Jackfruit preserve

Name: Jackfruit preserve
Cuisine: Indian
Ingredients: ....2 Kg Ripe jackfruitonly edible part; 1/2 Kg Jaggery; 100 Gm Ghee; To taste Cardamom; To taste Jeerakam

Jaya B S @cook_7817022

My children love it! A mouthwatering dessert ....can be stored for days together if cooked to halwa consistency. Later used to make payasam or the kerala naadan chakka ada wrapped in bay leaf...try it with puttu and you will crave for more..

Jaya B S @cook_7817022

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Ingredients

....2 KgRipe jackfruitonly edible part
1/2 KgJaggery
100 GmGhee
To tasteCardamom
To tasteJeerakam

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Steps

1

Cook the jackfruit in pressure cooker on low flame. As the fruit has sufficient water content you need not add water.Let the fruit get fully cooked.Set aside to cool.
2

Make syrup of jaggery with very little water. Strain using steel mesh.
3

Open the lid of pressure cooker after it has cooled.Transfer contents into a mixie and grind to a paste.
4

Keep a heavy bottomed wok...uruli if you have one..on the stove.Pour the jaggery syrup into it...add the fruit paste and keep stirring till the contents mix well and gradually thicken.
5

. Keep adding small portions of ghee so the contents do not get burnt. This process is rather time consuming and you can do it takin small breaks during regular cooking hours.I generally stretch this over 2-3 days as that will be less tedious.Only take care to see the contents are fully covered overnight after cooling.Next morning u can start all over again.
6

When mixture almost hardens add powdered jeera and cardamom. (Optional)
7

The preserve should take the form of a slab when set if it is to be used over a period of time. Otherwise it can be stored in the fridge for later use.