Chakka prathaman - Revision history

122.162.7.43: robot: Update article (please report if you notice any mistake or error in this edit)

2022-05-23T14:57:04Z

robot: Update article (please report if you notice any mistake or error in this edit)

← Older revision		Revision as of 20:27, 23 May 2022
Line 1:		Line 1:
			{{Short description\|Payasam (pudding) of Kerala, India}}
	{{Use dmy dates\|date=August 2019}}		{{Use dmy dates\|date=August 2019}}
	{{Infobox food		{{Infobox food
Line 24:		Line 25:

	The dish is usually served hot. It is made more often in [[Kerala]] than in other south Indian states.		The dish is usually served hot. It is made more often in [[Kerala]] than in other south Indian states.

			==See also==
			*[[Ada pradhaman]]

	==References==		==References==

imported>Jay: +image

2021-07-18T19:11:12Z

+image

← Older revision		Revision as of 00:41, 19 July 2021
Line 2:		Line 2:
	{{Infobox food		{{Infobox food
	\| name = Chakka Pradhaman		\| name = Chakka Pradhaman
	\| image =		\| image = Chakka_pradhaman.jpg
	\| caption =		\| caption = Chakka prathaman
	\| alternate_name =		\| alternate_name =
	\| country = [[India]]		\| country = [[India]]
Line 34:		Line 34:

	{{india-food-stub}}		{{india-food-stub}}
	~~{{en-Wikipedia}}~~

CleanupBot: /* References */clean up, add source tag

2021-06-01T20:59:19Z

References: clean up, add source tag

← Older revision		Revision as of 02:29, 2 June 2021
Line 34:		Line 34:

	{{india-food-stub}}		{{india-food-stub}}
			{{en-Wikipedia}}

>GreenC bot: Rescued 1 archive link; reformat 1 link. Wayback Medic 2.5

2021-04-20T17:02:04Z

Rescued 1 archive link; reformat 1 link. Wayback Medic 2.5

New page

{{Use dmy dates|date=August 2019}}
{{Infobox food
| name = Chakka Pradhaman
| image =
| caption =
| alternate_name =
| country = [[India]]
| region = [[Kerala]]
| creator =
| course = [[Dessert]]
| type = [[Pudding]]
| served =
| main_ingredient = [[Jackfruit]], [[jaggery]] or [[sugar]], [[ghee]]
| variations =
| calories =
| other =
}}
'''Chakka prathaman''' is a traditional ''payasam'' ([[pudding]]) of [[Kerala]], [[India]].

==Typical preparation==
The main ingredients of chakka prathaman are [[Chakkavaratti|chakka varattiyathu]] and [[jaggery]]. Chakka varattiyathu is made by cooking finely chopped pieces of Chakka Chula (the edible yellow part of [[jackfruit]]) with ''[[ghee]]'' and [[jaggery]] (or sugar) at a high temperature until it becomes paste-like.<ref name="Hindu">{{cite news| last =Aravind |first =Rashmi |title =How to make…Chakka pradhaman | work =The Hindu | publisher =The Hindu Group | date =7 May 2010 | url =http://www.thehindu.com/life-and-style/metroplus/article424193.ece | access-date =29 September 2011}}</ref> The dish is usually prepared in a traditional vessel called an ''[[uruli]]'' (a heavy casting of bronze), to withstand the high temperature. Once this paste is ready, it can be kept for a long time without losing its taste. Metallic containers may damage the taste, thus it is usually keep in ''[[bharani]]'', which are made of [[porcelain]].

To make the prathaman, the 'chakka varattiyathu' is mixed with water and additional jaggery. The mixture is boiled at a high temperature so that the jaggery is dissolved in the water.<ref name="Hindu"/> Grated raw coconut is ground with water and the milk is added to this mixture. For garnishing, small pieces of coconut, cashew nut,<ref>{{cite news|title =Fruit delights | date =29 June 2004 | url =http://www.hindu.com/thehindu/mp/2004/06/29/stories/2004062900270300.htm | archive-url =https://web.archive.org/web/20040908075644/http://www.hindu.com/thehindu/mp/2004/06/29/stories/2004062900270300.htm | url-status =dead | archive-date =8 September 2004 |work =[[The Hindu]] | access-date =29 September 2011}}</ref> or currants fried in ghee may be added into it.

The dish is usually served hot. It is made more often in [[Kerala]] than in other south Indian states.

==References==
{{reflist}}

[[Category:Indian desserts]]
[[Category:Fruit dishes]]
[[Category:Puddings]]

{{india-food-stub}}