Chakka Varatti Payasam is a different version of kheer prepared with tasty chakka varattiyathu. This would be a different type of payasam with different taste. The coconutmilk added in this dessert will give you a nice aroma and flavor to this dish. This is very good for the kids. They will love it.
Crush the grated Coconut well and extract the first milk (Onnaam Pal) without adding water (Change the crushed coconut into a clean cloth, - fold the cloth so that the coconut will not come out from the cloth - and press it hardly so that the coconutmilk can extract easily) and keep this milk separately.
After extracting the first milk, add some warm water in the Coconut and grind it in a mixer and extract the second milk (Randaam Paal) also in the same procedure of extracting first milk and keep this milk also separately.
Heat the Chakkappazham varattiyath (Jackfruit Jam) in a deep, wide-mouthed cooking vessel/Uruli and stir it continuously
Add the Jaggery syrup into this Chakka varattiyath and stir it further
After about five minutes add the Coconutmilk (Randaam paal) and stir it well
Then add the first coconutmilk (onnam paal) also and stir it for about five minutes in medium flame.
When the mix is boiled/cooked properly put off the stove and remove the vessel from the stove and keep it aside.
Heat Ghee in a Frying pan/Cheenachatti and add the Coconut pieces into this hot Ghee and stir it for about 2 minutes. Add the dried Grapes and Cashew-nut pieces also into this hot Ghee and stir it well.
When the Coconut pieces, Cashew-nut pieces and dried Grapes are fried properly, add them into the already cooked Paayasam along with the Ghee (if required, add some Cardamom powder also into this Paayasam).Chakka varatti Paayasam is ready. If necessary, keep this Paayasam in the fridge for about an hour and serve the cold Paayasam
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.