What you'll need
Serves 3 - 4
Chakka Varatti - 1 cup, tightly packed
Jaggery - 1/4 cup, powdered
Thin Coconut Milk - 1.5 cup* (See Notes)
Thick Coconut Milk - 1/2 cup*
Dry Ginger Powder - 1/2 tsp
Coconut - 2 tbsp, cut into small pieces
Ghee - 1 tbsp
Method
Dissolve the jaggery in 1/2 cup of water and strain for impurities.
Bring this jaggery syrup to a boil. Let it boil for 3 to 4 minutes on medium flame.
Add the chakka varatti to this jaggery syrup and let mix it well, until the varatti dissolves and mixes well with the syrup. This will take time. Keep the flame simmer.
Now add the thin coconut milk and let everything boil for 6 to 7 minutes.
Remove from heat and add the thick coconut milk. Mix well.
Add the dry ginger powder and mix.
Heat a small frying pan with ghee and fry the coconut pieces till they turn brown.
Add this to the pradhaman.
Delicious Chakka Pradhaman is ready.
Serve warm.
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