Authentic Jackfruit Jaggery Recipe – Traditional Indian Sweet

Last Updated on 1 month by Neha Deshmukh

Authentic Jackfruit Jaggery Recipe – Traditional Indian Sweet

Okay, let’s be real. This jackfruit jaggery (or chakkai urundai as my grandmother called it) isn’t a quick weeknight dessert. It’s a labor of love, a recipe steeped in tradition, and honestly, worth every single minute. I remember watching my Ajji (grandmother) patiently stirring this for hours, the aroma filling the entire house. It’s a taste of home, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just a sweet treat; it’s a connection to generations past. Jackfruit jaggery is a deeply satisfying, naturally sweet confection with a unique, almost caramel-like flavor. It’s a bit like a healthier, more complex version of fudge! Plus, it keeps well, making it perfect for gifting or enjoying over a longer period.

Ingredients

Here’s what you’ll need to make this traditional delight:

• 4 cups ripe jackfruit pulp chopped fine (about 700-800g)
• 1.5 cups jaggery (about 300g)
• 2 tablespoons ghee (about 30ml)
• 1 cup water (240ml)

Ingredient Notes

Let’s talk ingredients, because getting these right makes all the difference!

Jackfruit: Choosing Ripe Jackfruit & Regional Varieties

Choosing the right jackfruit is key. You want a ripe jackfruit – it should yield slightly to gentle pressure, and have a sweet, fruity aroma. Don’t worry if it smells a little…pungent! That’s normal. Different regions in India have different varieties of jackfruit. In South India, chakkai is commonly used, while in other areas, you might find different types. The key is ripeness and sweetness.

Jaggery: Types of Jaggery & Their Impact on Flavor

Jaggery is unrefined sugar, and it comes in different forms. You can use regular jaggery blocks, or powdered jaggery. I prefer using a good quality jaggery that has a dark amber color. The darker the jaggery, the more molasses it contains, and the richer the flavor will be. Don’t be alarmed if your jaggery has some impurities – that’s perfectly normal!

Ghee: The Importance of Quality Ghee

Ghee is clarified butter, and it adds a beautiful richness and aroma to the jaggery. Using a good quality ghee really elevates the flavor. Homemade is best, of course, but a good store-bought brand will work too.

Step-By-Step Instructions

Alright, let’s get cooking! This takes time, so settle in and maybe put on some music.

1. First, pressure cook the chopped jackfruit pulp with 1 cup of water for 3 whistles. Let it cool completely, then blend it into a super smooth paste. This is important – no one wants chunky jaggery!
2. While the jackfruit is cooking, melt the jaggery with 1 cup of water in a separate pan. Gently simmer until the jaggery is completely dissolved. Strain the syrup through a fine-mesh sieve to remove any impurities. You want a clear, smooth syrup.
3. Now, combine the jackfruit paste and the jaggery syrup in a thick-bottomed pan or a Dutch oven. This is where the patience comes in! Cook on low heat, stirring constantly to prevent sticking. Seriously, don’t walk away!
4. Here’s the trick: add 1 teaspoon of ghee every 30 minutes as the mixture thickens. This prevents it from sticking and adds a lovely sheen. Continue cooking and stirring for approximately 3.5 hours, or until the mixture transforms into a dark brown, thick paste. It will take a while, but trust the process.
5. Once it’s cooked, let it cool completely before transferring it to an airtight container. You can freeze it for long-term storage – it actually tastes even better after a few days!

Expert Tips

A few things I’ve learned over the years…

Achieving the Right Consistency

The consistency is key. You’re looking for a paste that’s thick enough to hold its shape, but still slightly soft. It will firm up as it cools. A good test is to drop a small dollop onto a cold plate – it should set within a few seconds.

Preventing Sticking & Burning

Low and slow is the way to go. Constant stirring and the addition of ghee are crucial to prevent sticking and burning. Don’t try to rush the process!

Understanding Cooking Time & Heat Control

Cooking time can vary depending on your stove and the moisture content of the jackfruit. Keep a close eye on the mixture and adjust the heat as needed. If it’s getting too thick too quickly, lower the heat.

Variations

Want to put your own spin on things?

Vegan Adaptation

Simply substitute the ghee with a vegan butter alternative. Coconut oil also works well, but it will impart a slight coconut flavor.

Spice Level Adjustment (Cardamom, Nutmeg)

My aunt always adds a pinch of cardamom powder or nutmeg during the last 30 minutes of cooking. It adds a lovely warmth and complexity.

Festival Adaptations (Diwali, Makar Sankranti)

During Diwali, I sometimes roll the jaggery into small balls and coat them with chopped nuts. For Makar Sankranti, it’s lovely served alongside traditional sesame sweets.

Serving Suggestions

This is delicious on its own, but also pairs beautifully with a cup of hot chai. You can also serve it with a sprinkle of chopped nuts or a dollop of yogurt.

Storage Instructions

Store the jackfruit jaggery in an airtight container at room temperature for up to a week, or in the freezer for up to a month.

FAQs

Let’s tackle some common questions!

What is the best way to prepare jackfruit for this recipe?

Make sure your jackfruit is ripe! Then, chop the pulp finely and blend it into a smooth paste. Removing any seeds is also important.

Can I use sugar instead of jaggery? What adjustments should I make?

You can, but the flavor will be different. Jaggery has a unique molasses-like flavor that sugar doesn’t have. If using sugar, you might need to reduce the amount slightly, as it’s sweeter than jaggery.

How do I know when the jackfruit jaggery is cooked to the perfect consistency?

The mixture should be a dark brown color and very thick. It should pull away from the sides of the pan and form a soft, pliable paste. The cold plate test is a good indicator!

What is the shelf life of jackfruit jaggery, and how should it be stored?

It lasts up to a week at room temperature in an airtight container, or up to a month in the freezer.

Can this recipe be made in an Instant Pot or slow cooker?

While you can use an Instant Pot to initially cook the jackfruit, the long simmering process is best done in a heavy-bottomed pot on the stovetop for optimal control and texture. A slow cooker might work, but it’s difficult to achieve the right consistency and color.