I just love jackfruit but there was time I didn’t like it’s smell. I remember nani making this preserve for us. Later this preserve was also used to make payasam. How I missed those days going to backyard with cousins selecting jackfruit peeling and then making preserve. Today I just tried to recreate it, got jackfruit from market and then made it.
4 cups chopped deseeded riped jackfruit
4 cups powdered jaggery
1 cup warm water
4 tbsp clarified butter
1 pinch dry ginger powder.
Grind jackfruit peices into fine paste and keep it aside.
Soak jaggery in warm water and then cook till it’s little thick.
Strain the syrup in heavy bottomed skillet and add in the jackfruit paste and mix well.
Add 2 tbsp of ghee and cook till the mixture starts to boil.
After 10 minutes again add 2 tbsp ghee and cook till the mixture starts to leave the sides of the pan.
Now add remaining ghee and dry ginger powder mix well and switch off the gas .
Serve warm or cold.