Lately, jackfruits have grown increasingly popular due to their hypoglycaemic property, and the flour made using unpalatable jackfruit fibers storms into the kitchens across the globe. Nevertheless jackfruit trees were the most commonly grown trees in South India, we all grew up relishing sweet jackfruit bulbs during summer vacations. Each summer reminds me of the ceremonious preparation of jackfruit at my grandmother’s kitchen that was filled with a unique fruity fragrance. Even today, we don’t miss to relish these sweetest luscious fruit bulbs and the most delicious fruit dessert, jackfruit payasam (chakka pradhaman), every summer.
Chithirai Vishu (Tamil New Year) is synonymous with luscious golden fruits (mukkani) viz., jackfruit, mango, and banana. We celebrate our New Year in the mid of April. In the same period New Year is celebrated in many other states in India like Kerala, Karnataka, Maharashtra, Andhra Pradesh, Telangana, Odisha, West Bengal, Assam, etc. and also in some of our neighbouring countries.
Vishu Sadhya with Chakka Pradhaman:
We prepare decadent fruit desserts using mukkani or any one of these summer fruits specially for this festival. Here I have served chakka pradhaman, sambar, neem flower rasam, bittergourd theeyal, drumstick mor-kuzhambu, scrambled potato, beetroot thuvaram, Malabar avial, Chettinad kootu, mango pachadi, etc. for lunch.
Jackfruit Payasam Recipe:
We generally cook jackfruit puree in home-made coconut milk and prepare jackfruit payasam (chakka pradhaman). Here I have added a handful of fruit chunks as it makes this payasam resembling ada pradhaman. Now let’s look into the recipe for a creamy pradhaman with tantalizing jackfruit flavor.
|Coconut milk#||150 ml|
|Coconut milk (thin)||400 ml|
*I made a puree using 20 bulbs & chopped the remaining.
# I used the coconut milk extracted from one half of coconut meat.
|Chopped coconut||As desired|
|Black raisins||As needed|
How to make Jackfruit Payasam:
- Heat a heavy bottom pan with thin coconut milk in medium flame.
- Bring it to boil after adding jackfruit puree and chopped bulbs.
- Simmer until the puree is well amalgamated & the jackfruit pieces cooked soft.
- Now add jaggery powder and stir until dissolved.
- Cook the payasam in low flame for about 5 minutes.
- Finally, add coconut milk (first pressed) followed by cardamom powder and mix well.
- Remove the pan from heat.
- Add perfectly ghee-roasted coconut & raisins before serving.
- Serve jackfruit payasam warm or chilled.
We can make chakka pradhaman even more delicious by serving with banana slices and a handful of jalebi/ jangiri chunks (or boondhi) as shown below.