Chakka Varatti Recipe | Jackfruit Preserve Recipe
Chakka Varatti is a traditional sweet jackfruit preserve made during jackfruit season. It’s thick, rich and full of flavor. The sweet taste of ripe jackfruit with jaggery and ghee gives a very unique taste. It is commonly made in Kerala households when jackfruit is in plenty. This preserve can be stored and used later in many ways.
Servings3
Ingredients
- 10 nos jackfruit
- 2 cups jaggery
- 3 tablespoon ghee
Instructions
- 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 10-12 minutes 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!
Notes
- Pick the right jackfruit – Use only fully ripe jackfruit. The taste fully depends on the sweetness and ripeness. Avoid underripe ones.
- Heavy bottom pan – Use a thick kadai or non-stick pan. The preserve will become sticky and can burn easily, so a strong pan is needed.
- Jaggery– Always melt the jaggery and strain before adding. This removes dust and small stones if any.
- Keep distance – In the beginning, the preserve may splutter a lot. Stir from a distance and keep the flame low.
- Right stage – Once it thickens and starts leaving the sides of the pan, and becomes like a ball, that’s when you need to stop. If overcooked, it may become hard after cooling.
- Cool fully– Let the preserve cool fully before transferring to container. It thickens more after cooling.
- Use clean spoon – Don’t use wet or used spoons. That can spoil the whole batch quickly.
Nutrition Facts
Chakka Varatti Recipe | Jackfruit Preserve Recipe
Amount Per Serving (100 g)
Calories 698
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 38mg13%
Sodium 0.4mg0%
Potassium 15mg0%
Carbohydrates 136g45%
Fiber 0.05g0%
Sugar 136g151%
Protein 0.1g0%
Vitamin A 4IU0%
Vitamin C 0.5mg1%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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