Remove the jackfruit pieces and clean them. Make sure you take the seed out and also the thin membrane that is around the seed. Chop the jackfruit into fine pieces and measure out the chopped pieces.

Add the chopped jackfruit pieces in a vessel and add about ½ cup of water to it. Cook the fruit in the pressure cooker for about 4 to 5 whistles or until it is very soft and mushy.

Using a hand blender, grind the cooked jackfruit to a smooth puree.

In a pan, melt the jaggery along with 1 cup of water and filter it to remove any impurities. Now return the jaggery syrup to the pan and let it boil well.

Add the ground jackfruit puree to the boiling syrup carefully and mix well.

Add about 1 tablespoon of ghee and then keep cooking the mixture in medium flame. Keep stirring every now and then and continue this until the mixture thickens.

Add about ½ tablespoon of ghee in equal interval to avoid sticking to the bottom of the pan. Keep cooking and stirring until the whole thing becomes very thick and starts to roll into a ball. At this stage you will notice that the color would have changed to dark brown, almost black and it will turn into a ball like consistency.

Add the cardamom powder and ginger powder at this stage and mix to combine.

Turn off the flame and let it cool in the pan.

Store in an air tight container and refrigerate or freeze if intending to use at a later stage.