Chakka pradhaman (Jackfruit kheer ) with a nutty twist

Jackfruit kheer is a popular sweet in Kerala. The main ingredient of this kheer is chakka varatti or jackfruit jam. This jackfruit jam is made by cooking ripe jackfruit with jaggery and ghee. Chakka varatti lasts for over an year without loosing its taste. We make chakka varatti during the jackfruit season and use it through out the year for making ela ada, jackfruit halwa and other sweets. Here I am adding cashew nut balls for a crunchy taste.

Preparation of Chakka varatti or Jack fruit jam :
Ingredients : 

• Jackfruit : 1 kg
• Jaggery : 1/2 kg
• Clarified butter or ghee : 200 g

Method of preparation :

1.  Cook the jack fruit in pressure cooker by adding a cup of water.
2. Add more water if required. Pressure cook till the jack fruit is mashed.
3. Grind the cooked jack fruit.
4.  Heat a deep bottomed pan, add the jaggery and add some water till it gets completely wet.
5. Allow the jaggery to completely dissolve in water, filter it to get rid off dirts. Again boil it and add the ground fruit and mix it well.
6. Keep on stirring till it becomes thick. Now add ghee to it little by little.
7. After sometime, it will not stick the pan and now remove from heat.

Preparation of kheer :

Ingredients :

• Chakka varatti or jackfruit jam : 3 tbsp
• Powdered jaggery : 1/4 cup
• Coconut milk : 3/4 cup
• Cardamom 2 pods
• Dry ginger powder ( chukku ) : 1/2 tsp
• Cashew nuts : 50 gms

Method of preparation :

1. Dry roast and chop the cashew nuts.
2. Melt 1 tbsp jaggery, then add chopped nuts into it and keep stirring until dry. Allow it to slightly cool and make balls with it.
3. Melt remaining jaggery in 1/2 cup of water and when it starts boiling add chakka varatti. 
4. Mix well to become a sauce, simmer heat and add coconut milk, chukku and powdered cardamom.
5. Keep on stirring to avoid curdling.
6. Remove from heat when it starts boiling.
7. Add cashew balls just before serving.

Linking  this to Favorite Food Event - Payasams/ Kheers event hosted by Rafeeda of The Big Sweet Tooth and Zesty South Indian Kitchen