Chakka prathaman facts for kids
Chakka prathaman
|
|
| Type | Pudding |
|---|---|
| Course | Dessert |
| Place of origin | India |
| Region or state | Kerala |
| Main ingredients | Jackfruit, jaggery or sugar, ghee |
Chakka Pradhaman is a yummy, traditional dessert from Kerala, India. It's a special kind of pudding called payasam that many people in Kerala love to eat. This sweet treat is famous for its main ingredient: the delicious jackfruit!
Contents
Making Chakka Pradhaman
To make Chakka Pradhaman, you need two main things: something called chakka varattiyathu and jaggery. Jaggery is a type of unrefined sugar, often used in Indian sweets.
Preparing Chakka Varattiyathu
Chakka varattiyathu is a special paste. You make it by cooking tiny pieces of the yellow, edible part of jackfruit (called Chakka Chula). You cook it with ghee (a type of clarified butter) and jaggery (or sugar). You cook it on high heat until it turns into a thick paste.
This dish is often made in a special pot called an uruli. An uruli is a heavy pot made of bronze. It's perfect for cooking at high temperatures because it's very strong. Once the chakka varattiyathu paste is ready, you can store it for a long time. It keeps its yummy taste! People usually store it in bharani pots. These pots are made of porcelain, which helps keep the taste fresh. Metal containers might change the flavor.
Mixing the Pradhaman
To turn the chakka varattiyathu into pradhaman, you mix it with water and more jaggery. This mixture is then boiled on high heat. This makes sure all the jaggery dissolves into the water.
Next, you take raw coconut and grate it. You grind the grated coconut with water to make coconut milk. This fresh coconut milk is then added to the jackfruit and jaggery mixture.
Adding the Finishing Touches
For extra flavor and crunch, people often add garnishes. Small pieces of coconut, cashew nut, or currants are fried in ghee. These crispy bits are then stirred into the pradhaman.
This delicious dessert is usually served hot. It's a very popular dish in Kerala. You'll find it made more often there than in other parts of southern India.
