Soak jaggery in warm water(till immersing level) , crush it well.
Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.
I took 10 big pieces of jackfruit. Slit each piece with a knife and take out the seed along with a fleshy layer, discard it.
I love the jackfruit seeds curry so always reserve them. Now chop jackfruit roughly. This step is purely optional, as mine was big I chopped them so that its easy to grind.
Grind it to a smooth paste without adding water. I did it in batches, collect them in a boil measure and set aside.
Take a heavy bottomed kadai / pan add strained jaggery syrup to it and let it to boil for few mins until its thick more like to honey in consistency.
Now add jackfruit puree and mix well, I used my whisk. Let it boil in low flame. It will splutter so be a safe distance.
It may take at least 10-12mins for the moisture to leave, it will get thick first. When it starts to thicken add ghee at intervals. Keep mixing.
Keep cooking and stirring. When it sticks add ghee. It will take another 10mins to reach the rolling ball consistency. At one stage, it will not stick to the pan and come together as rolling ball, this is the right stage, switch off.
Enjoy Chakka Varatti!