Chakka Pradhaman is a traditional Kerala dessert made with ripe jackfruit, jaggery, and coconut milk, slow-cooked to a rich and aromatic payasam. This jackfruit payasam is a must-try during Onam celebrations and other festive occasions in South India. It known for its irresistible tropical sweetness, chakka pradhaman recipe blends the creamy texture of jackfruit pulp with the deep caramel flavor of jaggery and the soothing richness of coconut milk. You can enhance it with cardamom, dry ginger powder, and a drizzle of ghee- roasted cashews.
Curious to try this Kerala sweet dish at home? Tap below to explore an easy chakka pradhaman preparation guide and learn how to serve this traditional Kerala dessert with style.
Chakka Pradhaman
This is one of my all time favourite payasam. I have made this many times but i forgot to take pictures of them, so couldn’t share it here. Finally i made this few weeks back and reserved it for sharing it during Onam.
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This payasam is so easy to make, many people make chakka varatti first and then use that to make this.. But I just made this using jack fruits. The key for getting the perfect taste is to cook the jack fruit with jaggery for quite a long time, till it gets jam like. This gives you the perfect taste.
About Chakka Pradhaman:
Long before packaged desserts filled supermarket shelves, Ammamma would begin her day early during Vishu, stirring a thick golden mixture over a wood-fired stove. That magical aroma meant one thing – Chakka Pradhaman was on the way. This jackfruit payasam or chakka payasam was made from the sun-ripened chakka pazham (jackfruit), jaggery, and fresh coconut milk from the backyard. With every spoonful, it felt like tasting a memory – warm, sweet, and filled with love. Whether you call it chakka pradhaman, jackfruit pudding or a tropical delight, its a soulful part
Why I love this recipe – This is one of the few sweets my whole family enjoys- from my toddler to my elders. It’s always the first dish to disappear from the sadya banana leaf. I can prep the chakka varattiyathu in advance and store it for days. When I’m ready, all it takes is a quick mix with jaggery and coconut milk to create magic. One thing I appreciate is how jackfruit is fully used- from the flesh to even turning the seeds into curries. This recipe encourages a sustainable cooking mindset I value more each year.
of every Onam sadya and festive gathering. Whether you call it chakka payasam, jackfruit kheer, or chakka varattiyathu payasam, the dish is a beloved highlight of the Onam sadya menu and summer celebrations across South India. Passed down through generations, this traditional Kerala sweet dish carries the flavor of home, heritage, and hugs. One spoonful, and you’re right back in the courtyard, listening to rain fall on jackfruit leaves.
Similar Recipes
Check out Kerala Onam Sadya Recipes.
Why this recipe work?
Simple Ingredients, Big Flavor: This recipe needs just a few pantry-friendly ingredients, Jackfruit, jaggery, coconut milk, and ghee. With minimal effort, it delivers maximum flavor, proving that traditional sweets don’t need complexity to taste amazing.
Naturally Gluten-Free & Vegan Friendly: Without any refined flour or dairy, chakka pradhaman is a naturally gluten-free and vegan dessert, perfect for a variety of dietary needs. You don’t have to compromise tradition for health-conscious choices.
Great Use for Ripe Jackfruit: Got extra jackfruit at home? This is one of the best and tastiest ways to use it. Instead of wasting it or turning it into just chips, turn it into a flavor-packed jackfruit dessert you’ll keep coming back to.
Ingredients
Jackfruit (Chakka): The star of this dish, ripe jackfruit brings a naturally sweet, tropical flavor and luscious texture. Its golden flesh turns melt-in-your-mouth soft when cooked, making it perfect for payasam.
Chana Dal (Kadalai Paruppu): This split lentil adds a subtle nutty bite and body to the pradhaman. It balances the sweetness and gives the dish a wholesome, hearty depth.
Jaggery (Sarkarai): Rich and earthy, jaggery is the soul of Kerala sweets. It melts into the payasam, lending it a deep caramel-like sweetness that pairs beautifully with jackfruit and coconut.
Thick Coconut Milk: This creamy base gives the pradhaman its signature richness. Extracted from fresh coconut, it smoothens the flavors and wraps every bite in velvety indulgence.
Water: Used to cook the dal and dissolve jaggery, water helps blend all the ingredients without diluting the richness of the dish.
Cardamom Powder (Yelakai Podi): Just a hint of this aromatic spice elevates the payasam with warm, floral notes. It’s a must-have for that authentic Kerala touch.
Ghee: Golden and fragrant, ghee adds a toasty, buttery richness to the pradhaman. It also enhances the flavor of the fried garnishes.
Cashews: Roasted in ghee until golden, cashews bring a crunchy contrast and a nutty burst in every spoonful.
Coconut (Finely Chopped): Lightly sauteed, these tiny bits of coconut add a chewy texture and a subtle toastiness that complements the soft jackfruit.
Kishmish (Sultanas): These sweet little gems puff up in ghee and add pops of sweetness that surprise your palate with every bite.
Hacks
Use Ready-Made Chakka Varattiyathu (Jackfruit Preserve): Skip the mess of peeling and prepping fresh jackfruit by using store-bought chakka varattiyathu. Its available in Indian stores and delivers the same rich flavor- especially great when jackfruit isn’t in season.
No need to extract fresh coconut milk if you’re short on time. Use good quality canned coconut milk- just make sure its unsweetened and full fat for that traditional creamy texture.
Grating jaggery can be a chore. Instead, microwave jaggery with a splash of water for 1–2 minutes and strain. Quick syrup, less effort.
If using fresh jackfruit, pressure cook it for 2–3 whistles. This speeds up cooking and gives you a soft pulp that blends easily into the payasam.
For a smooth, creamy jackfruit payasam, blend the cooked jackfruit before mixing it with jaggery and coconut milk. It makes the texture luxurious and pudding-like.
Chakka Pradhaman(Step by Step Pictures)
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| add in chana dal |
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| cover with water |
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| cook them |
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| mash lightly |
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| add in jaggery |
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| mix well |
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| keep cooking this till it gets thick |
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| look how dark the colour has become |
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| keep cooking |
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| it will get even thicker like a jam |
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| now add in coconut milk..if u need add more water |
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| add in cardamom |
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| mix well and take it off heat |
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| heat ghee in a pan |
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| Add in cashews |
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| fry till golden |
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| add in coconut and fry till it gets toasty |
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| add in kishmish |
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| fry for few more mins |
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| now it is done |
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| pour into the payasam |
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| mix well |
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| Done |
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| Serve |
Expert tips
- Always use fully ripe jackfruit for the best flavor. The sweeter and more fragrant the fruit, the less jaggery you’ll need- and the more naturally rich the pradhaman will taste.
- The chana dal should be cooked until soft but not mushy. You want it to hold its shape slightly for a beautiful texture contrast with the creamy jackfruit base.
- Add thick coconut milk at the end and avoid boiling it too long. This helps retain its creamy texture and prevents curdling, keeping the pradhaman silky and luscious.
- Chakka pradhaman thickens as it cools. Add a little warm coconut milk or water to loosen it if needed, just before serving.
- The recipe is naturally vegan if you skip ghee or use coconut oil for roasting the nuts. It’sa great option for plant-based festive menus.
Serve Warm or Chilled: While traditionally served warm, Chakka Pradhaman tastes just as divine when chilled. Cold versions are perfect for summer feasts or as a dessert at the end of a heavy meal.
Variations
Chakka Varattiyathu: It is a traditional jackfruit preserve made by slow-cooking ripe jackfruit pulp with jaggery and a hint of ghee. Thick, sticky, and intensely flavorful, it’s like Kerala’s version of a tropical jam. This sweet base is the heart of many dishes like Chakka Pradhaman,
Ela Ada, and even festive rotis. It’s a great way to enjoy the essence of jackfruit year-round- especially when the fruit is out of season.
FAQ
1. Can I make Chakka Pradhaman without chana dal?
Yes. Chana dal adds texture, but you can skip it for a smoother, jackfruit-forward pradhaman. Or substitute with moong dal for a lighter version.
2. Can I use canned jackfruit?
Canned jackfruit is usually unripe and used in savory dishes. For pradhaman, you need ripe jackfruit or chakka varattiyathu (jackfruit preserve) for the best taste and texture.
3. What’s the best substitute for jaggery?
Jaggery gives the authentic Kerala sweetness, but in a pinch, you can use brown sugar or coconut sugar. Just note that flavor and color may slightly differ.
4. Can I make it vegan?
Yes. Chakka Pradhaman is naturally dairy-free. Just swap ghee with coconut oil to keep it 100% vegan without losing the richness.
5. How long does Chakka Pradhaman last?
It stays fresh in the fridge for up to 3 days. Reheat gently with a splash of water or coconut milk to bring back the creamy consistency.
6. Can I freeze Chakka Pradhaman?
You can freeze it in airtight containers for up to a month. Thaw and warm it slowly on the stove, stirring well to restore texture.
7. What’s the difference between Chakka Payasam and Chakka Pradhaman?
They’re often used interchangeably. However, Pradhaman typically uses jaggery and coconut milk with roasted garnishes, while payasam may also refer to lighter milk-based versions.
More Payasam Recipes to try
📖 Recipe Card
Chakka Pradhaman Recipe (Jackfruit Payasam)
Servings: 8 servings
Calories: 537kcal
Notes
- Always use fully ripe jackfruit for the best flavor. The sweeter and more fragrant the fruit, the less jaggery you’ll need- and the more naturally rich the pradhaman will taste.
- The chana dal should be cooked until soft but not mushy. You want it to hold its shape slightly for a beautiful texture contrast with the creamy jackfruit base.
- Add thick coconut milk at the end and avoid boiling it too long. This helps retain its creamy texture and prevents curdling, keeping the pradhaman silky and luscious.
- Chakka pradhaman thickens as it cools. Add a little warm coconut milk or water to loosen it if needed, just before serving.
- The recipe is naturally vegan if you skip ghee or use coconut oil for roasting the nuts. It’sa great option for plant-based festive menus.
Nutrition
Serving: 1servings | Calories: 537kcal | Carbohydrates: 86g | Protein: 6g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 15mg | Potassium: 546mg | Fiber: 6g | Sugar: 69g | Vitamin A: 91IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 3mg
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