Name: Pazham Chakka Kothippichathu | Nadan Palaharam
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 Cup Ripe Plantain; 1 Cup Ripe Jackfruit; 1 Tbsp Sugar (optional ); 1 Tbsp Butter; 2 Nos. Cardamom; 1 Cup Thick Coconut milk; 1 Tbsp Rice flour

Pazham Chakka Kothippichathu | Nadan Palaharam

Pazham Chakka Kothippichathu | Nadan Palaharam – A Taste of Kerala’s Sweet Tradition

Introduction to a Nostalgic Delight

Pazham Chakka Kothippichathu is a traditional Kerala snack that captures the soul of rural kitchens. Prepared using ripe bananas and jackfruit, this naadan palaharam (local delicacy) was once a common teatime treat in households across Kerala. With its irresistible aroma and naturally sweet flavor, it continues to win hearts, especially among those who seek authentic and wholesome traditional foods.

Rooted in Kerala’s Culinary Heritage

This dish brings together two tropical fruits Kerala is richly blessed with – pazham (banana) and chakka (jackfruit). Historically, this snack was made during jackfruit seasons when fresh chakka was abundant. Villagers would combine it with leftover bananas to create a hearty, comforting sweet dish, usually steamed or simmered. The result? A naturally sweet and nutritious snack that resonates with generations of Malayalis.

Why Pazham Chakka Kothippichathu Still Matters Today

In an age of processed snacks and artificial flavors, the dessert stands out for its simplicity and purity. With no added preservatives or synthetic ingredients, it remains a healthy choice, especially for children. It’s also gluten-free and energy-rich, making it a great option for those seeking traditional wellness through food.

Perfect for All Ages and Occasions

Whether served as a breakfast side, a school tiffin snack, or an evening tea-time treat, Pazham Chakka Kothippichathu adapts beautifully to any setting. Its soft texture and caramelized flavor make it both satisfying and nourishing. It’s also a wonderful conversation starter for those wanting to introduce Kerala’s food culture to new generations or visitors.

Conclusion: Celebrate Kerala’s Culinary Simplicity

Pazham Chakka Kothippichathu isn’t just a snack—it’s a story. A tale of seasonal abundance, of mindful cooking, and of a time when simple ingredients brought immense joy. By reviving this naadan palaharam, we reconnect with our roots and keep Kerala’s food heritage alive in its most delicious form.

Pazham Chakka Kothippichathu | Nadan Palaharam

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Prep Time 10

Cook Time 15

Course Dessert

Cuisine Kerala

Servings people

Ingredients

1 Cup Ripe Plantain
1 Cup Ripe Jackfruit
1 Tbsp Sugar optional
1 Tbsp Butter
2 Nos. Cardamom
1 Cup Thick Coconut milk
1 Tbsp Rice flour

Instructions

Heat butter in a pan. Add sliced jackfruit and saute for 3-4 minutes
Then add ripe plantain and cook for another 2 minutes.
Now add crushed cardamom and mix well.
Add rice flour into coconut milk and mix well.
Reduce the flame and pour thick coconut milk and combine well.
Stir continuously and bring it to boil. Once the consistency becomes thick, remove from the flame.
Serve Pazham Chakka Kothippichathu hot or chilled.