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Last Updated on June 1, 2021
"Jackfruit Halwa with Step by Step Pictures. Jackfruit Halwa, Chakka Varatti, Chakka Varattiyathu is a popular sweet in south indian and kerala. Addictive dessert of all time."
This is one of my all time favorite dessert. It is so easy to make but all you need is patience. Because this takes a lot of time to make. But totally worth the wait.
Check out these jackfruit recipes
- Chakka Varattiyathu Pressure cooker version
- Chakka Pradhaman
- Jackfruit Fritters
- Chakka Appam
- Jackfruit Barfi
How to Make Jackfruit Halwa
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Take pureed jackfruit, crushed jackfruit and chopped jackfruit in a heavy bottom large pot.
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Stir fry for 2 mins.
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Add in jaggery and mix well.
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Now keep mixing this till it starts to thicken.
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Now add in ghee little at a time and keep cooking till it thickens. It will take around 30 mins or so.
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Once the halwa starts to leave the sides of the pan. You can transfer it to a greased pan.
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Press evenly and let it set for 1 hour.
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Un mould and serve.
How to Prepare Jackfruit
USE RIPE JACKFRUITS FOR THIS
Jackfruit Puree: Take seeded jackfruit flesh in a blender and puree till smooth. Don't add any water.
Crushed Jackfruit : Take jackfruit in a blender and pulse just 3 to 4 times till it is coarsely crushed. There will be some big chunks and some small chunks.
Chopped Jackfruit: Use a knife to chop jackfruit into even tiny pieces.
TIPS & TRICKS
- Ripe jackfruit is best in this recipe.
- Don't use mushy variety of jackfruit. It will be so stringy.
- Using three texture of jackfruit makes this varatti so tasty. You get bits of jackfruit when you bite into them which makes it yummy.
- Add jaggery as per your sweet taste. You can add more or less as you like.
- Add cardamom and ginger powder and mix well.
- Add ghee little at a time.
- You can scoop the halwa as it is and serve in a bowl.
- You can transfer the halwa into a greased pan and leave it to set. Then cut into squares and serve.
STORAGE SUGGESTIONS
Jackfruit halwa can be stored in fridge for upto 3 to 4 months.
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Jackfruit Halwa
Ingredients
- 6 cups Jackfruit puree
- 2 cups Jaggery or to taste
- ½ cup Ghee
Instructions
- Take pureed jackfruit, crushed jackfruit and chopped jackfruit in a heavy bottom large pot.
- Stir fry for 2 mins.
- Add in jaggery and mix well.
- Now keep mixing this till it starts to thicken.
- Now add in ghee little at a time and keep cooking till it thickens. It will take around 30 mins or so.
- Once the halwa starts to leave the sides of the pan. You can transfer it to a greased pan.
- Press evenly and let it set for 1 hour.
- Un mould and serve.
Notes
How to Prepare Jackfruit
USE RIPE JACKFRUITS FOR THIS Jackfruit Puree: Take seeded jackfruit flesh in a blender and puree till smooth. Don't add any water. Crushed Jackfruit : Take jackfruit in a blender and pulse just 3 to 4 times till it is coarsely crushed. There will be some big chunks and some small chunks. Chopped Jackfruit: Use a knife to chop jackfruit into even tiny pieces.TIPS & TRICKS
- Ripe jackfruit is best in this recipe.
- Don't use mushy variety of jackfruit. It will be so stringy.
- Using three texture of jackfruit makes this varatti so tasty. You get bits of jackfruit when you bite into them which makes it yummy.
- Add jaggery as per your sweet taste. You can add more or less as you like.
- Add cardamom and ginger powder and mix well.
- Add ghee little at a time.
- You can scoop the halwa as it is and serve in a bowl.
- You can transfer the halwa into a greased pan and leave it to set. Then cut into squares and serve.
STORAGE SUGGESTIONS
Jackfruit halwa can be stored in fridge for upto 3 to 4 months.Pictorial:
1)Take your jackfruit mix in a heavy bottom pan. I used three texture jackfruit. I used pureed jackfruit, lightly crushed jack fruit and chopped jackfruit. Add all of them in a heavy bottom pan.
2)Check my notes section to see how I prepared jackfruit.
3)Take jackfruit mix in a pan.
4)Add in jaggery
5)Mix well so the jaggery melts
6)Keep cooking till it thickens. Keep stiring.
7)Add ghee little at a time and keep mixing.
8)I made halwa in two pans. add ghee little a time and keep mixing. It will get thick eventually.
9)Mix and cook till it thickens. It will get like a jammy texture. Keep cooking on low heat and keep mixing.
10)Now the halwa has thickened.
11)You can transfer it to a bowl and serve as it is. Or you can transfer it into a pan and set aside to cool. Then slice and serve.
12)Transfer it into a pan and set aside to cool for at least 2 to 4 hours.
13)Slice and serve.
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