jackfruit Preserve – Chakkavaratti
A delicious healthy preserve made with jaggery and just a few spoons of ghee
- 5 cups Jackfruit bulbs deseeded (Yields 1 kg of Puree )
- 850 gms Jaggery
- 6 tbsp Ghee
- 1 tsp Cardamom powder
Making the jackfruit pulp.
Pressure cook the jackfruit bulbs for 20 minutes in low heat.
Do not add any water to the bulbs while cooking.
Remove any water in the cooked jackfruit.
Puree the cooked jackfruit. Do not add any extra water.
Making the Jackfruit halwa / Chakkavaratti
In a heavy-bottomed vessel add the jaggery and 1/4th cup of water.
Allow the jaggery to melt fully.
Jaggery should reach soft ball consistency. (See video for details).
Add the jackfruit pulp puree into the jaggery and mix well.
Continue stirring for approx 35-45 minutes as you see the color changing and the liquid thickening.
If the bubbling mixture is not stirred continuously the air bubble at the bottom would raise up and splatter all over the face. Be careful.
Stir slowly and continuously.
By 30 minutes the mixture would be darker in color and thicker.
By 40 minutes the mixture would make a peeling sound off the vessel.
Add the melted ghee at this stage. Mix well.
Add the cardamom powder, mix well.
Cook for a few more minutes. Switch off the stove.
Transfer contents to a clean vessel.
Set aside to cool down. Chakkavaratti is ready.
Note : Every kilogram of cooked pureed jackfruit needs 850 gms of jaggery. Can reduce the jaggery by a few spoons if the jackfruit is very sweet.
Naturally Hema 