This weekend, we went to our grocery shop which specializes in selling South Indian stuff especially from my home state, Kerala. At the entrance he had kept some jackfruit that was cut open to sell. I fell in love with it instantly and asked hubby can we buy one. He agreed immediately. While searching for other items to buy, we spotted a couple, wife is from Kerala and hubby is from Tamil Nadu. Both were showing interest in buying the Jack fruit. The guy asked Paul the owner of the shop to cut a jack fruit that he wanted to purchase, Paul immediately took a Jack fruit and cut it and gave one fruit to taste, after tasting the wife left the aisle without saying anything, hubby did the taste test, and told the shop owner, the fruit is not crunchy? Then again asked Paul to cut another jackfruit, he did that too and gave him to taste test, again his comment was fruit is not crunchy? Third time, Paul showed him about ripe Jackfruit, and told him if you buy only I will cut the fruit. He told him, he can’t buy until he does the taste test. Finally their, buying and selling ends there. My hubby was joking, and asked me if I can tell them to fry the jackfruit it is going to crunchy. I told him, don’t tell, if you tell this to him. He may not like it. Then we went there and did a taste test, yes it was really a sweet fruit, I loved it and bought it. This Jackfruit is mixture of Koozha and Varikka. There are two varieties of Jackfruit available, one is Varikkahas slightly hard inner flesh when ripe, while the other inner flesh of the ripe koozha fruit is very soft and almost dissolving.
Print recipe fromhere
Prep time: 30 minutes
Cook time: 3.30 hours
Total time: 4 hours
Yield: 1 ½ cup
- 4 cups/878 g Ripe jackfruit pulps chopped fine
- 1 ½cups/270g Jaggery
- 2 tablespoon Ghee
- 1 cup Water
- Pressure cook jackfruit pulps till soft by adding ½ cup of water for about 3 whistles and set aside for cooling.Then grind it to a smooth paste in a blender into a fine paste.
- Take jaggery in another pan and melt it by adding ½ cup water. Strain and remove any impurities from the jaggery liquid.
- Heat the jackfruit pulp and jaggery in a thick bottom pan, I used dutch oven..Allow the mixture to cook on low flame till the water is reduced.
- Remember to stir continuously and not to increase the heat,to prevent it from sticking to the vessel.Add 1 teaspoon of ghee,whenever it starts to stick,probably in every 30 minutes. .Continue the process,until you get a dark brown colored,thick and tight preserve. It took about 3 .5 hours for me.Allow it to cool naturally and keep it in a dry airtight container.
- If you want to store it for long time, freeze it. When you are ready to use it thaw well and use it.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.