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Main Course

Chakka Payasam

Slow-cooked until the milk reduces and turns a gentle pink, this payasam is pure comfort in a bowl. Every Kerala celebration ends with a payasam like this — rich, sweet, and fragrant with cardamom.

Ingredientsfor 3 servings

3 tbsp Chakka Varattiyathu Jackfruit
5 piece Jaggery medium size
1/2 Packet Coconut milk
1/2 cup Coconut dry and — chopped
2 tbsp Ghee
1 cup Water

Preparation

Step 1
Put jaggery in a sauce pan and add 1/4 Cup of water.
Step 2
Boil it until it become a thick liquid.
Step 3
Put chakka varattiyathu, coconut milk and 3/4 cup of water in a mixer grinder and grind for 2 minutes.
Step 4
Add this to the sauce pan and give it a good stir.
Step 5
Once it boil keep it in stove in a low flame for 3 minutes.
Step 6
Fry dry coconut in ghee and garnish the payasam.
Step 7
Give it a good stir and serve once it is cool.

Tip

Never rush the milk reduction by increasing the heat. Scorched milk adds a bitter undertone that ruins the entire payasam.

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Main Course

Chakka Payasam

Slow-cooked until the milk reduces and turns a gentle pink, this payasam is pure comfort in a bowl. Every Kerala celebration ends with a payasam like this — rich, sweet, and fragrant with cardamom.

Ingredientsfor 3 servings

3 tbsp Chakka Varattiyathu Jackfruit
5 piece Jaggery medium size
1/2 Packet Coconut milk
1/2 cup Coconut dry and — chopped
2 tbsp Ghee
1 cup Water

Preparation

Step 1
Put jaggery in a sauce pan and add 1/4 Cup of water.
Step 2
Boil it until it become a thick liquid.
Step 3
Put chakka varattiyathu, coconut milk and 3/4 cup of water in a mixer grinder and grind for 2 minutes.
Step 4
Add this to the sauce pan and give it a good stir.
Step 5
Once it boil keep it in stove in a low flame for 3 minutes.
Step 6
Fry dry coconut in ghee and garnish the payasam.
Step 7
Give it a good stir and serve once it is cool.