There’s so much to like about this dish. Jackfruit is a beloved food of South India and, when in season, locals dice the fresh ripe fruit, combine it with a bit of ghee and jaggery, and boil off the liquid to create a dry jam or veratti that they preserve for future use.
A tablespoon of this jackfruit verrati tastes great served atop this cool, rich yogurt recipe. This is another great local recipe from Spice Village’s chef Jerry Matthew and 50 Mile Diet Restaurant. Jackfruit are bountiful in this area of Kerala where it is known as chakka.
Note: if using canned, only use the ripe fruit in syrup. Avoid canned green jackfruit. It is used in savoury vegetarian dishes.
Honey Baked Yogurt with Jackfruit Varatti Recipe
Yields 6-8 servings
Ingredients
For the Honey Baked Yogurt:
800 mls homogenized milk ¾ cup plain Greek yogurt (or 1½ cups of plain yogurt with the liquid strained out) ½ cup honey
For the Jackfruit Varatti:
1 (530 ml – 18 oz) can jackfruit in syrup (drained) or equal amount fresh ripe
2 Tablespoons ghee
¾ cup powdered jaggery
¼ teaspoon ground green cardamom
Method
For the Honey Baked Yogurt:
Bring the milk to a boil and reduce to half the volume – stirring continuously.
Remove the milk from heat and cool.
Stir in the Greek or strained yogurt followed by the honey and mix well.
Pour the liquid into small moulds or one large baking dish, place the dishes in a water bath in a larger pan and bake at 325℉ for 35 to 40 minutes in a water bath.
Remove the cooking vessel from the bath and chill in the refrigerator for at least 2 hours.
Enjoy with Jackfruit Veratti.
For the Jackfruit Varatti:
Roughly chop the jackfruit and set aside.
Heat a thick bottom pan on medium heat and melt the ghee.
Stir in the jackfruit (and if fresh cook until soft) followed by the jaggery and stir continuously until thick and sticky – about 20 minutes.Finish with the cardamom.
Enjoy with the Honey Baked Yogurt.
Thanks for trying this facesplacesandplates.com recipe.
