Komal Saul, Chakka Varatti and Gur ke Chawal

Ingredients

• 500 g Ripe Jackfruit Bulbs (Seeds removed and roughly chopped)
• 250 g Jaggery (Grated or powdered)
• 4 tbsp Ghee (Use high-quality ghee for best flavor)
• 1 tsp Cardamom Powder (Freshly ground is recommended)
• 0.5 tsp Dry Ginger Powder (Also known as 'chukku podi')
• 0.25 cup Water (For melting the jaggery)

Instructions

1. 1

   Prepare the Jackfruit Pulp (Approx. 20 minutes)

   • Ensure all seeds are removed from the ripe jackfruit bulbs and chop them roughly.
   • Place the chopped jackfruit in a pressure cooker with 2 tablespoons of water.
   • Cook on medium heat for 3-4 whistles, or until the jackfruit is extremely soft and mushy.
   • Allow the pressure to release naturally. Once cooled enough to handle, transfer the cooked jackfruit to a blender.
   • Blend into a very smooth, fine paste without adding any extra water. Set aside.
2. 2

   Create the Jaggery Syrup (Approx. 7 minutes)

   • In a small saucepan, combine the grated jaggery and 1/4 cup of water.
   • Heat on a low-medium flame, stirring continuously until the jaggery dissolves completely to form a syrup.
   • Turn off the heat and strain the syrup through a fine-mesh sieve or cheesecloth into a bowl to remove any impurities. Set this clean syrup aside.
3. 3

   Begin the Slow Cooking Process (Approx. 40 minutes)

   • Place a heavy-bottomed pan, preferably a non-stick one or a traditional 'uruli', on medium heat.
   • Pour in the prepared jackfruit pulp and the strained jaggery syrup. Mix them together thoroughly.
   • Bring the mixture to a gentle boil, then immediately reduce the heat to low-medium.
   • Cook for 35-40 minutes, stirring continuously and scraping the bottom and sides of the pan to prevent scorching. The mixture will gradually thicken and darken to a deep brown color.
4. 4

   Incorporate Ghee and Finish Cooking (Approx. 25 minutes)

   • Once the mixture has thickened significantly, start adding the ghee, one tablespoon at a time.
   • Stir well after each addition, ensuring the ghee is fully absorbed before adding the next spoonful.
   • Continue this process, stirring constantly, for another 20-25 minutes.
   • The Chakka Varatti is ready when it forms a single, glossy mass, pulls away from the sides of the pan, and you can see the ghee separating slightly at the edges.
5. 5

   Add Flavor and Cool (Approx. 5 minutes + cooling time)

   • Turn off the heat. Immediately stir in the cardamom powder and dry ginger powder until they are evenly distributed throughout the mixture.
   • Allow the Chakka Varatti to cool down completely in the pan. It will thicken further as it cools.
   • Once fully cooled, transfer the preserve to a clean, dry, airtight glass jar. It can be stored at room temperature for several weeks or refrigerated for up to 6 months.

Ingredients

• 1 cup basmati rice
• 1 cup jaggery (grated or powdered)
• 2 cup water (divided: 1 cup for syrup, 1 for cooking)
• 3 tbsp ghee
• 4 pcs cloves
• 4 pcs green cardamom pods (lightly crushed)
• 1 inch cinnamon stick
• 1 pcs bay leaf
• 1 tsp fennel seeds
• 10 pcs almonds (slivered)
• 10 pcs cashews (halved)
• 2 tbsp raisins
• 0.125 tsp salt (a small pinch)

Instructions

1. 1

   Prepare the Rice

   • Rinse 1 cup of basmati rice under cold running water until the water runs clear. This removes excess starch.
   • Soak the rinsed rice in ample water for 30 minutes. This step is crucial for long, fluffy grains.
   • After 30 minutes, drain the rice completely in a colander and set aside.
2. 2

   Create the Jaggery Syrup

   • In a small saucepan, combine 1 cup of grated jaggery and 1 cup of water.
   • Heat over a medium flame, stirring continuously until the jaggery completely dissolves. This should take about 3-4 minutes.
   • Turn off the heat. Strain the syrup through a fine-mesh sieve or cheesecloth into a bowl to remove any impurities. Set the clean syrup aside.
3. 3

   Sauté Aromatics and Nuts

   • Heat 3 tbsp of ghee in a heavy-bottomed pot or pan over medium heat.
   • Once the ghee is hot, add 4 cloves, 4 lightly crushed green cardamom pods, a 1-inch cinnamon stick, and 1 bay leaf. Sauté for 30-45 seconds until they release their aroma.