Ponsa Patholi / Ripe Jackfruit Ada steam cooked with Turmeric leaves - Konkani dish

Ripe Jackfruit bulb is called Ponsa Ghoro in Konkani.Ponsa Patholi is a traditional and very popular Konkani style steam cooked sweet dish made with the thick ground batter of Raw Rice, Coconut, jaggery and  chopped Jack fruit bulb pieces, thinly spread on the Turmeric leaves stuffed with the Coconut Jaggery mixture. Ponsa  Patholi is served hot with Ghee or butter.During ripe Jackfruit season Kochi GSB People prepare this sweet dish steam cooked in chopped banana leaves.

 Ripe Jackfruit bulbs

Jaggery

The following ingredients are needed to prepare this delicious sweet dish.

Ingredients:-

Ripe Jackfruit bulb. -15
Raw Rice.               -1 cup
Coconut grating.     -1 cup
Grated Jaggery.       -1 cup
Salt.                         -to taste.
Turmeric leaf.         -2 big

For Filling the Patholi:-

Jaggery.                  -1cup
Coconut grated.      -1cup
Cardamom Powder. -1 tsp

Instructions:-

Clean and  remove the seeds from the Jackfruit bub and  chop the Jackfruit bulbs into small pieces and keep aside
.

Grate 2 cup Jaggery and keep aside.

Freshly grated 2 cup Coconut and keep aside.

Sprinkle little water on the Turmeric leaves and clean and pat dry the leaves with a clean cloth.

 Chop the Turmeric leaves into small square pieces and keep aside.

Wash and soak Raw Rice in Water for 3 hours.

Discard the Water from the soaked Raw Rice completely and grind with chopped Jackfruit bulb, 1cup grated Coconut and 1cup grated Jaggery to a smooth and thick batter without adding any Water.

Transfer the ground batter to a vessel and add Salt and mix well.

For making the fillings:-

In a vessel add 1cup grated Jaggery and add 1/4 cup Water and boil till the jaggery dissolves in Water.
Add 1cup grated Coconut and mix well with the melted Jaggery and cook till the jaggery coat with the Coconut grating.Add Cardamom powder and mix well.Stir everything well and switch off the flame.Transfer the Coconut+ Jaggery filling on a plate .

Method:-

Keep the chopped Turmeric leaf  pieces on a clean large plate.

Take a spoon full of thick ground batter  and spread it thinly on each chopped Turmeric leaves.

Place 1tbsp of the Jaggery +Coconut filling in the middle of the batter lengthwise on each leaves.

Fold the leaves filled with  ground batter and Coconut+ Jaggery fillings and carefully place all the batter filled Turmeric leaves in the steamer and steam cook for 20 minutes.

When cooked transfer the steamed Patholi on a plate.

Ponsa Patholi/ Jack fruit Ada is ready to serve hot.

.

Remove the Turmeric leaves from  Ponsa Patholi. 

Serve the sweet Patholi  hot with ghee.

Try the recipe and enjoy the dish.