Sunday, May 24, 2015

Ripe Jackfruit (Ponsa) Khotto (Idly).


“Ripe Jackfruit (Ponsa) Khotto (Idly)” … A delicious steamed dish prepared with ripe jackfruit in jackfruit leaves weaved baskets … served topped with melted ghee or with fresh homemade loni/ butter, it is very tasty … Yummilicious … 

** One more dish made in weaved Jackfruit leaves basket. Ripe Jackfruit (Ponsa) Khotto is also known as Ponsa muddo or Ponsa Idly when prepared in banana leaves or Idly moulds. When using banana leaves, the leaves are cut into squares, the mixture is placed on one side and folded up into square and then steamed. Will post the recipe when I prepare later on. Here Ripe jackfruit is ground and added to rice and made into Idly / khotto / muddo. This jackfruit dish tastes very awesome. 

** The aroma fills the house and starts tickling your taste buds. These are usually had hot topped with fresh home made butter / melted ghee / honey. They taste good as it is too. I have already given the method of preparing the weaved jackfruit leaves baskets, so also the method of using Idly moulds or the perfect method of using paper cups. You can choose and follow any method you wish for making the ponsa khotto. 

** Here is the method of preparing “Ripe Jackfruit (Ponsa) Khotto (Idly)” … My Style … 

** Clean, remove the center seed of the ripe Jackfruit pieces and keep it aside and chop the flesh portion into fine pieces. You should have in all about 3 cups of chopped pieces. Keep it ready aside. 


** Heat half a cup of water and add 2 cups of jaggery/ goda/ gud cut into pieces and melt it. Remove and let cool, strain and keep aside. You can also grate and add the jaggery while grinding if you prefer it that way. 

** To be ground : Grind to a fine paste 1 cup of jackfruit pieces with 1 cup of freshly grated coconut to a fine paste with the prepared jaggery water. Consume all the jaggery water little by little while grinding. Remove and put it in a bowl. 

** Add the remaining 2 cups of jackfruit pieces to the ground paste and mix well with a pinch of salt to taste. You can add a pinch of cardamom powder too. I have not added any as I like the jackfruit flavor intact. 

** Now add about 2-3 cups of Idly rava to this and mix well. The quantity of Idly rava depends upon the amount that will hold on to the mixture. Add 2 cups first and mix well, if you find the mixture a bit watery add ¼ cup more and mix well. 

** This way finally add the third cup of Idly rava also little by little while checking the mixture. The mixture should be thick mixture and water should not leave from the sides, like that of which we prepare for rava bhakri. 


** Put Idly steamer to boil with required amount of water. Put in the jackfruit mixture into the jackfruit leaves basket or Idly moulds and keep them ready. When water comes to a boil, gently keep the Khottos in the steamer and steam for a good 30-35 minutes on medium heat. 

** After the specified time, open the lid and then shut off the gas flame and let rest for a few minutes as it is too hot. Then gently remove each khotto and place on a plate and cool for another 5-8 minutes and it is ready. 

** “Ripe Jackfruit (Ponsa) Khotto (Idly)” is done and ready to be served. Always tastes best served topped with melted ghee/ toop or fresh homemade loni/ butter. Do prepare these with fresh ripe jackfruit when in season, you can also use tinned ones. 

** This is a snack usually served in olden days for evening tea when children came home hungry though you can serve it for morning breakfast too, if sweet dishes are liked in the morning. Do try this out, children are sure to love it.

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