Chakka Kuru Pradhaman (Jack Seed Pradhaman) – Recipe 1
Ingredients for Chakka Kuru Payasam (Jack Seed Payasam):
1. Jack seeds cleaned and chopped to fine pieces – 1 cup
Bengal gram (Paripp) – ½ cup
Salt and water – As required
2. Jaggery – 200 gm
Water – 100 milli
3. Coconut milk 1st extract – 100 milli
Coconut milk 2nd extract – 100 milli
4. Ghee – 3 big spoons
5. Cashews – 10
Raisins – 10
6. Cardamom powder – 2 pinch
How to prepare Chakka Kuru Payasam (Jack Seed Payasam)?
1. Mix together ingredients no: 1 and cook in a pressure cooker. Turn the flame off after two whistles.
2. Once the pressure drops to zero, open the lid and smash the ingredients well.
3. Add water to the jaggery and melt it to prepare the jaggery solution.
4. Heat an urli and pour the jaggery solution into it.
5. Also add gram-jack seed mixture to it and cook well in a low flame. Stir continuously.
6. When the water content gets fully absorbed, and the payasam turns dry, add the second extract of coconut milk to it and allow the contents to boil.
7. Cook again till your payasam thickens.
8. Add coconut milk first extract to it, mix well and turn the flame off.
9. Fry cashews and raisins in ghee and add to your jack seed payasam.
10. Add cardamom powder and mix well.
Archive: Vanitha Magazine, September 1-14, 2016
Chakka Kuru Pradhaman (Jack Seed Pradhaman) – Recipe 2
Ingredients for Chakka Kuru Pradhaman (Jack Seed Pradhaman) – Recipe 2:
1. Coconut pieces – 3 tablespoons
2. Ghee – 3 tablespoons
3. Raisins and cashews – 25 gm each
4. Cardamom powder – 1 tablespoon
5. Salt – A pinch
6. Coconut milk first extract – 1 cup
7. Coconut milk second extract – 1.5 cups
8. Jackfruit seeds cooked and smashed – 1.5 cups
9. Jaggery boiled, adding water and filtered – 750 gm
How to prepare Chakka Kuru Pradhaman (Jack Seed Pradhaman) – Recipe 2?
1. Heat ghee in a thick-bottomed pan and fry coconut pieces.
2. When they turn tender brown colour, add cashews followed by raisins.
3. Fry them well and remove from the ghee.
4. Add smashed jackfruit seed to it along with the second extract of coconut milk.
5. When it boils, add jaggery solution and keep stirring.
6. When the contents turn thick, reduce the flame and add the first extract of coconut milk.
7. Add salt and cardamom and mix well, followed by fried nuts, and turn off the flame.
8. Add the remaining ghee too and serve the Chakka Kuru Pradhaman lukewarm.
Courtesy: Grihalakshmi Magazine, June 1 – 15, 2019
Also read a few more payasam and pradhaman recipes. Here is the page link. Click on the images in the gallery to read.
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