Ingredients:

12 - ripe jack fruit
1 cup - coconut milk
1/2 cup - jaggery
Cardamom powder, a pinch
2 tbsp - ghee
Cashews
Coconut pieces
Salt, a pinch

Method:

Chop the jack fruit and puree it into a fine paste.
In a pan take a tsp of ghee and pour in the jack fruit paste along with just a little water if the puree is too thick.
Allow this to cook on medium flame for around ten minutes.
In a vessel, boil the jaggery along with 1/4 cup of water till it melts.
Once done filter it to remove impurities.
Transfer the jaggery syrup to the cooked jack fruit pulp and let it all boil on medium flame for ten minutes.
Now simmer the stove and add the coconut milk to it and whisk well to blend everything and switch off the flame.
Do not let it boil after the coconut milk is added, it will start separating.
Take the pradhaman off the fire and add the cardamom powder.
Fry cashews in ghee until golden brown and also fry the coconut pieces separately and add them all to the pradhaman as well.
Chakka pradhaman is ready to eat.

Recipe courtesy: 4th sense cooking