My mom usually during summers make chakka varatti/ jackfruit jam and bottles it. For preservation she adds loads of jaggery and ghee and it stays for an year. Chakka varatti can be used for making pradhaman( payasam/kheer) or in adai. My son simply loves to eat it just like that.I am making very less quantity and using very less amount of ghee .
INGREDIENTS
Jack fruit Steamed and pureed 1 tea cup
Jaggery powdered 1 tea cup
Ghee 1 tsp
METHOD
Heat 1/2 cup water and add the jaggery and dissolve it. Strain the impurities and keep the jaggery syrup aside.
Take a nonstick wok/kadai and add the jack fruit puree in the pan. Add the jaggery syrup and on low heat continuously stir it so that it does not stick to the bottom till a thick consistency is achieved. The mixture will leave the sides of the kadai.
Add ghee and mix it well. Turn off the heat. Let it cool naturally.
Chakka varati is ready. This can be kept in the fridge.
Chakka varati / jackfruit jam can be used in making pradhaman, adai or even used as a bread spread or in roti rolls.
Note : Remove the fruit bulbs deseed them and put in a vessel. Add water in the bottom of the pressure cooker and place the vessel inside the pressure cooker and cook for 3-4 whistles. Do not add water in the vessel containing the jackfruit. Allow to cool then blend in to a smooth paste.