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Welcoming myself back to recipe blogging, well i never thought i ll write here again to be frank.. almost 7 months since my last post the day b4 athyn was born and it was also a festive food for ganesh chaturthi! I had lost the zest since more than year now and lost out on updating myself in the blogosphere.. been outta touch… theres a lot in here now… way more to catch up.. nevertheless of the lil time i have (where i cant even cook much anymore) this is more like a collection for myself as of now 🙂

Now am back here with chakkapradaman / jackfruit pudding / palapazham payasam for Vishu this weekend. I love Vishu since it reminds me of childhood days with my dad.. waking up early morning and lookin at a mirror all dazzled up! It is tradition to cook with the Ma-Pala-Vazhai (Mango, Jackfruit and Banana) thats kept in the Vishu. The Mango is used in making Mampazha Pachadi so the Payasam for the say is Chakka Pradhaman made from Jackfruit and Jaggery.

Chakka Pradhaman / Jackfruit Pudding / Palapazha Payasam Recipe 

Jackfruit – About 5 to 6 pieces
Jaggery – 1/4 cup
Coconut Milk – 1/2 cup
Ghee – 2 tbsp
Cardamom Powder – a pinch
Coconut – cut into small bits and fried in ghee
Cashews – broken and fried in ghee

Dissolve jaggery in water, bring to a boil, strain and keep aside.
Puree the jackfruit and cook along with a little ghee.
Add water as required and keep cooking on a medium flame,
Bring in the melted jaggery and cook another ten minutes.
Slowly bring in the coconut milk and switch off the flame in two minutes.
Add the powdered cardamom, fried coconut and cashewnuts.
Serve hot hot!! 

Btw this year is Athyn’s first Vishu and so am making him a baby version of the Malabar Vellarikai Kootu and a very special Banana Payasam out of MalaPazham and Nestum 🙂

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