Ingredients

• 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