Chakka is the Malayalam name for jackfruit. The jackfruit pieces are cooked, pureed and cooked along with jaggery and ghee to a halwa consistency. This sauteing process is called as varattal in Malayalam and hence the name chakka varatti or chakka varattiyathu.
Jackfruit is packed with energy, dietary fiber, minerals, and vitamins. It contains no saturated fats or cholesterol, which makes it one of the healthy fruits to relish. Recent studies prove that jackfruit has medicinal properties to fight cancer. It is a seasonal fruit and can be relished throughout the year by making this chakka varatti and storing it in an air-tight container. If stored properly, it has got a good shelf life.
There are two types of jackfruit: varikka and koozha. Usually, varikka chakka is used for making chakka varatti. This chakka varattiyathu is preserved and is often used for preparing chakka pradhaman and chakka appam and many other desserts.
Let us see how to make chakka varatti recipe.
chakka varatti recipe
preparation time: 10 minutes
cooking time: 3 hours
recipe type: dessert
- ripe jackfruit flesh – 6 cups or 2 kilograms
- jaggery – 3 cups or 1-kilogram
- water – 2 cups
- ghee – 3/4 cup
- chukku(dried ginger) – 1/2 tbsp
- roasted cumin powder – 1/2 tablespoon
- cardamom powder – 1/2 tablespoon
how to make chakka varatti recipe
1.Deseed the jackfruit pieces and chop them into pieces.
2. Add 1 cup of water to a pressure cooker along with the jackfruit pieces and pressure cook for 6 to 7 whistles. Wait till the pressure subsides. Let it cool. By now, the jackfruit pieces will be cooked well.
3. Mash the jackfruit pieces with a potato masher or transfer the cooked jackfruit to a blender or a mixer jar and grind to a smooth puree. Keep aside.
4. Let us now prepare jaggery syrup for making chakka varatti. Add powdered jaggery, one cup of water to a bowl. Keep stirring till the jaggery dissolves completely. Once the jaggery is dissolved, turn off the flame and strain the mixture to remove the impurities. Pour the jaggery mixture to a bowl and boil it on a medium flame until becomes a thick syrup.
5. Meanwhile, add the jackfruit puree to a heavy bottomed pan or uruli. Keep stirring and cook on a low-medium flame till entire water evaporates.
6. Pour the jaggery syrup to the cooked jackfruit and stir continuously.
7. Add ghee little by little in between. Keep stirring continuously, otherwise, chakka varattiyathu will stick to the bottom of the pan. Keep cooking until the mixture starts leaving the sides of the pan.
8. At this stage, add dry ginger powder, roasted cumin powder and cardamom powder. Mix well. Turn off the flame. Allow the mixture to cool.
9. chakka varatti is ready. Once cool, store it in an air-tight container. If stored properly, chakka varattiyathu can be preserved for more than one year.