Ponsa / Ripe Jackfruit Gharayi is a sweet preparation similar on the lines of payasam. This is prepared during jackfruit season and is served at many occassions.
Chop 10-15 pieces of ripe jackfruits, you should get about 3 cups of the chopped pieces.
Put about 4-5 cups of water and bring to a boil, lower the heat and add in 2 cups of grated jaggery and continue to cook till the jaggery has melted. Add the jackfruit pieces and cook till almost 75% cooked. Do not overcook the jackfruit or else it will get mashed later on.
The pieces should remain a bit firm to be able to be relished when served. Add a pinch of saffron and a large pinch of cardamom powder to the jackfruit in jaggery water, mix well and keep it boiling ready while preparing the rava.
Heat ¼ to ½ cup of ghee in a thick bottomed Kadai, when the ghee melts add in 1 cup of Bombay rava (not the very fine variety). Fry on medium to low heat till the rawness of the rava goes and you get a nice aroma.
Lower the heat of the kadai and add in the boiling jaggery + jackfruit mixture, being careful as to not pour it all at one go. Pour it over slowly as the rava gets cooked fast and starts spluttering. Stay a bit far from the kadai and do be careful.
Mix well and cook till the rava gets cooked. If the gharayi starts becoming thick like sheera, immediately add in a cup or two of hot water and mix well. (Always Keep extra hot water ready while preparing the dish).
Now add in 200 ml of coconut milk (I used ready made coconut milk available in the market) to the rawa mixture, mix well and bring to a boil. The texture should be of thin payasam.
The Jackfruit Gharayi is ready to be served. The gharayi will become thick later on once you leave it over aside for some time. Serve hot / cold as per your taste. Both taste equally good. But this is usually served medium hot.