Topic started by Radha on Mon Jan 3 04:29:12 .
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Chakka pradhaman,Ada pradhaman i know is a Malayalee delicacy but know nothing more about it....
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Responses:
- From: PPB (@ )
on: Tue Feb 20 09:10:40
Ada Prathaman:
Knead Rice powder into a thick consistency (like chapati atta). Spread it thinly on a plantain leaf. Roll the leaf and tie with a piece of string. Steam it for 10 minutes. Cool and separate the ada from the leaf. Boil milk to a thick consistency with sugar. Put ada and simmer. Garnish with cashew etc. (Variation: Use Coconut milk instead of milk)
- From: Jaison (@ dialup-63.212.137.111.losangeles1.level3.net)
on: Tue Feb 27 15:17:00
Try this link
http://msnhomepages.talkcity.com/CookingCt/webshare/puddings.html#jackfruitpayasam
I believe you are from Kerala
Have a nice day.try andreply me
- From: test (@ spider-mtc-tf071.proxy.aol.com)
on: Tue May 29 19:06:27
test...
- From: Ramadas (@ globalb9.citicorp.com)
on: Wed May 30 19:15:24
The one given in the link is not exactly
"Chakka Pradhaman". It is just payasam with
Jackfruit. The funda of Chakka pradhaman is to
first make the "Chakka Varatti". This can be
kept for years and each time taken for making
Chakka Pradhaman. Chakka Varatti is a concentrate
of the fruit cooked in ghee.
I will be posting both "Chakka Varatti" and
"Chakka Prathaman" in a few days time.
Please bear.
- From: Ramadas (@ globalc27.citicorp.com)
on: Thu May 31 19:26:53
Chakka Varatti first: Making Chakka varatti is almost a day long process and needs patience.
Some people do use pressure cookers and microwaves, but the traditional way of making is the best. Remove seed including the base of the seed from the jack-fruit fruit-let. Remove all the
cylia around. Take the clean fruit-let and cut them into small pieces.Add a little water and boil in low flame. While it is boiling, take the same amount of jaggery (vellam or sarkkara) and melt in enough water. Filter any stones from it and keep ready the jaggery liquid. When the jackfruit is boiling add the jaggery and in a low flame go on stirring and cooking. It would be preferable if the vessel is brass, copper or bronze. Traditionally "Uruli", a large bronze Keralite pan is used for the purpose. When the water is reduced, add ghee and go on stirring. Never increase the flame. (Traditionally only embers of coal are used). Every twenty minutes add ghee a teaspoon and stir. The flame should be as low as possible, else it would stick to the vessel. You can observe that the volume reduces. Go on stirring until you get a thick, viscous, tight jam. It will be dark brown in colour. Cool naturally and keep in porcelain jar (traditionally called "Bharani"). This jam called Chakka Varatti stays for years if kept in a cool dark place. Chakka Varatti is now available for sale in bottles in most of the cities of India. For better shelf life use clean dry spoon to access it.
Chakka varatti is the basis of Chakka Prathaman.
I will post Chakka Prathaman in a few days time.
- From: Siby Koodalloor (@ 61.11.12.9)
on: Fri Jun 1 07:04:13
The preparation of chakkavaratty in our place is slightly different. We use daldah or ghee only in the beginning, i.e. before we put the chopped leaves of the fleshy friut in the uruLi. We add spices like cardamom, cinnamon, etc. in the varatty. We don't add ghee intermittently while cooking the fruit. Often, we add grated jaggery(the one available in Travancore, black sticky kind) directly into the fruit while cooking. We fry the fruit to rather solid condition and preserve.
- From: Ramadas (@ globalc34.citicorp.com)
on: Thu Jul 26 00:44:22
Once you have chakka varatti then you can make
chakka pradaman very easily. Take a handful of
chakka varatti and knead it by dipping it in water. (two cups of water for a handful of chakka varatti).(Just like you take the puree of tamarind).
Discard the fiborous part and boil this diluted
liquid. Add more jaggery (a handful for a handful
of chakka varatti) and boil. Add diluted coconut milk and boil for a few minutes. At last add concentrated coconut milk and take out of heat.
In a kadaai pour two teaspoons of ghee and when warm add chopped coconut pieces (preferably dry coconut or copra) and fry. Add this mix to the payasam. You have chakka pradhaman.
- From: suemani (@ ool-18ba9d80.dyn.optonline.net)
on: Tue Apr 20 15:35:50
Ramadas
Good going . I am from kerala and you havetaken the trouble to give the right form and method.
this is ;a time consuming process and we need the urli other wise the chakka varathi will not taste the same. i guess if we are doing it here we have no choice. happy to see the postings.
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