Chakka Pradhaman

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Vishu Sadya Recipes from  

Vishu occurs during jackfruit season hence Chakka Pradhaman is a popular way to end a sadya. This payasam or kheer is prepared with ripe, juicy jackfruit pieces or with jackfruit preserve (Chakka Varatti) / jackfruit paste. 

The jackfruit paste is slow cooked along with jaggery and coconut milk. Garnish with cashew nuts and coconut bits and serve warm or cold.

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 12 - Jackfruits (ripe)
  • 1/2 cup - Jaggery
  • 3/4 cup - Thick coconut milk
  • 3 tsp - Cashew nuts, broken
  • 1 tbsp - Coconut bits
  • Cardamom powder (a pinch)

How to Make Chakka Pradhaman

  • Pressure cook jackfruit immersed in about 2 tbsp water until 2 whistles on medium flame or until soft.
  • Cool down, drain water, then grind to a fine paste and set aside.
  • Heat 1 tsp ghee in a pan, add coconut bits and cashew nuts, fry till golden brown and set aside.
  • Mix jaggery with 1/4 cup water and break the lumps formed, strain (to remove impurities) and heat for 5 minutes until it bubbles.
  • Add the jackfruit paste and mix until it is evenly coated with jaggery.
  • Let it become a little thick, add remaining ghee, then add coconut milk and give a quick stir. Don't let it boil for long after coconut milk is added as it will start to separate.
  • When it is about to boil, switch off the heat, then add fried cashew nuts, coconut bits and cardamom powder and give a stir.
  • Reserve a few cashew nuts and coconut bits for garnishing while serving.
  • Serve warm or cold.
  • Recipe courtesy: Sharmi's Passions