 1/2 teaspoon
Ghee- 1 tablespoon
Coconut, finely chopped - 1 tablespoon
Cashewnuts- 8-10
Raisins/Kishmish- 8-10
*If you use fresh jack fruit carpels take 1 cup carpels pressure cooked in 1/4 cup of water and use Jaggery 1/2 cup and follow the same instructions.


  • Dissolve jaggery in quarter cup of water and boil well and strain the dirt's if any.
  • In a pan take Chakka varatti and the jaggery syrup and allow to boil.
  • Stir well using a laddle and dissolve the chakka varatti without any lumps.
  • Add thin coconut milk and cook well. 
  • Add the powdered dry ginger, cardamom, jeera and mix well.
  • Add the thick coconut extract and mix well.
  • Add ghee in a pan and roast the coconut pieces till golden colour.
  • Remove the coconut pieces from ghee and add cashew nuts.
  • Once it becomes golden add the raisins, when it puffs up switch off the gas and pour it over the pradaman.
  • Add the roasted cashews and coconut with the pradaman and mix well to combine.

Palapzha payasam

Jack fruit Payasam