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.