Dissolve the jaggery in warm water. Filter if necessary to remove any dirt or stones. Set aside.

In a heavy bottom kadhai or pan cook the jackfruit in 3/4 cup water until soft.

Mash it well with a wooden spoon.

Add the jaggery water to it and cook on low heat, stirring constantly.

When the mixture starts thickening and starts sticking add the ghee and keep stirring and cook until it reaches the jam consistency and the mixture starts to leave the sides.

Remove from the heat and let it cool down.

Once it gets cold, store in a air-tight jar and refrigirate.

It tastes great with bread, roti or parathas.

This recipe can also be used to make many delicious and irresistible dishes, like elai ada (pan poli), payasam, sweet idli etc and many more.