Chakka varattiyatu or Jackfruit halwa

Chakka varattiyatu or Jackfruit halwa

Chakka varattiyatu or Jackfruit halwa is a sweet dish prepared using ripe jackfruits.

Chakka varattiyatu is a traditional jackfruit dish of Kerala. Riped jackfruits and jaggery are the main ingredients for making this delicious recipe. When compared to other jackfruit dishes this would take more time for its preparation. Sweetness of jackfruit along with the jaggery syrup gives a unique flavour to this recipe. Out of the two main varieties of jackfruit (Chakka) found in Kerala, Varikka Chakka is preferred for making this recipe as it is more sweeter, firm and fleshy than Kuzha chakka. The quantity of jaggery depends on the sweetness of jackfruit. If the jackfruit is not that sweet, it’s advisable to use more jaggery syrup. Even though it’s a time-consuming recipe, once prepared you would enjoy the taste of this yummy dish. This recipe is normally prepared during the summer season as this is the time when we get jackfruits in abundance.

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Ingredients for making Chakka varattiyatu or jackfruit halwa
  • 5-6 cups of deseeded and cleaned jackfruits
  • 1 1/2 cup of grated coconut
  • 1 teaspoon of dry ginger powder (Chukku podi)
  • 4-5 crushed and powdered cardamom
  • 2 tablespoon of ghee
  • 11/2 cup of water
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Method of preparation
  • Make the jackfruits into small pieces.
  • In a pressure, cook the sliced and chopped jackfruit pieces along with water. Keep it for about 7-8 whistles.
  • Heat 1/2 cup of water and jaggery in a pan. Once the jaggery is melted completely strain this for impurities and keep it aside.
  • Transfer the cooked jackfruit to a wide necked vessel called by the name ‘urali’. If the quantity is small we can also use heavy bottom frying pans.
  • Add the melted jaggery and heat it until the mixture gets thick. Keep on simmering and stirring the mixture.
  • In between little ghee can be added to have a fine taste.
  • Keep the flame on medium to low and continue stirring.
  • When the mixture sticking to the pan, add little ghee.
  • When the mixture attains a ball like shape, remove from the flame and keep it aside for cooling
  • Once cooled, Chakka varattiyatu is ready for serving. You can also store this recipe in an air tight container for after use.

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