Chakkapradhaman

Chakka pradhaman 

Ingredients


Chakka varattiyadh / Jackfruit vizhudhu - 2 cup
Jaggery syrup - 1/4 cup
Ghee - 2 tsp
Elaachi - 2 (crushed)

Coconut milk:

Coconut - 2 cups (grated)
Water - 2 cups

Tempering:

Coconut - 1 cup (chopped)
Ghee - 1 tbsp

Method

Add the grated coconut, 1/2 cup of water and grind well. Filter it and keep this thick coconut milk aside.

Now add this strained coconut and remaining water and grind. Filter and keep it aside.

In a hot thick bottomed vessel, add ghee, Jackfruit vizhudhu, elaachi, Jaggery syrup and mix well. Let it turn thick.

Now add the thin milk which we got from filtering for second time. Keep stirring and let it turn thick.

Turn off the flame once it get semi thick consistency.

Now add the thick coconut milk which we got from first time filtering.

In a separate Kadai, add ghee and chopped coconut and fry till it turns golden and add this to pradhaman.

Our Chakka pradhaman is ready.

Note: We can add or reduce the amount of jaggery syrup in accordance to our preference.

We should turn off the flame before we add the thick coconut milk.

Keep it in low flame after the jaggery syrup.

U can also add the fried coconut before add the final coconut milk, so that it will absorb the essence of the pradhaman and will be little soft wen we bite.

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