Ingredients:

1/2 Cup Bengal Gram

6-7 Ripe Jackfruit slices

1 cup Coconut Milk

3/4 – 1 cup Jaggery

A pinch of salt

1/4 Cup Thinly sliced coconut pieces

2-3 Tbsp Ghee

1/4 Tsp Cardamom Powder

PREPARATION:

Handful of Cashews and Raisins

Soak the bengal gram in water and cook until very softly done.

Allow to cool and grind without water to a smooth paste

Chop the cleaned and dried ripe jackfruit into small pieces and shallow fry in 1/2 tsp ghee for a few mins until it emits a sweet aroma (3-4 mins)

When cool, grind to a smooth paste with very little water. Grate the jaggery and keep ready.

Take a heavy bottomed kadai and add 1 tsp ghee and the bengal gram paste

Allow it to cook for a few minutes and then add the grated jaggery. Its crucial that this mixture is well cooked on a medium low flame. Keep stirring to make sure that the mixture does not catch the bottom of the pan.

Now add the coconut milk and keep stirring until well incorporated. When its well mixed and slightly thicker in consistency, switch off the stove.

Fry finely sliced coconut pieces in ghee, add cashew and raisins and add to the pradhaman

Now add a pinch of cardamom powder and mix it all together.

The bengal gram in the payasam gives it thickness, the coconut milk provides the richness and the coconut pieces provide both flavour and texture.

Creamy, rich fragrant Chakka Pradhaman is ready.