Thursday, July 8, 2010

Chakka Varatti/ Jack fruit Jam



Chakka (Jack fruit) is a seasonally available fruit and  there are several delicious ways in which we can prepare jack fruit. Chakka varatti is a popular jack fruit delicacy of Kerala which is made with fully ripe jack fruit bulbs. Chakka varatti is mainly a preserve and if made in the right consistency can be stored and used for more than a year. It can be used as a jam or it can be served as a dessert. This is also used as a main ingredient to make Chakka pradhaman( Kheer) which is made by diluting varatti with coconut milk , or used as a stuffing to kumbilappam and ila ada ( as a filling to make steamed dumplings). Making this preserve involves lot of patience and labor. Fully ripe jack fruit bulbs has to be first cooked with jaggery and ghee and then reduced to the form of a halwa. There is also a quicker version. You can steam the jackfruit and make it into a puree,if you like the jam like consistency. Here I have used the traditional method itself. I like mine a bit like crunchy, so did not mash it evenly. I also like adding a little of thick coconut milk while cooking the jack fruit. It enhances the taste but the shelf life will be reduced. This can be served as a wonderful dessert.



Ingredients
Ripe Jack fruit chopped- 2 1/2 cup
Jaggery powdered- 1 1/3 cup
Ghee- 1/3 cup
Cardamon powder- 1 tsp
Dry ginger powder- 1/2 tsp( optional)

De-seed jack fruit bulbs and cut into small pieces. Discard the seeds. Boil jaggery with 1/2 cup of water till completely dissolved, strain and keep aside.
Take a heavy bottom pan and cook the chopped jack fruit with 1/2 cup of water. Stir occasionally.Let it cook completely and starts getting mashed up or mash with the aid of a potato masher. Add in jaggery and let it cook and reduce. Stir continuously at this stage as the mixture will have a tendency to stick to the bottom of the pan. Add in ghee little by little  and when mixture thickens add cardamon and dry ginger powder and stir continuously till the mixture leaves the sides of the pan and roll to form a dark soft ball. Let it cool down completely and keep it in air tight containers. You can refrigerate it for more than two months.

This is another version .Here I have used the traditional method itself. Sometimes I like  a bit like crunchy, so did not mash it evenly. I also like adding a little of thick coconut milk while cooking the jack fruit. It enhances the taste but the shelf life will be reduced. This can be served as a wonderful dessert.




Try this...

Hope you will all enjoy.

32 comments:

  1. Suja, that is an amazing looking jam. Wow, what an innovative idea, never knew we could do this from jackfruit seeds :)

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  2. I love chakavaretty.... not the one with seeds.
    With the name jackfruit itself ,, I start drooling!!

    I m here here for the first time....
    DO visit my space whn time permits too..

    Cheers
    Sandhya
    (http://www.sandhyas-kitchen.blogspot.com)

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  3. Oh my ...this is to drool....never tot of this ..nice one dear

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  4. Adipoli Suja... Hats of to your patience to prepare this.. My favorite..

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  5. yea...well done, my fav..kothy avrunnu...Suja chehci...

    Love
    Suji

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  6. Lovely color and delicious dear...

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  7. It has been an year since I had this..taste is still in my tongue..delicious.
    Chicken perelan look super delicious and ur cake has came out so well,its hard to believe that u dont have much baking experience,u have decorated the cake so well..

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  8. ayyo kothiyavanu..i like this easy version...

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  9. Woww wat a tempting jam, really want to have some now..droolworthy jam Suja..

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  10. Delicious jam suja...jack fruit is my fav...lovely recipe..I will try it sometime.

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  11. wow suja what a colorful n delicious jam ...i love jack fruit but never got chance to taste the jam ...

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  12. Innovative ...... rich colorful n yummm ......

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  13. Thanks all..happy that you all like this traditional fruit delicacy..
    Thanks Priya..it is actually the fleshy bulbs that is used..discard the seeds.
    Vidhya and Satya give this a try..you will surely like this.

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  14. suja chakka varatti looks so delicious. have a question how u made this red color.. really superb

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  15. lovely colour.. nice way of enjoying jackfruit throughout the year..

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  16. Entammee..Superb chakka varattiyathu..Its my fav..I guess our version is difft from yours, will try to post it sometime..

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  17. wow, my fav. i really miss these here in Singapore... nicely done. wonderful texture and colour too.

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  18. I love jackfruit in curries, biryani ... but have never heard of jackfruit jam.. very new to me....I specially loved the color..!! first time here and you have a lovely blog..Do drop in at my space sometime.

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  19. really creative Suja...looks so yummy,why go to the market and buy the same jam again..thanks for sharing this :)

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  20. kothi aayittu vaiya :)...wow!!! awesome dear... enniku etiri taramo ;)

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  21. lovely jam, beautiful presentation

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  22. lovely n grt. nicce click too dear

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  23. Lovely preparation, who could resist this....love it:)

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  24. Very unique jam,love its colour...

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  25. Good idea Suja. Is this used like bread spread too?

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  26. Yes Madhu..ou can use this as a bread spread..mash it up to a jam like consistency
    Neetz ..sure tharamalloo:)

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  27. Thanks all for stopping by and for the sweet comments.

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