- Jackfruit segment – 10 to 15 pieces
- Powdered jaggery — 1 cup
- Cardamom powder — 1/2 tsp
- Ghee — 1 to 2 teaspoon
- Cashew nuts – few
- Chop the jackfruit segments into small pieces after deseeding them. Add 1/4 cup water and pressure cook it for one whistle or microwave it for few seconds. We can also cook it in an open vessel for few minutes in a low heat. Remove from the stove and allow to cool. Put it in a blender and make a fine paste. Measure this paste. We have to add equal amount of jaggery powder. For the above quantity we will get one cup paste. So put one cup powdered jaggery in a thick bottomed vessel and add 1/4 cup water and bring to boil. Once the jaggery is completely melted, remove and strain it.
- In a kadai (preferably non-stick kadai) put the jackfruit paste and add the jaggery syrup. Keep the stove in medium/low flame and stir continuously till both the paste and jaggery syrup blend well.
- Allow to cook till it become semi solid and leaves the kadai without sticking. At this stage add a teaspoon of ghee and mix it well. Finally add cardamom powder and fried cashew nuts and mix it well. Remove and transfer to a bowl.
- Note: If we keep this on the stove for some more time and stir it continuously till it become solid, we can preserve it for more days. And it is called “Chakka Varatti”. For this no need to add cashew nuts. But we can add a pinch of “Dry Ginger Powder”. Using this “Chakka Varatti” (Jackfruit Jam), we can prepare “Chakka Pradaman”, “Ilai Adai”, “Kozhukattai” and so many other dishes as per one’s own choice. I have just prepared this with one cup of paste. If you want to preserve it for more time, then buy a whole jackfruit or use more jackfruit segments.