Ponsa Gharai is very popular jaggery based seasonal desert . Ponosu means jackfruit in Konkani . It is available during late summer and in around till heavy monsoon hits . Various delicacies are prepared from ripe jackfruit like Ponsa Mulik , Ponsa Muddo ( refer my previous blogs for these two recipe ) and Ponsa Gharai . This payasam is jaggery based and has coconut milk too . The tender coconut helps to bring a distinct flavour along with sweet jackfruit . I personally love to eat this piping hot in the rainy days . You can eat it cold too .

Ingredients :

1 . Jackfruit pieces – 2 cups full .

2 . Grated coconut – 4 cups .

3 . Jaggery powder – 1 1 / 2 cups .

4 . Tender cashew nuts – 1 cup .

5 . Ghee – 1 tbsp .

6 . Cardamom powder – 1 tsp .

7 . Rice flour or maida – 2 tsp .

Method :

1 . Clean and cut the ripe jackfruit . Discard the seeds and chop the clean jackfruit pods .

2 . In a mixer blender , grind coconut with little water to extract thick milk .

3 . Sieve it in thin muslin cloth and extract first thick milk .

4 . Repeat the process to extract 2 and 3 milk .

5 . Heat ghee and fry jackfruit pieces in slow flame till 4 – 5 minutes , don’t make it meshy and keep aside .

6 . Keep half of the fried jackfruit pieces aside . Take out another half and grind to a smooth paste without adding water and keep aside .

7 . In a small bowl add rice flour or maida and thin extract of coconut milk approximately 1/4 cup mix well and prepare slurry .

8 . In a thic bottom vessel heat the second extract of coconut milk with tender cashew nuts and cook till done .

9 . Once the cashew nuts are cooked add jaggery powder . Stir well until jaggery dissolve . Now add jackfruit paste stir well and cook for 8 – 10 minutes .

10 . Now add slurry to this and cook 4 – 5 minutes till it becomes thick . Stir continuously while cooking to avoid forming of lumps .

11 . When it boils add fried jackfruit pieces . Take a quick boil and switch off the flame . Now add first extract of the coconut milk mix well .

12 . Sprinkle some cardamom powder .

13 . Serve hot .