Chakka Varattiyathu

Carefully cut the ripe jackfruit, remove the outer skin, and separate the yellow pods (flesh). Discard the seeds and any fibrous parts. Chop the ripe jackfruit flesh into small pieces.

In a heavy-bottomed pan, combine the chopped ripe jackfruit flesh with 50 grams of water. Cook on medium heat, stirring occasionally, until the jackfruit is very soft and mushy, about 20-30 minutes. Mash it well with the back of a spoon or a potato masher, or blend lightly to a coarse paste once cooled.

In a separate small pan, combine the jaggery with 100 grams of water. Heat on low until the jaggery completely dissolves, forming a syrup. Strain the jaggery syrup through a fine-mesh sieve to remove any impurities.