Last Updated on 2 months by Neha Deshmukh

Authentic Jackfruit & Jaggery Rice Recipe – Kerala Style

Introduction

Oh, this recipe! It’s one that instantly transports me back to my grandmother’s kitchen in Kerala. The sweet, fragrant aroma of jaggery and jackfruit simmering away… it’s pure comfort. This Jackfruit & Jaggery Rice, or Chakka Payasam as some call it, is a traditional Kerala dish, usually made during festivals, but honestly? I make it whenever I’m craving a little bit of home. It’s a little bit different from your typical payasam (sweet pudding) because it uses rice instead of semolina or vermicelli, making it wonderfully filling and satisfying. You’ll absolutely love it!

Why You’ll Love This Recipe

This isn’t just a sweet treat; it’s an experience. The combination of earthy brown rice, sweet jackfruit jam, and rich coconut milk is simply divine. It’s a relatively easy recipe, even for those new to Kerala cuisine, and the result is a truly special dish that’s sure to impress. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 0.5 cup brown rice (unakkalari)
• 1 cup melted jaggery (sharkkara)
• 1 cup jackfruit jam (chakka varattiyathu)
• 1 cup coconut milk
• 1 tbsp ghee
• 0.5 tsp cardamom powder
• 0.5 tsp dry ginger powder (chukku podi)
• 0.5 tsp jeera powder
• Cashew nuts / Badam (for garnish)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Unakkalari (Brown Rice) – A Traditional Grain

Using unakkalari, Kerala’s traditional brown rice, is key to the authentic flavor and texture. It’s nuttier and chewier than white rice. You can usually find it in Indian grocery stores, or online. About 150g of brown rice is equivalent to ½ cup.

Chakka Varattiyathu (Jackfruit Jam) – The Heart of Kerala Flavors

Chakka varattiyathu is a sweet jam made from ripe jackfruit. It’s a staple in Kerala kitchens! The flavor is unique – fruity, slightly tangy, and incredibly aromatic. If you can’t find it, you could try substituting with another fruit jam, but it won’t be quite the same.

Sharkkara (Melted Jaggery) – Natural Sweetness & Color

Jaggery is unrefined cane sugar, and it gives this dish a beautiful color and a lovely caramel-like flavor. It’s healthier than refined sugar too! About 200g of jaggery is equivalent to 1 cup. Make sure it’s melted properly before adding it to the pan.

Ghee – The Essence of South Indian Cooking

Ghee, clarified butter, adds a richness and depth of flavor that’s essential in South Indian cooking. You can use unsalted butter if you prefer, but ghee really elevates the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the brown rice in a pressure cooker with 1 cup (240ml) of water for 2-3 whistles on medium flame. Once cooked, set it aside.
2. Next, heat a heavy-bottomed pan – traditionally, a uruli is used, but any heavy-bottomed pan will do – and add the ghee.
3. Add the jackfruit jam and melted jaggery to the pan. Stir continuously until it forms a smooth, thin sauce. This takes a little patience, but it’s worth it!
4. Now, add the cooked rice to the pan and mix well, ensuring every grain is coated in the sweet mixture. If it seems too thick, add a little boiled water to adjust the consistency.
5. Reduce the heat to low and gently pour in the coconut milk. This is where you need to pay attention! Stir continuously to prevent the coconut milk from curdling.
6. Add the cardamom powder, dry ginger powder, and jeera powder. Stir until everything is beautifully combined and fragrant.
7. Bring the mixture to a gentle boil, then immediately turn off the heat.
8. Finally, garnish with cashew nuts or almonds before serving. It tastes amazing warm, but it’s also delicious chilled!

Expert Tips

• Don’t rush the jaggery and jackfruit jam step. Allowing them to melt and combine properly is crucial for the flavor.
• Stir, stir, stir! Especially when adding the coconut milk. Constant stirring prevents curdling.
• Adjust the sweetness to your liking. If you prefer a less sweet dish, reduce the amount of jaggery.

Variations

I love experimenting with this recipe!

• Vegan Adaptation: Simply substitute the ghee with coconut oil. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so no changes are needed!
• Spice Level Adjustment: If you like a little more warmth, add a pinch of nutmeg or a tiny bit of black pepper.
• Festival Adaptation (Onam/Vishnu): This is a classic dish for Onam and Vishnu festivals in Kerala. It’s often served as part of the sadya (feast).

Serving Suggestions

This Jackfruit & Jaggery Rice is wonderful on its own as a dessert. But it also pairs beautifully with a simple papadum or a side of sliced bananas.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

What is Unakkalari and where can I find it?

Unakkalari is a specific type of Kerala brown rice. You can find it in Indian grocery stores, especially those specializing in South Indian products, or online retailers.

Can I use a different type of rice if I can’t find brown rice?

While unakkalari is best, you can use another short-grain brown rice as a substitute. Just be aware that the texture and flavor will be slightly different.

Can I make the jackfruit jam at home?

Yes, you can! It’s a bit of a process, but very rewarding. There are many recipes available online for making chakka varattiyathu from scratch.

How can I prevent the coconut milk from curdling?

The key is low heat and constant stirring. Don’t let the mixture boil vigorously after adding the coconut milk.

What is Chukku Podi and what does it taste like?

Chukku podi is dry ginger powder. It has a warm, slightly spicy, and earthy flavor. It’s commonly used in Ayurvedic cooking and adds a lovely depth to this dish.

Can this be made ahead of time?

Yes! You can make it a day ahead and store it in the refrigerator. The flavors actually meld together even more beautifully overnight.