Sreeveena S from Kerala’s capital has a huge fanbase for homemade ‘chakkavaratti’

The IT skilled began promoting the jam-like protect ready from ripe jackfruit throughout the lockdown

The pandemic-induced lockdown gave a probability for many wannabe entrepreneurs to hone their expertise. Sreeveena S, a software program engineer, is amongst them. Her calling card has been home-made chakkavaratti, the jam-like protect ready from ripe jackfruit.

“The dessert has been my favorite and I relish the lengthy course of of constructing it at dwelling. Now that I’m working from dwelling, I had additional hours on my fingers to do one thing that I get pleasure from. Jackfruit season was at its peak throughout April and that’s after I considered making chakkavaratti on a massive scale. When I posted what Imade on social media platforms, particularly on the lady’s group Her Trivandrum and Eat At Trivandrum, the response was so overwhelming that I made a decision to proceed making the protect until the top of the jackfruit season,” says the 30-year-old, a resident of Manacaud within the capital metropolis.

Although she had bought homemade snacks and sweets throughout final 12 months’s Deepavali, that is her first full-fledged try at being a dwelling cook dinner! “I realised that chakkavaratti evokes nostalgia for many Keralites. I had a buyer dwelling in a home surrounded by jackfruit bushes. But she is unable to make chakkavaratti that requires lengthy hours of stirring because the fruit pulp and the jaggery soften into one another in beneficiant quantities of ghee,” Sreeveena says.

Her mom, Seethalekshmy, lends a serving to hand with reducing and cooking they usually make it twice a week, normally on Thursdays and Saturdays.

Fruity flavours

Then varikka, Chembarathi varikka, Unda varikka and Vella varikka are the varieties she generally makes use of. “A dealer from Kollam has been supplying the fruits on a weekly basis. The last batch of the fruit has already arrived,” she says. Customised varatti can be out there. “There are clients who don’t like chukku (dried ginger) and cardamom within the preparation and so I keep away from it. Some of my clients needed me to interchange natural jaggery with palm jaggery,” she provides.

With a shelf lifetime of six months, the gooey varatti may also be used as bread unfold or to make payasam, elayappam, unniyappam and the like. It is offered in 250g, 500g and one kg and above packs.

Contact: 8075210871

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