Chakka payasam or jackfruit kheer is a classic festival dish in Kerala, especially for Onam. Girija paati's version uses her jackfruit preserve or chakka varatti that is made with jaggery and is an absolute family favourite.
The flavour of this dish is truly unique and once you have a taste you will be tempted to drink a few cups at a go, especially if you are a jackfruit lover.
Chakka Varatti - Jackfruit Preserve - 200 gms
Jaggery - 100gm
Grated Coconut - 250 gms
Water as required
Finely chopped coconut - 50 gmsGhee - to fry the coconut
- Use the grated coconut to make thick coconut milk using 125 ml of water.
- Reuse the grated coconut to make a thinner coconut milk using 250 ml of water.
- Use the grated coconut one last time to make the thinnest coconut milk using 350 ml of water.
- Mash the chakka varatti (jackfruit preserve) with water and blend by hand till it's a smooth liquid consistency.
- For the garnish saute the coconut pieces in ghee till it starts turning lightly brown.
- Heat water in a pot and dissolve the jaggery well.
- Pour the jackfruit mixture into the hot jaggery water and bring to a boil.
- Lower the flame and add a spoon of the thinnest coconut milk (3rd extract) to the boiling mixture. If it does not separate, add the rest of that extract.
- After a few minutes add the 2nd extract of coconut milk and bring the whole thing to a boil.
- Turn off the flame and add the 1st and thickest extract of coconut milk.
- Top with the ghee coconut garnish and serve with love.
Chakka payasam or jackfruit kheer is a delicious and healthy sweet option for a festive meal or on any special day. It's quick, simple and unique.
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