Jackfruit pulp - 1 cup
Jaggary - 1/2 cup
Ghee - 2 tbsp
Cardamon a pinch
How to make the Chakka Varatti
Peel and wash the jackfruit. In a pressure cooker, take the fruit and add little water. Pressure cook till tender. Allow to cool and pulse to a paste.
In a non stick pan, bring the paste to boil, add grated jaggary and cook while you keep stirring non stop.
When the paste comes to a thick consistency, add the ghee and stir to combine well.
Finally add the cardamom and switch off.
I actually pressure cooked and stored for over 10 days. And the whole halwa took up 10 mins of cooking time.
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