During the jack fruit season (April - June), jack fruit-lovers have a go at it. In Kerala, most houses have jack fruit trees. I still remember my granny serving us - then kids - HUGE helpings of 'chakkavaratti' when we went there on vacation from wherever my dad was posted. No, granny would just supervise; the 'chakkavaratti' would be prepared by the cook, assisted by the maid in cleaning and chopping the jackfruit during the season.'Chakka varatti' - my favorite - is very tasty by itself. It is also used to make delicacies like 'Chakka Pradhaman' and 'elai adai'. It is usually prepared during the jackfruit season (April-May) and stored for up to a year (in the fridge).
Ingredients
Jack fruit pieces – 2 glasses
Jaggery – 1 glass
Ghee – 3-4 tsp
Method
Remove the seed from the jack fruit whole-pieces and chop them into small pieces.
Sprinkle a tbsp of water and pressure cook it in a separate vessel for 2 whistles.
On cooling, blend it well in a mixer / food processor.
Dissolve the jaggery in minimum water and boil well.
Add the jack fruit paste to the jaggery syrup and stir well on high heat for a few minutes and then on medium heat.
Stir continuously so that it does not get burnt.
Stir continuously so that it does not get burnt.
Add 2-3 tsps of ghee and stir well till it is thick and leaves the sides of the vessel.
Cool and store in a clean, dry container in the fridge.
This jack fruit halwa is very tasty to eat.
This can also be used for a variety of desserts - ‘chakka pradhaman’ and 'elai adai'.
© Copyright 2011. Brinda Balasubramonian.
