Chakka varatti payasam recipe | Payasam with chakka varatiyathu / jackfruit preserve

Chakka varatti payasam | Payasam with chakka varatiyathu / jackfruit preserve. Earlier I have posted the recipe of jackfruit payasam made with the fresh ripe jackfruit. this recipe is with the jackfruit preserve.

During this summer season, we usually make the jackfruit preserve in bulk for the year and refrigerate. We use it as and when needed. some of the other jackfruit recipes are here:

• kadachakka curry | Breadfruit curry | kada chakka masala curry
• Jackfruit seeds stir fry
• Tender jackfruit curry recipe Kerala style | Idichakka pulingari recipe
• Raw jackfruit fry recipe | Chilli chakka recipe | jackfruit chilli recipe
• kadachakka curry | Breadfruit curry | kada chakka masala curry
• Chakka mulakushyam ~ Chakka kootan | raw jackfruit and coconut curry
• Idi Chakka Pulungari ~ Tender Jackfruit Coconut Curry
• Chakka Pradhaman 
• Idi Chakka Podimas ~ Tender Jackfruit coconut curry
• Idi chakka Masal curry ~ Tender Jack fruit curry

quick video of the Chakka varatti payasam recipe:

step by step pics of making the chakka varatti payasam:

firstly, before even you switch on the stove, add jackfruit preserve or chakka varattiyathu. Along with it, add jaggery and thin coconut milk(2nd extract). usually, jackfruit preserve is made with jaggery. so based on its sweetness adjust the jaggery level.

mix well to break all the lumps and make it a smooth silky textured payasam. at this stage, switch on the stove and cook till it boils.

since the jackfruit preserve is already cooked well. we need not cook for longer. just boil for 2-3 minutes until jaggery melts and blends with preserve and coconut milk. add ghee a tsp, cardamom powder and mix well.

now is the important step. switch off the stove before adding the first extract. the heat in the payasam is good enough for the coconut milk to blend along with the payasam. so need not cook after adding thick coconut milk. mix well after adding thick coconut milk.

meanwhile, melt ghee and add coconut pieces, cashews and fry for 10 seconds on high.

simmer and add dry grapes. fry till the coconut is reddish and grapes are plumpy. add this to the payasam and mix well. serve hot or chilled as per your preference.