Ponsa Kakkambi is a Konkani style sweet and delicious ripe Jackfruit Kheer made of ripe Jackfruit bulbs cooked with Raw Rice, Jaggery, freshly extracted Coconut milk, Cashew nuts and Cardamom powder.A detailed recipe of Ponsa Kakkambi / Ripe Jackfruit Kheer and step by step method with photos are given below.
The following ingredients are needed to prepare Ponsa Kakkambi / Ripe Jackfruit Kheer.
Ingredients:-
Ripe Jackfruit bulbs. - 8
Raw Rice. -1/2cup
Jaggery. -3/4cup
Cashew nuts. -10
Salt. - a pinch
Coconut Milk. - extracted from a large Coconut.
Instructions:-
1). Grate a large Coconut. Add the Coconut gratings into the mixer grinder. Grind to a smooth past and extract first fresh Coconut milk without adding water. Keep aside the first Coconut milk.
Ingredients:-
Ripe Jackfruit bulbs. - 8
Raw Rice. -1/2cup
Jaggery. -3/4cup
Cashew nuts. -10
Salt. - a pinch
Coconut Milk. - extracted from a large Coconut.
Instructions:-
1). Grate a large Coconut. Add the Coconut gratings into the mixer grinder. Grind to a smooth past and extract first fresh Coconut milk without adding water. Keep aside the first Coconut milk.
Add the Coconut residue and 1 cup of water into the mixer grinder and grind again and extract Second Coconut Milk. Keep aside.
Again grind Coconut residue adding 1 and 1/2cup of water and extract Third Coconut milk. Keep aside.
2). Wash 1/2 cup Raw Rice and pressure cook adding extracted Third Coconut Milk for 2 whistles.
3). Crush the Jaggery.
In a vessel add the crushed Jaggery and
little water. Boil till the Jaggery dissolves in water. Sieve the
Jaggery water to remove the impurities and keep aside.
4). Peel and crush Cardamom and keep aside.
5). Remove the seeds from ripe Jackfruit bulbs and chop each bulb into four lengthy pieces and keep aside.
Method:-
1). In a wide bottom pan add the cooked Raw Rice.Add extracted Second Coconut Milk into the pan and mix with the cooked Raw Rice.
2). Add 1tbsp Ghee into the pan and mix with the cooked Rice. Boil and cook for 3 minutes on low flame.
3). Add Jaggery water and a pinch of Salt into the pan and mix well with the cooked Rice.
4). Add Cashew nuts into the pan. Mix well and boil with Rice Jaggery mixture.
5). Boil and cook the Rice Jaggery Cashewnuts mixture for 3 minutes on low flame. Stir in between to avoid sticking to the bottom.
6). Add ripe Jackfruit bulb pieces into the pan and mix well.Boil and cook for 5 minutes on low flame. Stir contiuously till the Kheer little thickens.
7). Add the extracted First Coconut Milk into the Jackfruit kheer mixture and stir continuously on low flame.
8).When the boiling bubbles starts to appear switch off the flame.
9). Add crushed Cardamom powder into the Jackfruit Kheer and mix well.
10).Transfer the Ponsa Kakkambi / Ripe Jackfruit Kheer to a serving bowl.
A tasty and sweet Ponsa Kakkambi / Ripe Jackfruit Kheer is ready to serve.
PONSA KAKKAMBI / RIPE JACKFRUIT KHEER RECIPE.
The following ingredients are needed to prepare Ponsa Kakkambi/ Ripe Jackfruit Kheer.
Ingredients:-
Ripe Jackfruit bulbs.- 8
Raw Rice. -1/2cup
Jaggery. -3/4cup
Cashewnuts. -10
Salt. - a pinch
Coconut Milk. - extracted from a large Coconut.
Instructions:-
1). Grate a large Coconut. Add the Coconut gratings into the mixer grinder. Grind to a smooth paste and extract first Coconut milk without adding water. Keep aside the first Coconut milk.
Add the Coconut residue and 1 cup of water into the mixer grinder and grind again and extract Second Coconut Milk. Keep aside.
Again grind Coconut residue adding 1 and 1/2cup of water and extract Third Coconut milk. Keep aside.
2). Wash1/2 cup Raw Rice and pressure cook adding extracted Third Coconut Milk for 2 whistles.Keep aside.
3). Crush the Jaggery.
Ingredients:-
Ripe Jackfruit bulbs.- 8
Raw Rice. -1/2cup
Jaggery. -3/4cup
Cashewnuts. -10
Salt. - a pinch
Coconut Milk. - extracted from a large Coconut.
Instructions:-
1). Grate a large Coconut. Add the Coconut gratings into the mixer grinder. Grind to a smooth paste and extract first Coconut milk without adding water. Keep aside the first Coconut milk.
Add the Coconut residue and 1 cup of water into the mixer grinder and grind again and extract Second Coconut Milk. Keep aside.
Again grind Coconut residue adding 1 and 1/2cup of water and extract Third Coconut milk. Keep aside.
2). Wash1/2 cup Raw Rice and pressure cook adding extracted Third Coconut Milk for 2 whistles.Keep aside.
3). Crush the Jaggery.
In a vessel add the crushed Jaggery and
little water. Boil till the Jaggery dissolves in water. Sieve the
Jaggery water to remove the impurities and keep aside.
4). Peel and crush Cardamom and keep aside.
5). Remove the seeds from ripe Jackfruit bulbs and chop each bulb into four lengthy pieces and keep aside.
Method:-
1). In a wide bottom pan add the cooked Raw Rice.Add extracted Second Coconut Milk into the pan and mix with the cooked Raw Rice.
2). Add 1tbsp Ghee into the pan and mix well. Boil and cook for 3 minutes on low flame.
3). Add Jaggery water and a pinch of Salt into the pan and mix well with the cooked Rice.
4). Add Cashew nuts into the pan Mix well and boil with Rice Jaggery mixture.
5). Boil and cook the Rice Jaggery Cashewnuts mixture for 3 minutes on low flame. Stir in between to avoid sticking to the bottom..
6). Add ripe Jackfruit bulb pieces into the pan and mix well.Boil and cook for 5 minutes on low flame. Stir continuously till the Kheer little thickens.
7). Add the extracted First Coconut Milk into the ripe Jackfruit Kheer mixture and stir continuously on low flame.
8).When the boiling bubbles starts to appear switch off the flame.
9). Add crushed Cardamom powder into the Jackfruit Kheer and mix well.
10).Transfer the Ponsa Kakkambi / Ripe Jackfruit Kheer to a serving bowl.
A tasty and sweet Ponsa Kakkambi / Ripe Jackfruit Kheer is ready to serve.
4). Peel and crush Cardamom and keep aside.
5). Remove the seeds from ripe Jackfruit bulbs and chop each bulb into four lengthy pieces and keep aside.
Method:-
1). In a wide bottom pan add the cooked Raw Rice.Add extracted Second Coconut Milk into the pan and mix with the cooked Raw Rice.
2). Add 1tbsp Ghee into the pan and mix well. Boil and cook for 3 minutes on low flame.
3). Add Jaggery water and a pinch of Salt into the pan and mix well with the cooked Rice.
4). Add Cashew nuts into the pan Mix well and boil with Rice Jaggery mixture.
5). Boil and cook the Rice Jaggery Cashewnuts mixture for 3 minutes on low flame. Stir in between to avoid sticking to the bottom..
6). Add ripe Jackfruit bulb pieces into the pan and mix well.Boil and cook for 5 minutes on low flame. Stir continuously till the Kheer little thickens.
7). Add the extracted First Coconut Milk into the ripe Jackfruit Kheer mixture and stir continuously on low flame.
8).When the boiling bubbles starts to appear switch off the flame.
9). Add crushed Cardamom powder into the Jackfruit Kheer and mix well.
10).Transfer the Ponsa Kakkambi / Ripe Jackfruit Kheer to a serving bowl.
A tasty and sweet Ponsa Kakkambi / Ripe Jackfruit Kheer is ready to serve.
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