Deseed the Jackfruit and chop them into small pieces, Make them a fine puree using a blender.
In a pan add in the jagerry and then add water till the immersing level of jaggery. Stir till the jagerry is completely dissolved in the water.
Once it becomes slightly thick remove from the flame and strain to remove the impurities and pour the jagerry syrup back to the pan and continue to cook. Next add in the jackfruit puree.
Mix well with a whisk so that it blends evenly with the jagerry syrup. Keep stirring and cook in a medium flame, the moisture content slowly evaporates and the halwa gets thick.
At this stage add in the ghee little by little and keep mixing evenly. Once the ghee is done the halwa will look glossy and leaves to the edges of the pan switch off at this stage. Let it cool completely and then store.
The colour of the halwa depends of the type of jagerry used. I used naatu sarkari (Desi jaggery) it has a dark brown colour and hence the halwa.
Jackfruit preserve can be used to make kheer also.
Stays good for upto a month when handled clean.
The halwa tends to get thick once it cools down
I used about 18 Jackfruit arils , you can adjust the nos as per the size of your fruit to yield 2 cups of jackfruit puree.