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<div>{{Short description|Payasam (pudding) of Kerala, India}}<br />
{{Use dmy dates|date=August 2019}}<br />
{{Infobox food<br />
| name = Chakka Pradhaman<br />
| image = Chakka_pradhaman.jpg<br />
| caption = Chakka prathaman<br />
| alternate_name = <br />
| country = [[India]]<br />
| region = [[Kerala]]<br />
| creator = <br />
| course = [[Dessert]]<br />
| type = [[Pudding]]<br />
| served = <br />
| main_ingredient = [[Jackfruit]], [[jaggery]] or [[sugar]], [[ghee]]<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
'''Chakka prathaman''' is a traditional ''payasam'' ([[pudding]]) of [[Kerala]], [[India]].<br />
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==Typical preparation==<br />
The main ingredients of chakka prathaman are [[Chakkavaratti|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.<ref name="Hindu">{{cite news| last =Aravind |first =Rashmi |title =How to make…Chakka pradhaman | work =The Hindu | publisher =The Hindu Group | date =7 May 2010 | url =http://www.thehindu.com/life-and-style/metroplus/article424193.ece | access-date =29 September 2011}}</ref> 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]].<br />
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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.<ref name="Hindu"/> Grated raw coconut is ground with water and the milk is added to this mixture. For garnishing, small pieces of coconut, cashew nut,<ref>{{cite news|title =Fruit delights | date =29 June 2004 | url =http://www.hindu.com/thehindu/mp/2004/06/29/stories/2004062900270300.htm | archive-url =https://web.archive.org/web/20040908075644/http://www.hindu.com/thehindu/mp/2004/06/29/stories/2004062900270300.htm | url-status =dead | archive-date =8 September 2004 |work =[[The Hindu]] | access-date =29 September 2011}}</ref> or currants fried in ghee may be added into it.<br />
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The dish is usually served hot. It is made more often in [[Kerala]] than in other south Indian states.<br />
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==See also==<br />
*[[Ada pradhaman]]<br />
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==References==<br />
{{reflist}}<br />
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[[Category:Indian desserts]]<br />
[[Category:Fruit dishes]]<br />
[[Category:Puddings]]<br />
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{{india-food-stub}}</div>122.162.7.43