For making chakka pradhaman you have to use chakka varattiyathu. It can be made with chakka chula, jaggery and ghee. It can be stored in fridge even for one year.
From March the season of chakka will start in Kerala till April or May. If you have chakka varattiyathu in fridge you can make chakka pradhaman or chakka ada easily by using this.

Ingredients:

Chakka chula (fleshy part of jackfruit)  :  1/2 kg
Jaggery                                                   :  1/2 kg
Ghee                                                       : 200gms
Cardamom pdr                                       : 1 tsp
Dry ginger pdr                                       : 1tsp
Coconut pieces                                      : 1cup
Thin coconut milk
(moonnam paal)                                         : 2 cup
Semithick coconut milk        
(randam paal)                                        : 1 cup
Thick coconut milk              
(onnam paal)                                         : 1/2 cup

Method: 


For making chakka varattiyathu or chakka jam

Cut the chakka chula into small pieces and cook this in a pressure cooker adding a little water.

Melt jaggery in a pan, filter it to remove impurities, and put it back to fire to make a syrup.
Mash the cooked chakka with a wooden spoon or just grind it in a mixie to make a paste.
Add the jaggery syrup to this and stir it frequently. When it becomes thick add ghee to this and fry this till it leaves the sides of the pan.  Chakka varattiyathu is ready!
Now with using this chakka varattiyathu we can make chakka pradhaman.




You can extract coconut milk from fresh coconut or can use canned coconut milk or by using coconut milk powder.
Take 2 fresh coconut and grate it. Add 1/2 cup of warm water and extract the milk from it.This is the thick coconut milk(onnam paal)
Add 1 cup of hot water to this and grind it lightly and extract the milk and this is the randam paal.
Again add 2 cups of water and grind it again and extract and filter this and this is the thin mik, moonnam paal.
You can use the canned coconut milk also. For thin milk you can mix water to this.

Mix chakka varattiyathu and moonam paal and boil this in a thick vessel or uruli for 4-5 minutes. Then add the randaam paal to this and again boil this in reduced flame. Check the sweet, if you want more sweet add some more jaggery to this before going to the final stage.




Stir it frequently.  After 2 minutes add the onnam paal to this. Remove from fire before it starts boiling.

Heat 1 tbsp ghee in a kadai and add the coconut pieces to this and fry till golden brown and add this to the pradhaman.

Ingredients:

Egg noodles             : 200gms
Carrot                       : 1
Beans                       : 6 nos
Capsicum                 : 1/2
Onion                       : 1
Garlic                       : 2 cloves
Ginger                      : 1/2" pc
Soya sauce               : 1tbsp
Chilli paste               : 1 tsp
Refined oil                : 2tbsp
Spring onion             : 1
Salt to taste


Method: 


Boil red chillies in water till it becomes soft. Remove from water and grind it with vinegar to a smooth paste.  You can use this paste for Chinese dishes.
Cut the vegetables  into thin small strips. Slice onion into thin slices.
Chop garlic and ginger finely.
Boil water along with salt. Add the noodles and cook it till it becomes soft. Wash it with cold water drain it and smear with one spoon of oil.
Heat oil in a kadai add the chopped ginger & garlic, saute it.   Add sliced onion and saute it till transparent. Then add the capsicum and the rest of the vegetables. Saute for a while then add the noodles and mix well.  Add the chilli paste and soya sauce and mix again. Garnish with sliced spring onion.

Ingredients:



Kambu                        : 1 cup
Rice powder               : 2 tbsp
Salt to taste
Coconut scrapings     : 3 tbsp


Method:

Powder kambu coarsely in a mixie.  Mix rice powder and salt to this and sprinkle water to make it wet and mix well with your finger tips. Take a handful of this mixture and press it between your fist it should hold its shape, when pressed hardly it should crumble. This is the right consistency of puttu maavu. There should not be any lumps.


Take a puttu kutti and add a tbsp of the grated coconut, then put two handful of the kambu mixture and again a tbsp of grated coconut and again kambu mixture and finally coconut gratings.






Remove the weight from the pressure cooker and boil a cup of water close the lid and place the puttu kutti on top of that. The steam will start coming through the holes and that means the puttu is ready.
Reduce the flame and wait for one more minute and switch off the stove. Remove the puttu by pushing with a skewer to a plate.  Serve it with Kadala curry !