Chakka Varatti

1. 1
   prep · ~10 min

   Prepare the jackfruit.

   Clean the ripe jackfruit bulbs, remove the seeds, and roughly chop the flesh so it cooks down faster.

2. 2
   boil · ~15 min

   Cook the jackfruit until soft.

   Add the chopped jackfruit and water to a heavy pan. Cover and cook over medium heat until the fruit turns very soft and mashable.

   TIPStir once or twice so the fruit does not catch at the bottom.
3. 3
   mix · ~5 min

   Mash the cooked jackfruit.

   Mash the softened jackfruit well with the back of a spoon or blend it briefly to a thick, mostly smooth pulp.

4. 4
   boil · ~8 min

   Melt the jaggery into the fruit.

   1.Add the grated jaggery to the jackfruit pulp.

   2.Cook over medium-low heat until the jaggery melts fully.

   3.Mix well so the pulp and jaggery turn into a thick, even mixture.
5. 5
   simmer · ~30 min

   Cook down the mixture until thick.

   1.Keep cooking over low heat, stirring often.

   2.Add the ghee a little at a time as the mixture thickens.

   3.Cook until the preserve turns deep brown, glossy, and starts leaving the sides of the pan.

   TIPUse a heavy pan and low heat once the jaggery melts to prevent scorching.
6. 6
   garnish · ~1 min

   Stir in the cardamom powder.

7. 7
   rest · ~30 min

   Cool the chakka varatti completely.

   Let it cool in the pan until thick and spreadable. Transfer to a clean dry jar once fully cooled.

8. 8
   serve

   Serve or store for later use.

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