Cut the jackfruit pieces. Boil it in water till soft in a pan.
Add jaggery to it.
When it starts becoming thick, add the ghee little by little.
When it becomes thick remove from fire.
Store in a container.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.