Ingredients for Chakka Vilayichath:
1. Jack fruit (Varikka Chakka type) – 2 kg
2. Ghee – 2 big spoons
3. Jaggery scraped – 2 cups
4. Coconut scraped – 2 cups
5. Cardamom powder – 1 small spoon
How to prepare Chakka Vilayichath?
1. Chop the jackfruit into small pieces and smash once using a mixer.
2. Transfer it to a thick-bottomed urli and pour water upto the level of the jackfruit.
3. Boil the contents. Keep stirring occasionally.
4. When it starts boiling, start adding ghee little by little.
5. Keep stirring. Cook jackfruit.
6. Melt jaggery in another pan, adding sufficient water.
7. Remove the foam and strain the jaggery solution.
8. Add this jaggery solution to the jackfruit and mix well.
9. Also, add coconut and mix well.
10. Continue cooking till the water content is fully absorbed.
11. Add cardamom powder and turn off the flame.
12. Transfer your Chakka Vilayichath to another container and allow it to cool.
Courtesy: Vanitha Magazine, June 25 – July 8, 2022
Note: If you keep it in the freezer, Chakka Vilayichath stays fresh for a long period. You can also use it as a filling for kozhukkatta and ada. You can add extra coconut if needed for such preparations.
Also read a few jackfruit snack and sweet recipes. Visit my page.
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