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Chakka Varatti- Jackfruit Preserve/ Jam
Chakka Varatti- Jackfruit Preserve/ Jam

Before you jump to Chakka Varatti- Jackfruit Preserve/ Jam recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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You can make similar alterations with the oils that you use to cook your food. Olive oil, for instance, contain monounsaturated fats which are known as the good fats that fight the effects of bad cholesterol. It is also a rich source of Vitamin E which has a lot of benefits and is also great for your skin. If you presently consume lots of fresh fruits and leafy greens, you may want to think about where you’re getting them and if it’s the best source. If you choose organic foods, you can avoid the problem of consuming crops that may have been sprayed with deadly pesticides. If you can locate a good local supplier of fresh fruit and veggies, you can also consume foods that have not lost their nutrients due to storage or not being harvested at the right time.

As you can see, it is not hard to begin making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chakka varatti- jackfruit preserve/ jam recipe. To make chakka varatti- jackfruit preserve/ jam you only need 5 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Chakka Varatti- Jackfruit Preserve/ Jam:
  1. Provide 6 Cups Ripe Jack Fruit Flesh (Finely chopped)
  2. Get 3/4 to 1 Kilogram Jaggery
  3. Use 1/2 - 1 Cup Ghee
  4. Prepare 1 Tablespoon ginger Chukku / Dry powder
  5. Provide 1/2 Teaspoon Cardamom powder
Instructions to make Chakka Varatti- Jackfruit Preserve/ Jam:
  1. Deseed the flesh pieces of jackfruit and chop them into small pieces.
  2. Pressure cook the jackfruit pieces with 1 cup of water, for about 6-8 whistles or until soft.
  3. Cool down the cooked jackfruit and puree it in a mixer.
  4. Heat 'Uruli' or a heavy bottomed pan. Transfer the jackfruit pulp to the pan/uruli and let the water disappear. Stir Continously.
  5. In the meanwhile, heat a pan, melt jaggery with a cup of water, to a thick syrup.
  6. Pour the melted jaggery to the jackfruit pulp and stir continuously.
  7. Add ghee little by little, chukku, and cardamom powder.
  8. Stir continuously, on a low flame. If it is sticking to the bottom of the pan, add ghee little by little.
  9. Stir continuously without taking your hand, until oil separates from the sides, and it forms into one single lump.
  10. Note You can roll into small balls and store in an air tight container. It can be preserved for more than a year.

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