Jackfruit icecream

Ripe Jack fruit    20 nos

Milk       500 ml

Sugar     25o gms

vanila essence 1/2 teaspoon

Butter     50 gms.


Pressure cook jackfruit, allow 1 whistle to blow.  allow it to cool.  When it is cool grind to a paste.

Boil Milk.  add sugar and vanila essence.  add butter and remove from fire.  allow it to cool.

In a blender mix together jackfruit paste and milk.  Pour in ice tray and freeze to set.


Chakka Payasam (Jackfruit Kheer)


Ripe jackfruit pieces (varikka chakka)                       20  nos.

Jaggery                                  500 gms

Cardamom powder           1/2 teaspoon

cumin powder                     1 teaspoon

dry ginger                             1 small piece (crushed)

Ghee                                       2 tablespoon

Coconut pieces                        1/2 cup

Cashew nuts             1/4 cup

Coconut milk            (thick)

or milk                                     1 cup


Pressure cook jackfruit pieces along with 2 cups of water.  Allow 1 whistle to blow.  Allow it to cool and then grind to a fine paste.  Crush jaggery and add it to the jackfruit paste.  Add cardamom powder, cumin powder and crushed dry ginger.  Bring to boil, then simmer for 7 minutes.  Stir in between.  Add coconut milk, stir continuously and bring to boil.  Remove from fire.

Heat ghee.  Fry coconut pieces and cashew nuts until golden brown.  Add it to payasam.

Jackfruit Pachadi (Chakka Pachadi)

Jackfruit     1 cup

Salt         to taste

Grated coconut   1/2 cup

Green chilly          3 nos.

Curd                         1 cup

Oil                             1 tablespoon

Mustard                  1/2 teaspoon

Curry leaves         1 sprig


Cut each jackfruit pods into roundwise.  Add 2 cups water and salt and cook for 5 minutes. 

Grind togeter coconut and green chillies to a paste.  Add this to cooked jackfruit and bring to boil.  Add beaten curd and mix well.  remove from fire.  (Do not boil after adding curd)

Heat Oil, splutter mustard and curry leaves.  when it is done pour over chakka pachadi.


Chakka Erissery

During summer season jackfruits are abundant in Kerala.  Chakka erissery is special during Great Lent days. 


Raw jack fruit (about to ripe)    1 cup

Jackfruit seeds                         1 cup

Turmeric powder                                   1/4 teaspoon

Chilly powder                         1/2 teaspoon

Salt                                                     To taste


Grated coconut                                   1/2 cup

Cumin seeds                                     1/4 teaspoon

Garlic                                                  2 pods.


Coconut oil                                         1 tablespoon

Mustard seeds                         1/2 teaspoon

Urad dal                                             1 teaspoon

Dry red chilly                                      3 nos.

Curry leaves                                       2 sprig

Grated coconut                                   1/4 cup


Clean jackfruit pods and cut roundwise.  Cut jackfruit seeds lengthwise into 4 pieces.  Add 2 cups water and salt and bring to boil along with turmeric and chilly powder.  Simmer fire and cook for 10 minutes.

 Grind grated coconut, garlic, and cumin seeds to a fine paste.  Add this paste to cooked jackfruit.  Mix well and bring to boil.  Switch off flame.

 Heat oil in a pan.  Splutter mustard seeds.  Add urad dal, dry red chilly and curry leaves .  When it is done, add it to the chakka erissery.  Roast 1/4 cup grated coconut in pan until golden brown.  Add this to chakka erissery.  Now ready to serve.

Chakka Varattiyathu (Jackfruit pulp cooked in jaggery)

Another masterpiece from Kerala kitchens.  You can make a number of snacks with this basic recipe.  Nowadays with the use of pressure cooker and mixer grinder it becomes little bit easy to prepare.  Still  it is a time-consuming dish, but it does worth the pain.   In olden days this was a full day program for my grandma, mom, aunts and maids.  Altogether they started to prepare this from the morning in large Urulis (Thick-bottomed large bronze kadais) and by night the devouring smell of  chakka Halwa (one of the end product) is hovering in our home.  Granny used to pack nicely the remaining chakka varattiyathu in airtight containers and keep it for long time to make other snacks.  This time when we go for summer vacation to Kerala my co-sister made and packed it for us with love.

Chakka Upperi (Jackfruit Chips)


This crispy chips you can store even for an year.  My gradma used to make this during jackfruit season and stored it in airtight containers for a whole year.  During our childhood days it used to be a common snack in most part of the Kerala.  Ingredients:-

Chakka Chula (Raw Jackfruit)            500 gms

Salt                 to taste

Oil                   500 ml (for deep frying)


Remove the seeds from jackfruit.  Cut off  the top and bottom edge of each fruit.  Cut each fruit lengthwise.  Heat oil. Deep fry the sliced jackfruits in oil.  Stir occasionally.  When it is golden brown, take the chips out from oil and put in a steel strainer.  Sprinkle salt.  Allow it to cool and then store it in airtight containers.

Chakka Kuzhachathu(Jackfruit with coconut and spices)


Chakka chula/ Raw Jackfruit flesh            500 gms

Garlic                                                  4 cloves

Curry leaves                                       1 sprig

Salt                                                        to taste

 Grated coconut                                   1 cup

Button onion                                       3 nos.

Turmeric powder                                   1/2 tsp

Green chillies                         5 nos

For seasoning:-

Oil                                                       1 tablespoon

Mustard seeds                         1/2 teaspoon

Button Onion                                      3 nos.

Curry leaves                                       1 sprig

red chilli                                              1 no. (slit


Remove seeds from jackfruit flesh and slice it lengthwise. 

Grind grated coconut , turmeric powder , green chilly, and button onion without water.

In a thick-bottomed pan, first add 1 cup of water, then ground coconut paste, salt, curry leaves and garlic, and then sliced jackfruit,  Cover with a lid and bring to boil.  When the steam comes up (10 minutes) remove from fire.  Keep aside.  Do not open the lid.

Heat oil in a pan and add mustard seeds.  When it crackles add sliced button onion, dried red chilly and curry leaves.  Pour it over the jackfruit-coconut mix and stir the whole thing well.(Kuzhakkuka).

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