Chakka Pradhaman

Clean and deseed the Ripe Jackfruit. Chop into small pieces. Steam or pressure cook the Ripe Jackfruit until it is very soft. Mash it thoroughly to a smooth pulp using a potato masher or blender.

In a heavy-bottomed pan, combine Jaggery and Water. Heat over low flame until the Jaggery dissolves completely. Strain the Jaggery syrup through a fine-mesh sieve to remove any impurities.

Heat 20 grams of Ghee in the same heavy-bottomed pan. Add the mashed Ripe Jackfruit pulp and sauté for 5-7 minutes on medium-low heat, stirring continuously, until it thickens slightly and the raw aroma diminishes.