Here comes my Vishu Special….
Chakka varatti/Jack fruit halwa - 1 cup packed
Jaggery - 4 - 5 blocks (this depends on how sweet the chakka varatti is. So adjust accordingly.)
Water - 1 cup
Thin Coconut milk - 2 cup
Thick Coconut milk - 1 cup
Cardamom - 4 no ( crushed into fine powder)
Dry ginger powder(chukku podi) - ¼ teaspoon
Coconut pieces - ¼ cup
Cashew nuts - 15 - 20 no
Ghee/clarified butter - 1 tablespoon
Rice flour - 1 tablespoon (optional)
Preparation of Chakka Pradhaman:
In a thick bottom pan add jaggery and ½ cup water. Let it boil and let the jaggery melt completely. Strain the melted jaggery into another pan. Mix the chakka varatti and strained jaggery and keep on low flame, so the chakka varatti loosens and becomes jam consistency.
Add the thin coconut milk to the mixture and let is cook for about 8 - 10 minutes, Until it reaches a slightly thicker consistency. Add dry ginger and cardamom powder.
Meanwhile, in a small pan heat ghee and first roast the cashew nuts till they become golden brown and set aside. In the same pan add coconut pieces and fry them until they brown in color and set aside.
Then add thick coconut milk along and cook for another 3 - 5 minutes and switch of the flame.
If you feel that the consistency of the payasam is still thin, take 2 tbsp of the payasam, mix rice flour into it and make a paste out of it. Add this paste into the payasam and cook for 2 minutes.
To this add roasted cashew nuts, coconut pieces. Serve hot / cold. I love to have chilled payasams :)
And here is my Vishu Kani…