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Main Course

Chakka Varatti Paayasam

Chakka Varatti Payasam is a different version of kheer prepared with tasty chakka varattiyathu. This would be a different type of payasam with different taste. The coconut milk added in this dessert will give you a nice aroma and flavor to this dish.

Ingredientsfor 3 servings

3 cup Chakkappazham Varattiyathu Jackfruit Jam
2 Tspns Dried Grapes
2 Tspns Coconut pieces
Cashew nut pieces -3 Tspns
2 - Coconut — grated
½ cup Jaggery Syrup
3 Tspns Ghee

Preparation

Step 1
Crush the grated Coconut well and extract the first milk (Onnaam Pal) without adding water (Change the crushed coconut into a clean cloth, - fold the cloth so that the coconut will not come out from the cloth - and press it hardly so that the coconut milk can extract easily) and keep this milk separately.
Step 2
After extracting the first milk, add some warm water in the Coconut and grind it in a mixer and extract the second milk (Randaam Paal) also in the same procedure of extracting first milk and keep this milk also separately.
Step 3
Heat the Chakkappazham varattiyath (Jackfruit Jam) in a deep, wide-mouthed cooking vessel/Uruli and stir it continuously.
Step 4
Add the Jaggery syrup into this Chakka varattiyath and stir it further.
Step 5
After about five minutes add the Coconut milk (Randaam paal) and stir it well.
Step 6
Next, add the first coconut milk (onnam paal) also and stir it for about five minutes in medium flame.
Step 7
When the mix is boiled/cooked properly turn off the heat and remove the vessel from the stove and set aside.
Step 8
Heat Ghee in a Frying pan/Cheenachatti and add the Coconut pieces into this hot Ghee and stir it for about 2 minutes. Add the dried Grapes and Cashew-nut pieces also into this hot Ghee and stir it well.
Step 9
When the Coconut pieces, Cashew-nut pieces and dried Grapes are fried properly, add them into the already cooked Paayasam along with the Ghee (if required, add some Cardamom powder also into this Paayasam).Chakka varatti Paayasam is ready. If necessary, keep this Paayasam in the fridge for about an hour and serve the cold Paayasam.

Tip

Let the dish rest for a few minutes after cooking. Flavours settle and meld during this time, and the texture often improves.

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Chakka Varatti Paayasam

Preparation

Step 1

Crush the grated Coconut well and extract the first milk (Onnaam Pal) without adding water (Change the crushed coconut into a clean cloth, - fold the cloth so that the coconut will not come out from the cloth - and press it hardly so that the coconut milk can extract easily) and keep this milk separately.

Step 2

After extracting the first milk, add some warm water in the Coconut and grind it in a mixer and extract the second milk (Randaam Paal) also in the same procedure of extracting first milk and keep this milk also separately.

Step 3

Heat the Chakkappazham varattiyath (Jackfruit Jam) in a deep, wide-mouthed cooking vessel/Uruli and stir it continuously.

Step 4

Add the Jaggery syrup into this Chakka varattiyath and stir it further.

Step 5

After about five minutes add the Coconut milk (Randaam paal) and stir it well.

Step 6

Next, add the first coconut milk (onnam paal) also and stir it for about five minutes in medium flame.

Step 7

When the mix is boiled/cooked properly turn off the heat and remove the vessel from the stove and set aside.

Step 8

Heat Ghee in a Frying pan/Cheenachatti and add the Coconut pieces into this hot Ghee and stir it for about 2 minutes. Add the dried Grapes and Cashew-nut pieces also into this hot Ghee and stir it well.

Step 9

When the Coconut pieces, Cashew-nut pieces and dried Grapes are fried properly, add them into the already cooked Paayasam along with the Ghee (if required, add some Cardamom powder also into this Paayasam).Chakka varatti Paayasam is ready. If necessary, keep this Paayasam in the fridge for about an hour and serve the cold Paayasam.