Chakka Varattiyathu


Chakka Varattiyathu



  1. Jackfruit / chakka – 1 large
  2. Jaggery / sharkkara – Around 2 kg
  3. Dry ginger powder / chukku podi – 2 tbsp
  4. Cumin powder – 1 tbsp (Optional)
  5. Cardamom powder – 1 tbsp
  6. Ghee – Around 3 – 4 tbsp or as required
  7. 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.


Chakka PazhamGround chakka pazhamChakka Varatti

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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