Ponsa Gharai is a very popular jaggery based seasonal dessert in Coastal Karnataka. In Konkani, ponosu means ripe jackfruit. I got this recipe from my mother.
Ripe jackfruit is abundantly available in the summer time and this is one of the preparations made using the jackfruit. Pudding is made by cooking it slightly and then sweetened using jaggery. Finally it is made richer using coconut milk...!! Does it sound yummy?:-) This dessert always takes me back to childhood. As kids we used to anxiously wait till our mother made yummy delicacies using jackfruit. Those were the days!! Do give this a try and enjoy.
Ingredients:
Procedure:
Clean the ripe jackfruit. Discard the seeds and chop the clean jackfruit pods.
Now heat water (I used 2 1/2 cups) in a pot. When it comes to a boil add the chopped jackfruit pods.
Allow it to cook for 6-7 minutes on medium heat (or until it is soft but still holds its shape). Then add semolina slowly with continuous stirring (stirring is required to avoid formation of lumps).
Allow the semolina to cook (here semolina is used as a thickening agent. Some people also add rice paste instead of semolina).
Once the semolina cooks, the mixture thickens. Now add the crushed jaggery.
Mix it and allow it to melt. Once it melts, let the mixture boil for 2-3 minutes on medium heat. Then turn off the heat.
Finally add the cardamom powder and coconut milk.
Mix well until homogenous.
Ponsa Gharai is ready!!
Serve it hot or warm. Above measurement serves four people.
Ripe jackfruit is abundantly available in the summer time and this is one of the preparations made using the jackfruit. Pudding is made by cooking it slightly and then sweetened using jaggery. Finally it is made richer using coconut milk...!! Does it sound yummy?:-) This dessert always takes me back to childhood. As kids we used to anxiously wait till our mother made yummy delicacies using jackfruit. Those were the days!! Do give this a try and enjoy.
Ingredients:
- Ripe Jackfruit, chopped- 1 cup, heaping
- Sooji/ Semolina- 1/3 cup
- Jaggery - 3/4 cup (vary accordingly)
- Thick coconut milk - 1 1/4 cup
- Cardamom pods- 4-5
Procedure:
Clean the ripe jackfruit. Discard the seeds and chop the clean jackfruit pods.
Now heat water (I used 2 1/2 cups) in a pot. When it comes to a boil add the chopped jackfruit pods.
Allow it to cook for 6-7 minutes on medium heat (or until it is soft but still holds its shape). Then add semolina slowly with continuous stirring (stirring is required to avoid formation of lumps).
Allow the semolina to cook (here semolina is used as a thickening agent. Some people also add rice paste instead of semolina).
Once the semolina cooks, the mixture thickens. Now add the crushed jaggery.
Mix it and allow it to melt. Once it melts, let the mixture boil for 2-3 minutes on medium heat. Then turn off the heat.
Finally add the cardamom powder and coconut milk.
Mix well until homogenous.
Ponsa Gharai is ready!!
Serve it hot or warm. Above measurement serves four people.
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