Recipe Chakkai Pradaman

1 cup jack fruit jam
1 cup jaggery (powdered)
coconut milk (I, II, III) from 2 coconuts
1 tbsp coconut pieces (shelled & chopped fine)
2 tbsp ghee
20 cashew nuts

Take jaggery and add 1/4 cup water to it in a heavy bottom pan. Cook on a medium flame. When syrup starts to boil, add jack fruit jam and cook till well blended.

Now add coconut milk III and allow to boil. Then add coconut milk II. Bring to a boil again, then remove from fire and add Coconut milk I. Heat ghee in a pan and fry cashew nuts and coconut pieces. When well-brown, pour over payasam. Mix well and serve.