Jackfruits when tender,can be used to make variety of savory dishes and when ripe,can be eaten as a fruit or for preparing a kind of jam called Chakka Varatti. This Chakkavaratti is used as a key ingredient in authentic dishes like Chakka Pradhaman, and Ela Adai .
IngredientsRipe jackfruit-1/2 kilo
Jaggery-1kilo
Grated coconut-1 cup
Ghee- 1/2 cup
Method:
1. Remove the seeds from the chakkapazham (jackfruit)
2. Cut into small pieces and boil this with 1 cup of water and smash it well using a spatula
3. Then grind it to a smooth paste in a blender.
4. Add jaggery and boil.No need to add water.
5. Allow the mixture to cook on medium-low heat till the water is reduced
6. Stir continuously till it becomes very thick .
7. Add 1 tsp of ghee,whenever it starts to stick,probably in every 15 mts.
8. Add ghee and coconut and remove from the flame
9. Allow it to cool naturally and keep it in a dry air-tight container.
10. Want to keep this chakkavaratti for a longer period do not add coconu
Jaggery-1kilo
Grated coconut-1 cup
Ghee- 1/2 cup
Method:1. Remove the seeds from the chakkapazham (jackfruit)
2. Cut into small pieces and boil this with 1 cup of water and smash it well using a spatula
3. Then grind it to a smooth paste in a blender.
4. Add jaggery and boil.No need to add water.
5. Allow the mixture to cook on medium-low heat till the water is reduced
6. Stir continuously till it becomes very thick .
7. Add 1 tsp of ghee,whenever it starts to stick,probably in every 15 mts.
8. Add ghee and coconut and remove from the flame
9. Allow it to cool naturally and keep it in a dry air-tight container.
10. Want to keep this chakkavaratti for a longer period do not add coconu
