Ponsa Godu Muddo/ Khotto (Ripe Jackfruit Sweet Idly)

“Ponsa Godu Muddo/ Khotto (Ripe Jackfruit Sweet Idly)” … a delicious steamed sweet dish from GSB Konkani Saraswat Cuisine prepared with ripe jackfruit when in season ... can be prepared as khotto in jackfruit leaves weaved baskets or muddo using turmeric leaves or as idly in molds too … tastes awesome served topped with melted ghee or fresh homemade butter … 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/ turmeric leaves or Idly molds. When using banana/ turmeric 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 one's taste buds. These are usually had hot topped with fresh home made butter/ melted ghee/ honey as is one's choice. 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 molds or the perfect method of using paper cups. You can choose and follow any method you wish for making the ponsa khotto. Do try this delicious dish when in ripe jackfruit/ ponosu is in season. 

** Here is the traditional recipe of preparing “Ponsa Godu Muddo/ Khotto (Ripe Jackfruit Sweet Idly)” … My Style … 

** Clean, remove the center seed of the ripe Jackfruit bulbs/ ponosu, rinse under running water, let drain well then cut it into small 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 : Add 1 cup of jackfruit pieces into a mixer grinder and grind to a coarse paste using pulse mode. The pieces should be just about be crushed. Remove and put it into a wide bowl. Now add about 1 cup of freshly grated coconut (soyi/ nariyal) and grind to a fine paste using the prepared jaggery water adding little by little. You can add grated jaggery and grind directly too adding little bit of water. 

** Add the remaining 2 cups of jackfruit pieces to the ground paste and further grind all together to a smooth paste. Remove and add this into the bowl along with 1/4 tsp of kala namak (rock salk/ black salt) and 1/2 to 1 tsp of cardamom (ellaichi/ yellu) powder. Mix all the ingredients well to combine a thick mixture.

** Note : I have first used 1 cup of jackfruit pieces and ground coarsely so as to get small pieces in final prepared khotto, it tastes wonderful with each bite. The rest is added to finer texture to get it perfectly softened and done. You can ground all to a fine paste and add to the mixture too, just try my method once, you will love it. The small pieces in the khotto really does taste lovely when eaten dunked in ghee/ butter. 

** Now add about 2-3 cups of Idly rava/ rice rava to this and mix well. The quantity of Idly rava depends upon the amount that will hold on to the mixture. To avoid excess add 2 cups of rice rava first, mix well, and then keep adding little by little until the mixture a bit watery as when left to rest the rice will soak up the same.

** Note : Add third cup of Idly/ rice rava 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, check picture on collage. 

** Cover the mixture well, cover and keep it aside to rest, say for about 20-30 minutes. This helps the mixture settle well and absorb the liquid in batter make it slightly dry. This procedure is a must, otherwise the result will not be soft khottos. After resting period, if you find it too thick you can add some water or if there is more liquid, you can add some more of rice rava to balance the mixture to required consistency. 

** Note : If for any reason rice rava/ idly rava is not available or you do not want to use the same, then you can just soak about 2.5 cups of normal surti kollam or idly rice for 2-3 hours and then grind it to a coarse rava texture and use in preparation of the muddo/ khotto too. This same dish can be prepared with wheat rava or kanik bansi rava too. I will be sharing them all, just use search option for more. 

** Add water in pedavana/ Idly steamer and bring to boil on medium heat. Add prepared mixture in prepared khotto/ jackfruit leaves baskets taking care to see that there is no excess liquid or else it will leak out. When the water reaches full heat, gently place the prepared khotto into the steamer, cover and cook on high heat for 5-10 minutes, then lower the heat to minimum and let cook for another 20 minutes. 

** Note : In case you want to prepare Idly use the small vati/ mold after greasing with ghee from within taking care to see that you fill it to 3/4 th level only. You can also use a large wider bowl like that of cake pan for the same too.

** After the specified time, open the lid of steamer, then shut off the gas flame and let rest for a few minutes as it is too hot. Gently remove each khotto and place on a plate and cool for another 5-8 minutes and it is ready. Similarly if Idly molds or larger pan/ cake pan is used remove and allow to rest for a good 10 minutes, run a blunt knife through the outer rim of the mold, flip it over to remove idly in one go. If larger pan then flip it over on a plate and then cut to pieces of required size.  

** “Ponsa Godu Muddo/ Khotto (Ripe Jackfruit Sweet Idly)” is done and ready to be served. Tastes best served topped with melted ghee/ toop or fresh homemade loni/ butter either as a snack/ tiffin or as a breakfast item too. These muddo's were usually served as snack in olden days for evening tea when children came home hungry from school, though you can serve it for morning breakfast too, ie. if sweet dishes are liked in the morning. Do try this out, children are sure to love it.