jackfruit Preserve – Chakkavaratti

A delicious healthy preserve made with jaggery and just a few spoons of ghee
Prep Time 3 hrs
Cook Time 1 hr
Course Dessert
Cuisine Indian


  • 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.
Keyword Chakkavaratti, jackfruit jam chakkavaratti, Jackfruit preserve

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