Ripe jackfruit pieces ( minced )-2 cups
Jaggery powdered - 1 1/2 cups ( more or less is your option )
Coconut milk ( thick ) - 1 cup
Coconut milk ( thin ) - 1/12 cups
Coconut pieces to fry in ghee - 1 tbsp
(cardamom powdr is your option )
In a food processor / chopper chop the ripe jackfruit pieces finely. Shouldn’t have any lumps.
In a thick bottomed pan fry the finely chopped fruits with 1 tbsp ghee.
Add crushed jaggery and fry well.
They should blend well & form a mass.
Add the second extract of the coconut milk and boil well.
When it thickens remove from fire and add the first extract.
Fry the coconut pieces in ghee and pour it on the pradhaman .
Remove the pradhaman…add cardamom powder which is optional.
Normally the flavour of the fruit & coconut fried in ghee should be predominant.
If you are using "chakka vizhuthu or varattiyathu " you can omit the first step.
Also if you are making for 6-8 people & if the fruit is less, some sago is well fried in ghee, cooked well & added at the beginning.
This is just to give a slightly thicker consistency.(some people add cooked moong dhal as well instead of sago ).
Nenthrapaza pradhaman is prepared exactly the same way.