We did a
road trip to Detroit to meet one my husband’s cousin. I really enjoyed that
trip….It was wonderful ride through the country side enjoying the scenic
beauty. Detroit, adding to it was a beautiful place, we spotted lots of lakes
there. On our way back to Toronto my husband’s cousin packed us a one whole
jackfruit, knowing our craziness to that fruit. That was an awesome Jackfruit, prefect
ripeness and taste. We ate a lot and shared some with our friends too… But we
still had a lot of the fruit remaining. I was quite burdened that the fruit
might get spoiled. That’s when an idea popped into my head, Chakka Varrati or
the Jackfruit preserve which my grandmother used to make. Usually my grandmother
makes this varrati with an entire fruit or even two. It is made in a huge
vessel called 'uruli'. It is quite a labor intensive process and takes a long
time (about 3-4 hours).
Jackfruit
is an aromatic, fleshy fruit with wide sharpy like dotted skin. It can be eaten
ripe, and cooked or uncooked. The seeds can also be eaten cooked. Although many
who eat jackfruit loves it for its delicious taste, quite a few are unaware of
the health benefits of jackfruit. It contains vitamin A, vitamin C, riboflavin,
calcium, potassium, iron, sodium, zinc and many other nutrients. Made a quick
call to mom for the recipe.
Chakka
Varrati or the Jackfruit preserve is an authentic and most popular kerala
delicacy made from ripened jackfruit. Chakka is a Malayalam word for jackfruit
and Chakkavarrati is a preserved pulp made out of jackfruit, Jaggery and ghee.
Generally the chakkavarrati is made during jackfruit season and preserved for
making various chakka(Jackfruit) delicacies.
INGREDIENTS:
Ripe jack fruit flesh (finely
chopped) -6 cup
Jaggery - 1kg
Ghee 1 cup
Dry ginger/chukku -1tsp
Cardamom powder - 1tsp
Water - 2 cups
METHOD:
Deseed the flesh pieces of jack fruit
and chop them into small pieces.
Pressure cook the jack fruit pieces
with 1 cup of water, for about 10 to 15 minutes until it is soft.
Cool down the cooked jack fruit and
puree it in a mixer.
Heat a heavy bottomed pan and
transfer the jack fruit pulp to this pan. Stir continuously until water
disappears.
In the mean while heat another pan
and melt Jaggery with a cup of water, to a dry thick syrup.
Pour the melted Jaggery to jack fruit
pulp and stir continuously.
Add ghee, chukku and cardamom little
by little.
Stir continuously on a low flame. If
it is sticking then add little more ghee.
Stir continuously without taking your
hands, until oil separates from sides, and it forms into 1 single lump.
Cool and store in an air tight
container.