Monday, June 16, 2014

Ponsa Patholi

Ponsa Patholi is a Konkani delicacy. The jackfruit flavored batter is spread on a banana leaf and then stuffed with jaggery sweetened coconut. It is then steamed and served with generous amount of ghee (clarified butter). Recently I found both jackfruit and fresh banana leaves in an International store. I bought it right away thinking of this delicacy. I called my mother and noted down this recipe. Made it right away. It turned out very tasty and I was very happy as I was eating if after many years.

This post makes me nostalgic. I used to help my mother making this. Generally she used to make this in the month of June. In India, the rainy season starts in June. Fresh hot Ponsa Patholi on a rainy day is like heaven on a plate. Do try making this and enjoy!

  • Rice - 1 cup
  • Ripe Jackfruit pods, chopped - 1 1/2 cup
  • Grated coconut, fresh/frozen - 1/4 cup
  • Banana leaves - As required
For Stuffing (Choornu or Sweetened Coconut Mixture):
  • Grated coconut, fresh/frozen - 1 cup
  • Jaggery - 3/4 cup
  • Cardamom pods - 4-5


For the stuffing:

Take jaggery in a pan with couple of tablespoon of water. 

Heat it until it turns bubbly.Then add grated coconut.

Mix well and continue heating until all the moisture evaporates. Then turn off the heat and add cardamom powder. Allow it to cool. Stuffing is ready.

For the outer cover:

Wash and soak the rice for two hours. While it is soaking, prepare the rest of the things. Chop the jackfruit (discard the seeds). 

Make rectangular or square pieces of banana leaves. Then wash and pat dry using a paper towel or kitchen towel. Set it aside.

Once the rice is soaked, drain the water completely. Then add drained rice, chopped jackfruit pods, grated coconut in a blender.

Then grind them into a smooth paste without adding water. Then transfer it to a bowl.

Now arrange the banana leaves pieces side by side.

Then start spreading a small amount of the jackfruit batter until you get a thick  (not too thick) layer, as shown below.

Repeat with the rest of the batter on other banana leaves. I made a total of six of them (big sized. If the banana leaves are small then you can make 8-9 of them).
Now start spreading the sweetened coconut mixture on the center of each batter covered banana leaf, as shown below.

Now fold the banana leaf vertically (folding in) as shown below.

Place them carefully in a steamer.

Steam them for 25- 30 minutes.

Ponsa Patholi is ready!!

Serve it hot with a generous drizzle of ghee. Above measurement makes six big sized patholi and serves three people.

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