Wednesday, August 25, 2010

Chakka Varatti


Ripe Jack fruit - 2 kg
Jaggery: 3/4 kg
Ghee: 1/2 cup
Dried ginger powder(Chukku): 1 tbsp
Cardamom(Elakka) powder: 10-12 pcs
Cumin seed powder: 11/2 tbsp

Cut jackfruit into small pieces. Cook in a pressure cooker with little water. Take another pan and melt the jaggery using little water. Strain, remove the impurities. Pour melted jaggery to another deep bottom pan/"Uruli" and transfer to the stove. Add cooked jackfruit and stir continuously. Add 2 tbsp ghee. Also add dried ginger powder, cumin seed powder and cardamom powder. Stir continously, When its is starts sticking to the bottom of the pan, add remaining ghee. Stir continously till it forms a ball. Remove from fire. Allow it to Cool and store in an air tight container.