|Ripe jackfruit||12 Bulbs, cleaned|
|Water||1⁄4 Cup (4 tbs)|
|Jaggery||1⁄2 Cup (8 tbs)|
|Thick coconut milk||3⁄4 Cup (12 tbs)|
|Cashew nuts||3 Teaspoon|
|Coconut||1 Tablespoon, finely chopped|
|Cardamom powder||1⁄4 Teaspoon|
1. In a pressure cooker, add cleaned ripened jackfruit bulbs and pour water enough to immerse the fruit. Pressure cook the jackfruit for 2 whistles on medium flame until it turns soft. Drain water and cool the fruit. Grind it in mixer to the fine paste and keep it aside.
2. In a pan, heat 1 tsp ghee, and fry broken cashew nuts & coconut pieces until they turn golden brown and keep it aside.
3. In a saucepan, add ¼ cup water, jaggery and heat for 5 minutes until the bubbles are formed. Strain the jaggery sauce by passing it through white cloth or remove it by using a spoon. Place the jaggery sauce back on burner.
4. Add the jackfruit paste to the boiling jaggery sauce and cook until mixture gets thick. Stir the mixture at regular intervals to speed up the mixing process.
5. Add 2 tsp ghee, coconut milk and continue stirring. Don’t allow this mixture to boil because the milk will curdle at this stage. Switch off the heat just before the mixture is about to boil.
6. Add fried cashew nuts, coconut and cardamom powder and stir it nicely.
7. Serve this chakka pradaman as a dessert after lunch. It makes a good cold dessert too.