Traditional Chakka Pradhaman Recipe - Kerala’s Classic Jackfruit Dessert

Chakka Pradhaman Recipe: The Ultimate Kerala Jackfruit Payasam Recipe

A Kerala Sadhya Favourite, Perfect for Onam and Vishu Celebrations!

    When it comes to traditional Kerala desserts, Chakka Pradhaman (Jackfruit Payasam) holds a special place. This rich, velvety dessert made with jackfruit, coconut milk, and jaggery is a must-have for any festive Kerala Sadhya. Whether you're celebrating Onam, Vishu, or any special occasion, Chakka Pradhaman adds that final touch of sweetness and nostalgia to the feast.

What is Pradhaman? The King of Kerala Payasams

    Pradhaman is a type of Kerala payasam (pudding) that’s traditionally made with coconut milk and jaggery (unrefined cane sugar), giving it a rich, creamy, and caramelized flavour. While there are several varieties of Pradhaman such as Parippu Pradhaman, Ada Pradhaman, and Gothambu Pradhaman, Chakka Pradhaman stands out for its exotic use of jackfruit as the main ingredient. Check out my full collection of Kerala Payasams for more festive desserts!

Why is Pradhaman Essential in a Kerala Sadhya?

A Kerala Sadhya (banquet) is incomplete without a Pradhaman and/or Payasam to finish the meal. This traditional feast is a grand affair with 20+ accompaniments and is served on a banana leaf, making it a cultural experience in itself. The Sadhya is usually concluded with Pradhaman, sometimes paired with Pappadam and Pazham (banana), blending sweet and savoury tastes in perfect harmony.

Chakka Pradhaman: A Dessert, Rooted in Tradition

The Star Ingredient: Jackfruit

    For this Thiruvonam, I prepared Chakka Pradhaman using fresh, seasonal jackfruit. The jackfruit is ground and cooked with jaggery syrup, creating a beautifully caramelized base, while the subtle flavours of cardamom and dry ginger powder add warmth and complexity to the dish. The rich, creamy texture of this payasam comes from the liberal use of fresh homemade coconut milk.

How to Make Chakka Pradhaman

Here’s how I usually make this delectable dessert:

• Fresh Jackfruit: I used fresh jackfruit pieces, though you can also opt for Chakka Varattiyathu/Vilayichathu (jackfruit preserved in jaggery syrup) for a more intense flavour.
• Cooking the Jackfruit: The jackfruit pieces are ground and cooked in a thick jaggery syrup.
• Flavour Enhancers: To bring out the best of this dessert, I used cardamoms and dry ginger powder, which blend beautifully with the natural sweetness of the fruit & jaggery.
• Coconut Milk: Homemade coconut milk, added in stages, gives this dessert its iconic rich texture, making each bite smooth and indulgent.

    The fragrance of jackfruit and the rich, tropical notes of coconut milk combine to make this Chakka Pradhaman a one-of-a-kind dessert, perfect for festive occasions.

Variations of Pradhamans: What Else Can You Try?

If you’re a fan of Kerala Payasams, you might want to explore other types of Pradhamans, each offering a unique flavour profile:

• Parippu Pradhaman (Moong Dal Payasam)
• Ada Pradhaman (Rice Flakes Payasam)
• Nendhra Pazha Pradhaman (Ripe Nendhra Banana Payasam)
• Gothambu Pradhaman (Broken Wheat Payasam)
• Mambazha Pradhaman (Mango Payasam)
• Kadhali Pazha Pradhaman (Red Bananas & Rice Payasam)
  

    Each variety brings its own twist on the classic Pradhaman recipe, making them perfect for different occasions.

Make Chakka Pradhaman Part of Your Festive Sadhya

    Are you ready to add a delicious twist to your Onam or Vishu feast? Try making this Chakka Pradhaman and take your taste buds on a journey through Kerala’s culinary heritage.

For a wide collection of  Kerala Payasam and Pradhaman recipes, click here...

How to Make Chakka Pradhaman – Kerala’s Unique Jackfruit Payasam

A Traditional Dessert Perfect for Festive Sadhyas

    Chakka Pradhaman, also known as Jackfruit Payasam, is a beloved traditional Kerala dessert, especially served during Onam and Vishu Sadhyas. Made with ripe jackfruit, creamy coconut milk, and sweet jaggery, this delightful payasam is a must-have for any festive feast. Follow this easy recipe to bring an authentic taste of Kerala to your table!

Ingredients for Chakka Pradhaman

• 10–12 Nos. Jackfruit Pods (Seeds removed)
  
• 1/2–3/4 Cup Jaggery
• 3/4 Cup Water
• 1 Cup Thick Coconut Milk
• 2 Cups Thin Coconut Milk
• 3 Tablespoons Ghee
• 3 Teaspoons Coconut Pieces
• 10–12 Nos. Cashew Nuts
• 10–12 Nos. Raisins
• 6 Nos. Cardamom
• 1/2 Teaspoon Dry Ginger Powder

Step-by-Step Method to Make Chakka Pradhaman

Prepare the Jaggery Syrup

• In a pan, add jaggery and water and bring it to a boil over high flame. Once it starts boiling, lower the flame and let it simmer for 5-6 minutes. Strain the syrup to remove any impurities.

Make the Jackfruit Paste

Cook the Jackfruit Paste with Jaggery Syrup

Flavour the Pradhaman

• Grind the cardamoms with a small amount of sugar to create a fine powder. Add this cardamom powder and dry ginger powder to the jackfruit mixture. Stir well to combine and let it simmer for a couple of minutes.

Add Thin Coconut Milk

• Pour thin coconut milk into the mixture and continue cooking on a low flame. Stir occasionally, allowing the flavours to blend well.

Add Thick Coconut Milk

• Finally, add the thick coconut milk and let the pradhaman cook on low heat for another few minutes, stirring continuously to achieve a creamy consistency. Be careful not to overcook at this stage.

Garnish and Serve

• In a small pan, heat ghee and fry the coconut pieces until they turn aromatic and lightly browned. Then fry cashew nuts and raisins until golden brown. Add these to the pradhaman, giving it a final mix.

    Your Chakka Pradhaman is now ready! Serve hot or cold, and enjoy this divine dessert as part of your next Sadhya.

Pro Tips & Notes for the Best Chakka Pradhaman

• If jackfruit isn’t in season, you can use Chakka Varattiyathu (preserved jackfruit in jaggery syrup) for an equally delicious version. This stored jackfruit can last up to 6–8 months and is often used to make Chakka Pradhamans and also Chakka Appam/Ada & Unniyappams.
• For a richer flavour, use fresh homemade coconut milk.
• Stir continuously while adding coconut milk to prevent curdling.
  

Best Kerala Chakka Pradhaman recipe for Onam Sadhya!

    If you’re looking to elevate your Onam or Vishu Sadhya, look no further than Chakka Pradhaman. The balance of flavours in this dessert makes it a showstopper. Pair it with Pappadam and Pazham for that authentic Kerala experience, or enjoy it on its own as a delicious conclusion to a hearty meal.

    This dessert isn’t just about the flavour—it’s also about honouring Kerala’s culinary traditions. Using seasonal ingredients like jackfruit and coconut milk keeps the recipe rooted in its cultural significance, making it more than just a dish; it’s a connection to Kerala’s rich food heritage.