Chakka prathaman is a traditional payasam (pudding) of Kerala, India.
 Chakka prathaman | |
| Type | Pudding |
|---|---|
| Course | Dessert |
| Place of origin | India |
| Region or state | Kerala |
| Main ingredients | Jackfruit, jaggery or sugar, ghee |
Typical preparation
editThe main ingredients of chakka prathaman are chakka varattiyathu and jaggery. Chakka varattiyathu is made by cooking finely chopped pieces of Chakka Chula (the edible yellow part of jackfruit) with ghee and jaggery (or sugar) at a high temperature until it becomes paste-like.[1] The dish is usually prepared in a traditional vessel called an uruli (a heavy casting of bronze), to withstand the high temperature. Once this paste is ready, it can be kept for a long time without losing its taste. Metallic containers may damage the taste, thus it is usually keep in bharani, which are made of porcelain.
To make the prathaman, the 'chakka varattiyathu' is mixed with water and additional jaggery. The mixture is boiled at a high temperature so that the jaggery is dissolved in the water.[1] Grated raw coconut is ground with water and the milk is added to this mixture. For garnishing, small pieces of coconut, cashew nut,[2] or currants fried in ghee may be added into it.
The dish is usually served hot. It is made more often in Kerala than in other south Indian states.
See also
editReferences
edit- ^ a b Aravind, Rashmi (7 May 2010). "How to make…Chakka pradhaman". The Hindu. The Hindu Group. Retrieved 29 September 2011.
- ^ "Fruit delights". The Hindu. 29 June 2004. Archived from the original on 8 September 2004. Retrieved 29 September 2011.
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