Jackfruits are in season and tasty chakka varatty and pradhaman (dessert) could be easily made using fresh jackfruit bulbs. Here are the recipes.
Chakka varatty
Ingredients
30 - 35 ripe jackfruit bulbs (seeds removed and cleaned)
2 - 3 tbsp water
6 - 8 tbsp ghee (add in batches)
¾ kg jaggery
Preparation
Take the cleaned jackfruit bulbs and some water in a pressure cooker
Cook them until three whistles
Allow the cooker to rest for at least 10 minutes before opening
Heat ghee in an uruli (traditional vessel)
Add the cooked jackfruit
Meanwhile, make jaggery syrup in another vessel
Pour the strained jaggery syrup into the uruli
Cook on low flame for 15 - 20 minutes until the water reduces completely
When the jackfruit and jaggery begin to stick to the bottom of the vessel, add more ghee and stir
When the mixture turns gooey and dark brown in color, turn off the flame
Cool it and store in glass jars.
Chakka pradhaman
Ingredients
1 ½ cups moong dal (washed and half cooked)
1 ½ cups jackfruit varatty
3 -4 balls jaggery
1 tbsp ghee
1 ½ cups third extract of coconut milk
1 ½ cups second extract of coconut milk
1 cup first extract of coconut milk
¼ tsp cardamom powder
¼ tsp dried ginger powder
½ cup coconut shards
Preparation
Heat an uruli
Add the half cooked moong dal, jackfruit varatty and 1 cup water
Into it add the jaggery balls
Mix until the jaggery melts
Add ghee too
Into this bubbling mixture pour the third and second extracts of coconut milk
Mix well until it boils
Now add the first extract of coconut mix
Give everything a good mix
Add the cardamom and dried ginger powders
Mix well
Turn off the flame when the payasam begins to bubble up
Meanwhile, heat ghee in another pan
Fry the coconut shards
Add these into the jackfruit pradhaman
Mix well
Delicious jackfruit payasam is ready.
