Chakka prathaman (Jackfruit kheer)

This is one favourite dish of Keralites though it is not very commonly made or seen, the main reason being seasonal availability. Jackfruit is an all time favourite of malayalees together with mangoes as both will be grown in all backyards of houses there. When we were in India we did not bother much about all these but now when we hear about it  from our relatives there, we also start longing to have it. 

Here there is no tension of  it being "out of season" as every thing is  available in Indian grocery stores in cans in preserved forms. Though it would not be any way near to the authentic taste we can still adjust with it. and suppress our cravings to a certain limit.The recipe I have given here is not the authentic one which my mother in law makes. The authentic way to prepare this is to first make a chakkavaratty (which is like a jackfruit jam) which needs lot of ghee ,lot of stirring and lot of time. For this you have to steam the jackfruit pieces , mash it and stir with ghee to make it into a thick jam like consistency. Then the second step is to get the two types coconut milk- thick and thin versions which I cannot do here as such fresh coconuts are not available. The payasam is then made with this chakka varatty , adding jaggery and the coconut milks in two levels. I  have  simplified it to a great extend to make it effortless ,calorieless and above all to suit my available ingredients.

Serves 4

INGREDIENTS:

• Jackfruit pieces- 6 ( contents of one can)- chopped into pieces
• Grated jaggery-  1cup
• Coconut milk-2 cups
• Cococut pieces- 1/4 cup
• Ghee- 1 tablespoon
• Cardamom powder- 1/2 tablespoon

How to prepare:
Step 1: Take 1 cup water in a pressure cooker and cook the jackfruit pieces for one whistle.

Step 2: Melt the jaggery
I usually take 1/4 cup of the water in the jackfruit can , boil it and then add the grated jaggery to it till it forms a threadlike consistency.

Step3: Payasam
Add the melted jaggery to the cooked jackfruit and mix well. Add the 2 cups coconut milk little by little and mix well. Take care that it does not get seperated. Add the cardamom powder and switch off the flame.

Step4:Serving
Heat ghee in a pan, add the coconut pieces. Saute till it becomes brown in color. Add it to the payasam.Serve hot .