The jackfruit I got was a bit overripe to eat fresh. And then it’s Vishu and what is a better day to make something good and traditional.
Chakka varatty, the top picture and in process is reduced jackfruit flesh with pure ghee and a spoon of dry ginger powder. When done a little more, it’s an apt filling for Chakka ada or can taken with Puttu and the like. In fact when layered with rice powder for making Puttu, the steamed output will taste better.
The balls below are chakka undas made in the summer of 2018. They are still intact even after these 3 years and I enjoy them occasionally with fresh coconut slices. For unda consistency the Chakka varatty is to be cooked and reduced for another 6 hours.
The varatty I am making is without jaggery. Jaggery is recommended for making undas as it acts as a preservative too.