Chakkavarattiyathu (ചക്കവരട്ടിയത്)
A typical kerala method of preserving Jackfruit. This jackfruit jam is also an ingredient of many kerala jackfruit recipes.
Ingredients:
Ripe Jackfruit bulbs - 4 cups
Jaggery - 2 cups
Ghee - 1 cup
Cardamom powder-1/2 tsp
Powdered ginger - a pinch
Water - as required
Directions:
Remove the seed from the jackfruit bulbs and chop them into very small pieces. Cook jackfruit (by adding about 1/4 cup of water) either in a pressure cooker or a heavy bottomed vessel till it becomes soft. Keep stirring on medium flame and slowly smash it well using a ladle. Cook it till it becomes real pulpy. Take jaggery in another pan and melt it by adding little water. Filter and remove any stones from the jaggery syrup. Now slowly add the syrup to the cooked jackfruit. Cook it on a medium flame till the water content is reduced. Remember to stir continuosly and not to increase the heat, to prevent it from sticking to the vessel. Add 1 tsp of ghee, whenever it starts to stick. Continue the process until you get a dark brown colored, thick and tight jam or till you get the required consistency. Cool it and store it in air tight jars.
A typical kerala method of preserving Jackfruit. This jackfruit jam is also an ingredient of many kerala jackfruit recipes.
Ingredients:
Ripe Jackfruit bulbs - 4 cups
Jaggery - 2 cups
Ghee - 1 cup
Cardamom powder-1/2 tsp
Powdered ginger - a pinch
Water - as required
Directions:
Remove the seed from the jackfruit bulbs and chop them into very small pieces. Cook jackfruit (by adding about 1/4 cup of water) either in a pressure cooker or a heavy bottomed vessel till it becomes soft. Keep stirring on medium flame and slowly smash it well using a ladle. Cook it till it becomes real pulpy. Take jaggery in another pan and melt it by adding little water. Filter and remove any stones from the jaggery syrup. Now slowly add the syrup to the cooked jackfruit. Cook it on a medium flame till the water content is reduced. Remember to stir continuosly and not to increase the heat, to prevent it from sticking to the vessel. Add 1 tsp of ghee, whenever it starts to stick. Continue the process until you get a dark brown colored, thick and tight jam or till you get the required consistency. Cool it and store it in air tight jars.
Labels:
Dessert,
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