Name: Vegan Chakka Pradhaman
Prep time: 15 min
Cook time: 40 min
Total time: 65 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¾ cup Ripe Jackfruit, deseeded and finely chopped; ⅔ cup Jaggery, dark melted and strained; ¾ cup Coconut Milk, half thick, half thin; 1¼ tbsp Coconut Oil, keeps it vegan (traditionally ghee is used); ⅛ cup Freshly Grated Coconut, or tiny coconut pieces (thenga kothu); 4 Cashews, halved; ¼ tsp Ground Cardamom; ⅛ tsp Ground Dried Ginger

1 hr 5 mintotal

55 min hands-on10 min hands-off

Prep 15 min · Cook 40 min

Serves: 2
Difficulty: Medium
Spice: None

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Ingredients

¾ cupRipe Jackfruitdeseeded and finely chopped
⅔ cupJaggerydark melted and strained
¾ cupCoconut Milkhalf thick, half thin
1¼ tbspCoconut Oilkeeps it vegan (traditionally ghee is used)
⅛ cupFreshly Grated Coconutor tiny coconut pieces (thenga kothu)
4Cashewshalved
¼ tspGround Cardamom
⅛ tspGround Dried Ginger

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is required; roast the jackfruit paste until thick before adding jaggery and coconut milk.

Method

Steam the chopped ripe jackfruit pieces until they are soft. Once cooled, mash them slightly or give a very quick pulse in the blender to make a coarse paste. Do not make it entirely smooth.
In a heavy-bottomed pan (uruli), heat a portion of the coconut oil. Add the mashed jackfruit paste and roast it on medium-low heat for 10-12 minutes until it becomes aromatic, thick, and changes to a darker color.
10–12 min
Pour the strained jaggery syrup into the roasted jackfruit. Stir well and cook until the mixture thickens like a jam and starts leaving the sides of the pan.
Lower the heat and add the thin coconut milk. Mix well to dissolve any lumps, then simmer and reduce for 8-10 minutes.
8–10 min
Stir in the cardamom powder and dry ginger powder.
Add the thick coconut milk. Warm it gently for 1-2 minutes on very low heat. Do not let it boil hard after adding thick coconut milk, as it may split. Turn off the heat.
1–2 min
In a small pan, heat the remaining coconut oil. Fry the coconut pieces and cashews until golden brown. Pour this tempering over the Pradhaman.

How to tell it's done

The pradhaman should be thick, glossy and dark golden, with jackfruit body, coconut creaminess and fried coconut crunch.

Getting it right

Tip

Roast the jackfruit paste until it darkens and smells caramelized. Under-roasted jackfruit tastes raw once coconut milk is added.

What to serve it with

Serve warm or at room temperature for sadhya with fried coconut pieces and cashews.

Common mistakes

The coconut milk splits or the jackfruit tastes raw.: Roast the jackfruit paste first, then use low heat after adding thick coconut milk. Do not boil it hard.

Storing and reheating

Refrigerate chakka pradhaman covered for up to 3 days. Reheat gently on low heat; freezing is not recommended because coconut milk can separate.

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