Chakka Veratti Pradhamam/ Preserved Jack fruit Payasam

Take out the the veratti from your freezer and keep it aside for some time to attain room temperature.

Grate the coconut (the coconut should be fresh), put 1 cup of water and grind this in a mixer jar and extract the milk by sieving this ground mixture. (This is thick coconut milk and you should keep this separately. We use this at the end stage while making the payasam.)

Repeat this procedure a couple of times to get a thin extract, at the end discard the coconut fibre. (If you are using ready made coconut milk, please skip this step.)

Now take one thick bottomed vessel, put in the veratti, thin coconut milk and dissolve the berati. Keep this on a gas stove to boil.

Usually while making the Veratti, we put in a little jaggery, so add the required amount of jaggery and boil until the raw smell of the jaggery vanishes.

Lastly add a thick extract of coconut milk and give it one last boil. Don't boil it much. Then add the cardamom powder and mix it well.

Remove this from fire and add the seasoning by heating the ghee and fry the coconut pieces until they turn golden brown in colour. Put in the cashew brittles and fry. Then add this to prepared Payasam.

Serve as a dessert at the end of sadhya.