Chakka Varatti is made by cooking ripe jackfruit pulp with jaggery (or sugar) and ghee over low heat for several hours until it thickens into a dense, sticky, and glossy mixture. The jackfruit is first cleaned, deseeded, and mashed or pureed before being combined with jaggery, which adds a deep, caramel-like sweetness. A generous amount of ghee is added to enhance the richness and aroma, while cardamom powder is often included for a hint of warmth and fragrance. The mixture is continuously stirred to prevent burning, allowing it to caramelize and develop a deep, complex flavor. The result is a dark, luscious, and intensely sweet preserve with a chewy texture. Chakka Varatti is typically enjoyed as a dessert or snack, often paired with steamed rice, porridge, or flatbreads like chapati or appam. It can also be used as a filling for sweets or simply eaten by the spoonful. This traditional treat is not only delicious but also packed with nutrients, making it a beloved part of Kerala’s culinary heritage.