Deeseed the jackfruits and chop them finely and take it in a vessel
Add little water and pressure cook the chopped jackfruit till they are nicely cooked. Allow 3-4 whistles. We can also saute the chopped jackfruit pices in ghee in a heavy bottomed pan till they are cooked and mushy. But that process will take more time than pressure cooking method. So, I prefer to pressure cook.
Once the pressure is released from the cooker, we can strain any excess water and allow it to cool and then grind it to get a nice and smooth pulp. Measure the pulp. For 1 measure of pulp we need to add 1 measure of grated jaggery. I got a cup of pulp so, I took 1 cup of grated jaggery. Keep this pulp aside
Heat a sauce pan and add the grated jaggery and add 1/4 cup of water and stir well till the jaggery gets nicely dissolved in water. Strain this jaggery juice to get rid of sand or dust particles.
Heat a pan and add the strained jaggery juice and bring it to boil. Add the jackfruit pulp and mix well. Keep stirring till they are nicely incorporated and becomes thicker
When the mixture becomes thicker, add ghee at regular intervals and keep stirring in low flame till all the ghee are nicely incorporated with the jackfruit and jaggery mixture. When the mixture started to roll like a ball without sticking to the sides of the pan, add the cardamom powder and sukku powder and mix well
Finally add ghee roasted cashews and give a good mix. You can check the consistency of the chakka varatti by taking a small quantity of halwa in your wet hands and try to make a ball. If you are able to make a ball, then switch off the flame. Take the chakka varatti in a serving bowl
You can preserve the chakka varatti by keeping in air-tight container. This has a longer shelf life. We can serve or use it as an when we need.