Chakka Varatti- Jack Fruit Halwa

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This is a season of mangoes and Jackfruits. In the wet markets of Singapore, hawkers are selling jack fruits which are of the best smell and sweetness.

And of course there are unexpected sudden showers, as well. We are unable to step out much with COVID 19, but are staying indoors and trying to relax in our weekends.

This recipe is a preparation of Kerala and they use it as a method to store Jack fruit extract for some months for making desserts during festive occasions.

What we got is only around a dozen of these and after eating a few as they were, I also made this Halwa.

The procedure is as shown below:

1.Blend the jackfruit pulp without adding water nicely. Grind and measure.
2. For one cup of pulp, take half a cup of jaggery.

3. Soak jaggery in water and mix well and filter the extract.

4. Keep a thick bottom pan, add the jaggery and let it boil.Slowly add the jackfruit pulp and a spoon of ghee.'
5. Keep stirring and cook well until the ghee separates.

This recipe can be stored if it is cooked longer and the color changes to dark brown.


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