Jackfruit Payasam Chakka Pradhaman Onam Special Recipe

Jackfruit Payasam is also called kathal kheer in Hindi, halasina hannina payasa in Kannada, chakka pradhaman in Malayalam, and palapazham payasam in Tamil. Love jackfruit? Check out some of the best jackfruit recipes.

About the recipe

Payasam, also known as kheer or payasa or even pudding, is a dessert popularly made in Indian cuisine during any festival like Navratri, Diwali, Onam, or occasions like birthday or anniversary. Kheer can be made with flour, cereals, grains, and fruits. Kheer is then flavored with cardamom, saffron, or rose water. I highly recommend you try fruit-based kheer using seasonal fruits. This jackfruit kheer is made using ripe jackfruit, jaggery, coconut milk, and cardamom powder for flavoring. Don’t miss garnishing with toasted coconut pieces, as it is going to enhance your payasa. Chakka pradhaman is included as one special item in the Onam sadhya meal. If you have preserved or canned ripe jackfruit, you can also make this kheer during Navratri, fasting, and upvas vrat days.

What sweet or desserts can be made from jackfruit fruit?

Jackfruit is a seasonal favorite in the Mangalore Udupi region of Karnataka, and during the season, we prepare recipes with both young and ripe jackfruit every alternate day. Some of my favorite ones are

Ponsa mulik or Jackfruit donut holes Appe or Paniyaram or appo with jackfruit Ponsa gharai or Jackfruit kheer Jackfruit idli Jackfruit Patholi

Ingredients

To make kheer or payasam, you only need jackfruit, jaggery (brown sugar), and coconut milk. I have used fresh homemade coconut milk. You can use canned or packaged coconut milk if it is available at your local stores. For the garnish, I always add cashews as I love the aroma it gives to your dish. You can also garnish with any nuts of your choice but don’t forget to include the coconut pieces for the authentic taste and presentation. Coconut pieces toasted in ghee gives the kheer the traditional kick and flavor.

For Jackfruit Puree

1 cup Ripe Jackfruit, chopped¼ cup Water

For Payasam

½ cup Jaggery½ cup Water½ cup Jackfruit chopped½ teaspoon Cardamom powder1 cup Coconut milk

For the Tempering

1 tablespoon Ghee2 tablespoon Coconut pieces.1 tablespoon Cashews, chopped1 teaspoon Raisins

How to make Jackfruit Payasam

Making of jackfruit puree

In a pan, add jackfruit and water and cook on medium flame until jackfruit becomes soft and water is almost evaporated. Let this cool down completely. Transfer it to a blender or mixie and blend it into a smooth paste.

Making of kheer or payasam with jackfruit

In the same pan, add jaggery with water and cook on medium flame until jaggery melts. Now add the remaining jackfruit pieces and cook until it is tender. Add the jackfruit puree from above and mix. Now switch the flame to low, add cardamom powder and coconut milk and continue to cook on low flame for another 3 to 4 minutes.

For the tempering

In a pan, heat ghee on medium flame. To this, add coconut pieces and toast. When the coconut pieces start becoming light golden, add cashews. Once the cashews become golden, add the raisins, saute for a few seconds and switch off the flame. You can check the video here to know at what stage each item is added. Finally, add this tempering to the kheer. Serve and enjoy.