Chakka Varati/Jack-fruit Jam
Prep Time: 15 mins | Cook Time: 20 – 25 mins | Makes – 1 bowl
Chakkai/Jackfruit puree – 2 cups
Grated Jaggery – 1 cup
Cardamom Powder – 2 tsp
Ginger Powder – 1 tsp (Optional)
Ghee – 3 tbsp
Water – 1/2 cup
- Remove the seeds carefully from the fruit and wash the pulp and blend it in a mixture without water.
- In a pan, heat water and add grated jaggery and melt it completely. Boil it for sometime so that the jaggery water thickens up slightly.
- Heat a non-stick or heavy bottomed pan, filter the jaggery water and allow it to boil.
- Now add the jack-fruit puree to it and keep stirring. Once you add the jack-fruit puree the mixture starts to splutter to keep it in a low flame and stir well.
- Now add cardamom powder and ginger powder. Mix well.
- Once the mixture starts to thicken start adding ghee slowly and stir well.
- Keep stirring occasionally and add the remaining ghee as well.
- Once the mixture is cooked well switch off the heat and allow to cool completely.
- Once cooled, store it in an air tight container and keep refrigerated for up to 1 month.
I made chakka pradaman using chakka varati for Tamil New Year/Vishu.
- Always use a clean dry spoon to take the jam out of the container.
- You can use this jam to make payasam/pradhaman or can use it as such for breads.
- Increase or decrease the amount of jaggery based on the sweetness of the fruit. The fruit I used was deep orange in color and very sweet.
- I used one medium size fruit to get 2 cups of jack-fruit puree. The quantity might vary depending on the fruit size.