This jackfruit delicacy is a traditional Kerala dessert which is prepared during jackfruit season which can also be stored for future use. Varatti means to cook until there is no moisture content left.
Ingredients
1. Jackfruit (ripe) – 2 kg (de-seeded)
2. Jaggery – 500 – 600 gm
3. Ghee – ½ cup
4. Cardamom powder – 2 tsp
5. Dry ginger powder – 1 tsp
Preparation
1. Deseed the ripe jackfruit and make puree in a mixer grinder without adding water. Keep aside.
2. Soak jaggery in enough water and heat it to a thick syrup. Strain and keep aside.
3. Boil jaggery syrup in a thick bottomed pan or kadai and lower the flame. Add the pureed jackfruit. Mix well and cook on medium flame stirring continuously till it becomes thick.
4. Add ghee at intervals. Keep stirring till it comes together.
5. Add cardamom and dry ginger powder and mix well.
6. Remove from flame. Transfer to a greased plate and spread evenly. Cool it and store.
Tips
1. Dark coloured jaggery gives a darker shade.
2. If the jaggery is pure you can add jaggery powder directly.
3. This can be used in making payasam and other dishes. (Jackfruit payasam recipe is available in the blog)
4. Adjust the quantity of jaggery according to the sweetness of jackfruit.
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