Chakka Varatti
Ingredients
Ripe Jackfruit bulbs - 4 cups
Powdered Jaggery - 2 cups
Ghee - 1 cup
Water - as required
Cardamom powder - 1/2 tsp
Dried ginger powder a pinch
Directions
Pressure cook jackfruit pulps till soft by adding 1/4 cup of water,and smash it well using a spatula or grind it to a smooth paste in a blender.
Take jaggery in another pan and melt it by adding little water.Filter and remove any stones from the jaggery liquid.
Slowly add the syrup to the cooked jackfruit.Cook it on a medium flame till the water content is reduced. Keep on stirring. Add Ghee slowly,little by little, and continue to stir till you get a dark brown colored thick and tight jam. Allow it to cool naturally and keep it in a dry air-tight container.
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