Chakka varatti - jackfruit jam in jaggery

                         

Till the moment I started making it, I had no idea that I would make it that day. But probably as they say I was supposed to make it that day. There is a reason for such a belief.

That day morning when my doorbell rang, I saw my neighbouring kid standing on my door holding a huge portion of a jack fruit. The aroma which filled my house made my mouth watery, yes I confess. I had to take my kids for their swimming classes, once I was back I patiently ventured out in cleaning and removing the carpels one by one carefully and gently. Once I was finished with my task I realised there is quite a lot of it. Then I thought of cooking it so that it stays for a couple of days. What better way other than making chakka varatti for a Keralite. Without waiting for a second I called my aunt to check the recipe. I noted and ventured out to make it. I have the traditional vessel for this called as 'uruli', was happy to make use of it too :)

You have to be very careful while cooking this as you dare not raise the flame since it makes the syrup splash and might reach your face, as it did for me. So be careful while cooking it and use a ladle which has long handle to stir.

Whatever said and done all the effort is worth when you taste the varatti and your kids eat it and has a glee on their face.

So enjoy cooking and eating this delicacy

Following is the recipe

Jackfruit carpels - 1 kg

Jaggery - 1/2 kg

Ghee - 2-3 tbspn

Cardamom powder and dry ginger powder (optional)

Method

Steam the jack fruit carpels for about 15 - 20 mins, remove from flame, let it cool and then puree it to paste.

While you keep the carpels for steaming take about a cup of water and melt the jaggery and sieve to remove the impurities and keep it aside.

Once your paste is ready, mix the paste and the jaggery syrup and pour into the thick bottom vessel and keep in on the stove.

Keep stirring it; yes keep stirring it until the syrup thickens. Once the syrup starts thickening start adding ghee little by little until the syrup leaves the sides of the pan and starts releasing the ghee. You can stop when it reaches a jam consistency.

Let it cool and transfer to sterilised jars. Enjoy the yummy chakka varatti/jackfruit jam.

Before removing from flame you can add the flavourings.