Watch: How to make Chakka Varatti or Jackfruit preserve from scratch

There are mainly two varieties of jackfruits. One is called “Koozha Chakka”, which has small and mushy bulbs inside, and the other is “Varikka Chakka”, which has more firm and sweeter bulbs. For this preparation, I have used the former one. 

This preserve is normally made during early summer months. 

Preparation time: 20 mins 

Cooking time 30 - 40 mins 


1kg of jackfruit bulbs, seeds removed

400 gm of jaggery 

4 tablespoons of ghee or clarified butter

150 ml of water 


Step: 1 

Slit each jackfruit bulb with a knife and remove the seeds from it. 

Step: 2 

Chop the jackfruit blubs roughly and then grind them in batches to a smooth paste without adding water.  

Step: 3 

Transfer the jackfruit pulp to a heavy bottom Kadai or pan.

Step: 4 

Heat and melt the jaggery in 150 ml of water. Continue stirring until the jaggery dissolves completely. 

Step: 5 

Strain the jaggery syrup into the Kadai and mix well with the pulp.

Step: 6 

Cook the mix over a medium flame until it boils. It will take approximately 10 to 12 minutes. When it starts thickening, reduce the flame to low and continue stirring without a break. 

Step: 7 

Add ghee little by little at regular intervals and continue stirring until you get a dark brown coloured jam. Stir continuously to prevent it from sticking to the Kadai.


Step: 8 

Continue stirring for a further 10 more minutes to reach the rolling ball consistency. Time to switch off the flame and transfer it to a serving bowl. 

Store Chakka Varatti in the refrigerator for longer use.

How to Cut a jack fruit 

Step: 1 

Wear gloves to protect your hands from the jackfruit sap. 

Step: 2 

Coat the surface of the knife and hands with coconut oil. This will prevent the sap from sticking to the hands and knife. 

Step: 3 

Cut the jackfruit into half horizontally with a long knife and separate the two halves with your hands. Again, cut it into another half by cutting the piece vertically. 

Step: 4 

Remove the white core with a knife. 

Step: 5 

Pull out the jack fruit bulbs from the white pulp. 

Step: 6 

Slit jackfruit bulbs with a knife and remove the seeds.


Jaggery powder can also be used in place of jaggery balls. 

Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes

Video by: Raji Varghese, Special to Gulf News