Chakka Varatti Jackfruit Preserve Jackfruit Jam Phanas Halwa

Hope you are enjoying the sesaon of Mangoes and Jackfruit like me!  Jackfruit is one of the fruit in the fruity trio. 

The sesaonal items make me go to the weekly market...... the sight of various country grown veg and fruits are a feast to eyes!  While I was pushing myself through the crowd, an aroma floating in the air drew me torwards a cart selling Jackfruit :p They were fresh and a beautiful yellow in color. I couldn't resist buying so  1/2 kg ripe jackfruit pods made their way into my shopping bag, this friday.  I planned to make some traditional recipes using it.... There are traditional recipes using the raw jackfruit, ripe jackfruit and also its seeds.....

My FIL is an ardent fan of the chakka varatti (Jackfruit Preserve). Hence, I decided to make that for him this week. I realised I haven't shared the recipe here, so here it is .......

Our ancestors had a unique way of storing seasonal items to make them availale in some form to the taste buds through out the year. Sharing with you one such traditional preserve recipe using Jackfruit which is called "Chakka Varatti" / Chakka Varatiyadhu / Chakka Jam.........  Chakka Pazham means Jackfruit in  Malayalam, 'Pala Pazham' in Tamil Nadu and in  hindi it is known as 'Phanas'.

Ingredients :-

1. Jackfruit paste - 1 cup
2. Jaggery - 1 cup
3. Clarified Butter (ghee) - 1/4 cup
4. Water - 1/4 cup

Method :

• Deseed the jackfruit pods, wash and drain them. 

• Pressure cook Jackfruit pods adding little water, for two whistles. Let them cool and then blend them well to make a thick paste. 

 

• Boil jaggery adding water and let it dissolve completely. Filter the impurties and transfer the jaggery syrup into a thick bottomed deep pan / Kadai / wok.

• Bring it to boil till it comes to one thread consistency.  Lower the flame.

• Now add the Jackfruit paste, mix till they blend well with each other, on slow flame.

• Now on medium flame cook till it thickens (stirring in between).

• Once the gravy becomes thick (dropping consitency), add the ghee little by little and keep stirring till the ghee is absorbed and the mixture becomes thick and start leaving the sides.

• Let it cool. Transfer to a clean container. This you can store outside or in fridge and use a clean spoon for every use. For long life, you can even freeze them.

• I have taken it a stage earlier as it was small in quantity, which will be finished quickly. For long storage, keep stirring it till becomes dry and thick.

• This preserve can be used like a jam spread, can be dissolved in milk for making a flavoured milk, can use in making Payasam (Pradhaman) along with coconut milk. or it can be used as a stuffing in the traditional Elai Adai (a steamed sweet).