Jackfruit Halwa

Chakka Varatti, Chakka Varattiyathu,
       Jackfruit Preserve / Halwa

Jack fruit is named as "Chakka" in Kerala.
Jack fruit as we all know is  a seasonal fruit. Jack fruit preserve is a traditional recipe of Kerala. Generally this jackfruit preserve is made during jackfruit season and is stored for future use. It can be used to prepare different recipes.

Jackfruit  –2 kg of the ripe jackfruit’s flesh pieces
Powdered Jaggery – 1 kg
Ghee – 1/2 cup
Cardamoms crushed - 5 ( optional)
Dry ginger powder - 1/2 tsp

Method
Remove the fruit bulbs, deseed them. Pressure cook in a vessel for 3 whistles, with about ½ cup water. Allow to cool naturally and grind to a smooth paste.
Dissolve the jaggery in  1 cup of water.
Strain and remove the impurities. keep aside.
Heat a heavy bottomed Kadai or Uruli, add the jaggery syrup into the kadai.
Let it boil on medium heat till one string consistency.
Then add the pureed jackfruit and cook on medium heat, stirring once in a while to avoid burning.
Do not cook on high flame.
Once all the moisture is absorbed and the mixture starts thickening add the ghee little at a time or whenever you feel the mixture sticking to the bottom.
Keep stirring and cooking till the mixture leaves the sides of the kadai.
Add the crushed cardamoms and dry ginger powder,stirring well ( optional)
 To reach this stage it took me almost 2 to 3 hours.
Remove from flame and let it cool naturally. Transfer into clean containers and keep dry.

Delicious chakka varatti is ready. Eat it as it is or make ela adai, Pradhaman or have it with Adai or even as jam.

Note:

This preserve stays fresh for a long time if used with care. Do not use wet spoons or put your hand to take the preserve.