- Jackfruit / chakka – 1 large
- Jaggery / sharkkara – Around 2 kg
- Dry ginger powder / chukku podi – 2 tbsp
- Cumin powder – 1 tbsp (Optional)
- Cardamom powder – 1 tbsp
- Ghee – Around 3 – 4 tbsp or as required
- Cashews and raisins – 2 tbsp each, to garnish (Optional)
1. Grind the jackfruit flesh in a mixer and set aside. Fry the cashews and raisins in ghee. Drain on to a paper towel.
2. Melt the jaggery with enough water and strain it. Transfer it to an uruli or any thick-bottomed pan and boil until it reaches a medium-thick consistency. Now add the jackfruit puree and stir continuously until it becomes thick adding ghee little by little. It would take at least 2 hrs. The water should evaporate completely otherwise it will get spoiled soon. Add dry ginger powder, cardamom powder and cumin powder. Mix well. Remove from fire and transfer it to a greased plate. Garnish it with fried cashews and raisins. Cut into desired shapes when it cools down or shape into a large ball and store in an airtight container / bharani. This will keep well for at least one year at room temperature or more in a refrigerator.