Experience the rich essence of Jackfruit Halwa, a delicacy straight from the heart of the Western Ghats. Crafted with pure ghee and without any flour, added colors, or preservatives, each bite encapsulates the flavorful richness of Malnad’s ripe jackfruit. Indulge in guilt-free snacking with Khadya Halwa – 100% Natural, just pure goodness.
JACKFRUIT HALWA
₹170.0
Ingredients: Jackfruit, Ghee, Natural Sugar Substitute, Cashew
Net Quantity: 250 gm
Best before 3 months from the date of manufacture.
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Q & A
Sustainability Report: Jackfruit Halwa (Chakka Varatti)
1. Product Overview & Traditional Preparation
Jackfruit Halwa, or Chakka Varatti, is a traditional sweet from Kerala and South India made by cooking ripe jackfruit pulp with jaggery and ghee until it forms a thick, jam-like consistency Kamala's CornerWikipedia. Typical ingredients include:
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Ripe jackfruit (pulp)
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Jaggery (unrefined cane sugar)
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Ghee (clarified butter)
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Flavorings: cardamom, sometimes cashew nuts — optional Kamala's CornerMy Cooking JourneyYummy Tummy
Preparation steps generally include:
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Deseed and puree or mash the jackfruit (often using a pressure cooker or pan) Kamala's CornerMy Cooking Journey
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Dissolve jaggery in water to create syrup, strain, and then combine with the jackfruit pulp in a thick-bottomed pan Kamala's CornerMy Cooking Journey
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Cook on medium to low flame with continuous stirring until moisture evaporates and it becomes thick enough to leave the sides of the pan; then add ghee and flavorings Kamala's CornerMy Cooking JourneyYummy Tummy
Storage: Can last up to 6–10 months when stored properly (airtight container) Wikipedia.
2. Environmental Impact Analysis
a) Ingredient Sourcing
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Jackfruit is abundant in tropical regions (South Asia) and seasonal; using local jackfruit can lower transport-related emissions Wikipedia+1.
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Jaggery is less processed versus refined sugar, typically produced locally, which may reduce carbon intensity of production.
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Ghee is derived from dairy and contributes higher greenhouse gas emissions (methane).
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Flavorings like cardamom and cashews may involve more transport-intensive supply chains depending on source.
b) Processing & Waste
Jackfruit processing generates significant waste: peels, seeds, and latex — potentially 60–80% of the fruit's weight PMC. These by-products can be valorized to reduce environmental burden and create value-added products (biofuels, animal feed, pectin, bioplastics) PMC.
c) Energy Use
Traditional cooking of jackfruit halwa may take 30–180 minutes depending on method (open-pot vs pressure cooker) My Cooking JourneyYummy Tummy. The energy source (gas vs induction vs solar) significantly affects the carbon footprint.
d) Preservation Benefit
Its long shelf life (months) reduces food waste and refrigeration energy — an advantage from a sustainability perspective Wikipedia.
3. Scientific Carbon Footprint Calculation (Estimated Per 100 g Serving)
Assumptions & Emission Factors
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Jackfruit pulp: Approximate CO₂e factor: 0.5 kg CO₂e per kg (assumed for tropical fruit widely grown locally)
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Jaggery: 0.8 kg CO₂e per kg (lower than refined sugar)
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Ghee: 9 kg CO₂e per kg (dairy-based)
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Energy (gas stove): ~0.5 MJ per serving → ~56 g CO₂ per MJ → ~28 g CO₂ per serving
Ingredient Quantities in 100 g Finished Halwa
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Jackfruit pulp: 70 g → 0.07 kg
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Jaggery: 25 g → 0.025 kg
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Ghee: 5 g → 0.005 kg
Emissions Breakdown
Component | Calculation | CO₂e (kg) |
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Jackfruit pulp | 0.07 kg × 0.5 kg CO₂e/kg | 0.035 |
Jaggery | 0.025 kg × 0.8 kg CO₂e/kg | 0.020 |
Ghee | 0.005 kg × 9 kg CO₂e/kg | 0.045 |
Cooking energy | fixed estimate | 0.028 |
Total | 0.128 kg CO₂e (~0.13 kg) |
Estimated total carbon footprint ≈ 0.13 kg CO₂e per 100 g serving.
4. Sustainability Summary Table
Aspect | Summary |
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Carbon Footprint | ~0.13 kg CO₂e per 100 g serving (based on assumptions) |
Resource Use | Low transport if localized jackfruit; moderate for ghee; jaggery slightly better than refined sugar |
Waste Potential | High waste ratio (peels, seeds) — but can be valorized |
Energy Usage | Moderate cooking duration; energy source matters |
Shelf-life | Long-lasting (6–10 months) reduces food waste |
Overall Tradeoff | Nutrient-rich traditional treat with moderate footprint; opportunities to reduce impact via ingredient sourcing, waste valorization, and energy choices |
5. Recommendations for Improved Sustainability
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Maximize Use of By-Products: Transform jackfruit peels and seeds into compost, biofuels, or other valorized goods to minimize waste PMC.
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Use Plant-Based Fat Substitutes: For lower carbon intensity, explore coconut oil or other plant oils in place of ghee.
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Source Locally: Use regionally sourced jaggery and spices to reduce transport emissions.
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Energy Efficiency: Prefer pressure cooking (shorter time) or solar-assisted cooking to reduce energy use.
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Eco-Packaging & Portioning: Use reusable or biodegradable storage containers; offer smaller portions to curb overconsumption and minimize waste.
References
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Recipe methods and ingredient details: Kamala’s Corner (Chakka Varatti) Kamala's Corner; My Cooking Journey (Cooking time & method) My Cooking Journey
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Seasonal/local cultivation & fruit profile: Jackfruit – Wikipedia Wikipedia; Chakkavaratti shelf life – Wikipedia Wikipedia
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Valorization of jackfruit processing waste: PMC article on jackfruit waste valorization PMC
Generated by: ChatGPT (AI Sustainability Analyst designed by Cleantech Mart Team)
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