Ingredients
Ripe Jackfruit pods (about 2-3 cups of chopped fruit flesh)
Jaggery (approximately 1 cup, adjust to the sweetness of your jackfruit and your preference)
Ghee (2-3 tablespoons)
Prepare the Jackfruit:
Select ripe jackfruit pods. Remove the seeds and the tough central core.Chop the yellow, fleshy parts of the jackfruit into small, manageable pieces .
Cook and Mash the Jackfruit:
Transfer the chopped jackfruit pieces into a heavy-bottomed pan or a wide, thick-based pot.Add about ¼ cup of water to the pan. This will help prevent sticking initially.Cook the jackfruit over medium heat, stirring occasionally. As it cooks, the jackfruit will soften.Once the jackfruit is soft and easily mashable (after about 10-15 minutes), use a potato masher or the back of a spoon to mash it well within the pan . You want a relatively smooth pulp, but some small chunks are fine. Continue cooking and stirring for a few more minutes to reduce any excess moisture.
Add the Jaggery Syrup:
In a separate small saucepan, melt the jaggery with about ¼ cup of water over low heat. Stir continuously until the jaggery is completely dissolved and you have a smooth syrup. Strain the jaggery syrup through a fine sieve to remove any impurities .Pour the strained jaggery syrup into the pan with the mashed jackfruit.
Cook Down the Mixture:
Increase the heat to medium and continue cooking the jackfruit and jaggery mixture, stirring constantly. This step is crucial to evaporate the water and thicken the Chakka Varatti.Initially, the mixture will be quite liquid, but as you continue to cook and stir, it will start to thicken. Be patient and keep stirring to prevent sticking and burning at the bottom of the pan.
Add Ghee:
Once the mixture has thickened considerably and starts to leave the sides of the pan, add the ghee .Continue to cook and stir. The ghee will add a lovely aroma and richness to the Chakka Varatti.The Chakka Varatti is ready when it becomes very thick, glossy, and starts to easily leave the sides of the pan as you stir [03:17]. It should form a mass in the center of the pan. The consistency should be like a thick jam or halwa.
Cool and Store:
Once the Chakka Varatti reaches the desired consistency, remove it from the heat.Allow it to cool completely. As it cools, it will thicken further.Store the Chakka Varatti in an airtight container in the refrigerator. It can last for several weeks when stored properly.
for details watch video
for more recipes subscribe channel SanithaFahem
