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.