Chakka varatt

Ingredients:

1 kg Koozhachakka (a type of jackfruit), cleaned and seeded (yields approximately 2-3 cups of ground jackfruit)

¾ – 1 cup Ghee (Clarified Butter), plus extra for greasing

1 – 1.5 cups Jaggery, grated or powdered

½ teaspoon Cardamom powder

¼ teaspoon Dry Ginger powder

¼ teaspoon Cumin powder

1 tablespoon Sugar (optional, to mix with spices)

Preparation

Wash the koozhachakka thoroughly. Cut it open and remove the seeds and the hard core. Use only the fleshy pods.
Grind the Jackfruit: In a mixer or food processor, grind the jackfruit pods without adding any water. Grind it to a smooth paste.
Start Cooking: Transfer the ground jackfruit paste to a heavy-bottomed non-stick pan or kadai (wok). Add about 2-3 tablespoons of ghee.Cook the jackfruit paste on medium heat, stirring continuously. This initial cooking helps to reduce the moisture content. Continue stirring for about 10-15 minutes, or until the mixture starts to thicken slightly and the raw smell of jackfruit disappears.
In a small bowl, combine the cardamom powder, dry ginger powder, cumin powder, and sugar (if using). Mix well. Add this spice mixture to the cooking jackfruit paste and stir to combine evenly.Add the grated or powdered jaggery in 2-3 batches. After adding each batch, mix well and ensure the jaggery dissolves completely into the jackfruit mixture. Continue cooking and stirring. The mixture will become more liquidy as the jaggery melts, and then it will gradually start to thicken again.Continue cooking on medium-low heat, stirring constantly to prevent sticking to the bottom of the pan. Add the remaining ghee in intervals of 2-3 tablespoons as the mixture starts to absorb it and becomes drier. The addition of ghee at intervals helps in achieving the desired texture and prevents burning. The video indicates a total cooking time of around 1 hour and 40 minutes, so patience is key here.The Chakka Varattiyathu is done when it becomes thick, glossy, and starts leaving the sides of the pan. It should also reach a consistency where a small amount taken on a spoon doesn’t fall off easily. It will become quite sticky and halwa-like.Once the desired consistency is reached, stir for a final minute. You can add roasted nuts like cashews or raisins at this stage if you prefer (though the video doesn’t show this).Grease a plate or tray with a little ghee. Transfer the hot Chakka Varattiyathu onto the greased plate and spread it evenly. Allow it to cool completely. Once cooled, you can cut it into pieces or store it as a whole. Store it in an airtight container at room temperature for a few days or in the refrigerator for longer shelf life.

for details watch video