Ponsa Gharai / Ripe Jackfruit Payasam.

“Ponsa Gharai/Halasina Hannina Payasa/Ripe Jackfruit Payasam” … A delicious payasam from Konkani Saraswat Cuisine … I love this one and it is a must at least once in a year in my home … It’s the season of ripe jackfruit now, so go ahead, prepare it and relish it with your family and friends … Yummilicious … 

** Ponsa Gharai/Halasina Hannina Payasa/Ripe Jackfruit Payasam is a delicious sweet dessert common in Konkani Saraswat Homes when ripe jackfruits are in season. Jackfruit is one veggie fruit that is used as vegetable when in raw state and fruit when in ripe stage, even the inner seeds are used in preparation of various dishes. It is such a wonderful and tasty fruit that it really makes you wonder at God’s creativity. The leaves are also used in preparing molds, a basket like with the coconut tree sticks from the leaf portion and Idly batter is steamed in them. I always get amazed when I go through very old books where there are so many recipes and information about food and its uses that it really puts us to shame. Technology is something the modern generation invented while the rest like food and its different aspects were already covered up by our age old ancestors. It is unfortunate that they could not document it nor could they promote it like we do it now. But hat’s off to their advanced thoughts and innovative methods we still use many of their skilled contribution. 

** Coming to ripe jackfruit, the season falls somewhere from the month of March till almost June and in Mumbai, we get them easily in the market all peeled and ready, all you have to do is just wash them, pat them dry and use them in whichever way you want. That is a blessing I am always thankful too, as I can’t imagine, removing the sticky outer thick skin and removing it from within etc. process. Frankly never liked it during childhood too, but Mom made us do it, saying we should learn everything in life. I completely agree on that, so we siblings learnt and still are able to do it if need be. But when you get it all ready at reasonable rates, why not enjoy the benefits, Isn’t it ?? Well the Ripe jackfruit has be firm and sweet for this payasam, as though you can do with the other varieties too, it does not taste the same. So choose them carefully when you buy them, they should have a bright yellow color with orangish tinge and taste really sweet. Hubby and me can eat them just as it is too, they are that tasty. I really want to try out more dishes with this awesome fruit, so keep a keen watch on my blog for many more recipes as they are in season now.  

** Well, coming to "Gharai/Payasam" this is a very famous traditional delicacy from our very own Amchi Konkani Saraswat Cuisine / GSB, that we are proud of and enjoy savoring at functions, celebrations and also during festive season when they are in season. There are so many items/dishes that can be prepared out of them, like sweet idly/muddo, dosa, malpua, mysore pak, halwa, burfi, puran poli, mulik ie deep fried fritter, patholi, payasam, Ice cream, fudge, cakes etc etc. The list is goes endless, you name them and they can be done using them, muffins taste great too, which I am yet to post. I try my best to prepare as many as possible, but sometimes some dishes remain yet to be done and even at times years pass by without actually attempting to do the same for lack of time or should I say oppertunity. This Gharai/Payasam is prepared using coconut milk, rava and jaggery, which I try to prepare at least once in a year and relish the same. Last 2 years somehow I could not prepare them, so this time I prepared them soon in order to avoid getting stuck later on in the whirlwind of never ending work. Do try them out. 

** Here is the recipe for “Ponsa Gharai/Halasina Hannina Payasa/Ripe Jackfruit Payasam” .. My Style … This post is re-edited version, though the recipe remains the same, I have just chained the main picture, made collage of the old ones ….

** Wash, wipe dry and chop 10-15 pieces of ripe jackfruits, you should get about 3 cups of the chopped pieces. Keep this ready aside. 

** Put about 4-5 cups of water in a vessel and bring to a boil, lower the heat and add in 2 cups of grated jaggery / goda and continue to cook till the jaggery has melted. Drain, if you find there is dirt or dust particles in it. I do not as we get good clean jaggery in Mumbai. 

** Add the prepared and kept ready 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 until 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 on low heat. If the gharai/payasam 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 on another burner ready). 

** Lastly add in a cup of thick coconut milk prepared and kept ready or you can use the ones available in the stores ready too. I use the readily available ones when I do not get the time to prepare the same. But I am sharing the link to the method of preparing the same at the bottom of this recipe and you can prepare them easily at home too. 

** The texture should be of thick payasam, once done remove and keep it aside covered for some time, say about 15-20 minutes to be slightly cooled. The Ripe Jackfruit Gharai is now done. The gharai always thickens up on cooling/settling. You can add in some hot water and mix the same before serving. 

** “Ponsa Gharai/Halasina Hannina Payasa/Ripe Jackfruit Payasam” is done and ready to be offered to God as Naivedyam and then distribute the same among family and friends. You can serve it warm or cold too depending upon individual choice. Personally, for me, I love it just warm, neither hot nor cold. 

** Do try out this delicious dessert / sweet payasam on any occasion of your choice. You can prepare the same just to serve on Sundays too, when the whole family sits and dines together. If you like ripe jackfruit and if you like payasams, try it, I assure you, your family and children will love the delicious jackfruit flavored dish the aroma which fills the whole home.

** You can easily prepare "Coconut Milk / Naralache Rosu" at home, Do go through the link given below, for detailed and step by step procedure of the same ......

https://gayathrifoodbytes.blogspot.com/2019/03/fresh-homemade-narlache-rosucoconut-milk.html#more

** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. 

** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….