We are starting the BM# 52 with first week featuring Seasonal Produce. This theme can feature one seasonal produce in different forms or different vegetables/fruits. I opted to make dishes with Jackfruit.
Jack fruit is one of my favorite fruits and I love it in all forms. Growing up, we used to get this fruit every summer and enjoyed out time, cutting open the huge fruit and sharing it with our friends and neighbors. We used to use the seeds of the jack fruit as well. I used to make chips and roast and used the seeds in gravies as well.
More on that later, sharing the backyard tree grown in my friends house.
Jackfruit special dishes are more in Kerala and one of the special dish is the Chakkavaratty. This is more of a preserve that’s store across the whole year. When I wanted to make this for ICC, ended up making Plantain Halwa. More than a preserve, I made this as halwa that was consumed right away.
Jackfruit pulp – 1 cup
Jaggery – 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 jaggery 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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