Huni huni Ponsache Muddo (Patholi) Haldi pannari/ Steaming Hot Ripe Jackfruit Dumplings prepared on Turmeric Leaves.

"Huni huni Ponsache Muddo (Patholi) Haldi pannari/ Steaming Hot Ripe Jackfruit Dumplings prepared on Turmeric Leaves" ... a delicious traditional sweet dish with breathtaking Aroma from GSB Konkani Saraswat Cuisine ... Enjoy them topped with generous helping Ghee/ Toop ... Yummilicious ....

** Muddo/Patholi is a viand loved by one and all Amchies, also when prepared in turmeric leaves these are breathtakingly awesome with scrumptious aroma. This is one sweet dish prepared by Konkani GSB Saraswats on festive occasions, specially during Nag Panchami, Ganesh Chaturthi / Gowri Pooja, Krishnashtami as Naivedyum. These are sweet dumplings prepared on Turmeric Leaves. Turmeric leaves being very fragrant fills the whole house with a lovely aroma while being steamed. 

** These are available in plenty during rainy season, being the main reason I guess for it being prepared for Naivedyams during this particular season. I have already posted the traditionally prepared Patholi with rice as the base and coconut jaggery churan as the filling inside. I have also prepared Patholi with apple and mango flavour too. Those were prepared with the addition of coarsely ground rice / Idly rava while this time here I have used thick rava as the basic ingredient.

** Patholi usually means that to that which churan is placed within, while muddo is that which is a one mixture placed in leaves and steamed as it is, though in some places they call it patholi too. Well what is there in a name as long as we get something yumz to taste. I have been eagerly waiting for the opportunity to prepare ponsa / jackfruit patholi in haldi paana / turmeric leaves for quite a long time now. To my dismay I always found that, when one was available the other was not. 

** Well, finally I managed to get them both together this time, so my joy knew no boundaries realizing that i could try out my favorite dish. I did not wait for a month for the festivals to come round, but just went ahead and prepared them, who knows if I get them later on I always can prepare them again, but if not, at least I will have the satisfaction of having these yummy delicious patholi topped with melted homemade ghee. Well, I am sure you all will agree with me that under the circumstances that was best choice.

** The batter / mixture for this recipe is prepared all together unlike the other patholi where there is a outer cover and inner filling. There are kept in the center as one filling. The leaves are then folded over, pressed well to form a crescent shape, sealed well and steamed for some time till done. These patholi’s are thin and long in shape. The aroma of turmeric leaves get seeped in with the prepared patholi giving it a very different and awesome flavor. Many dishes are prepared using Turmeric Leaves. 

** Kheeri is a dish which I have already posted is nothing but fine quality rice cooked in coconut milk to which turmeric leaves are added for fragrance. We can also prepared the cucumber idly on turmeric leaves. If it is difficult to get turmeric leaves in your vicinity you can prepare the same in kud- champe leaves/ champa flower leaves or you can prepare the same in teak leaves. Again you can use plantain leaves too. However it will not have the delicate flavour of turmeric leaves.

** Note: I have added a collage of detailed step by step pictures below showing the process of the making of ponsa/ jackfruit muddo/patholi. Please check for proper guidance while preparing the same. If still in doubt, you can either check on any You Tube and get the gist of it or you can leave a comment or message me for any guidance,  I will try to get back as soon as possible. It is actually not that difficult to prepare, and I am sure you will manage it very well if read the details I have mentioned properly. 

** Here is my traditional GSB Konkani Saraswat Recipe for "Huni huni Ponsache Muddo (Patholi) Haldi pannari/ Steaming Hot Ripe Jackfruit Dumplings prepared on Turmeric Leaves" ... which I learnt from my Amma ..... 

** For the preparation of Ponsa/ Ripe Jackfruit Muddo (Patholi) : Cut the edges of 6-8 turmeric leaves, wash and wipe them clean. Keep this ready. If the turmeric leaves are too big in length, you can cut them horizontally into two pieces.

** For the ponsa mixture : You will need 10-12 fresh ripe jackfruits. Remove the inner seed / bikkanda and keep it aside. You can add it to any curry, so don’t discard it. Remove any excess attached stems to it if any. You should have only the edible juicy plump fruit. Cut them roughly into small pieces. Put the pieces in the mixer grinder along with 1 cup of freshly grated coconut and grind to a semi fine paste. Do not add any water.

** If you wish you can keep a handful of chopped pieces aside and add them later on to the mixture. Lastly add in about 250 gms of grated jaggery and grind all till well combined. Again do not add any water. The Jackfruit contains enough water and once you add in the jaggery it melts and the texture becomes thinner.

** Put the ground mixture in a mixing bowl. Add in 2-3 cups of coarse rava/ lapsi/ Mangalore Rava/ Bansi Rava/ thick sooji to the mixture and mix well. Add in a pinch of salt and ½ tsp of cardamom powder (Optional) and mix well. If the mixture is a little bit thinner add in a little bit more of the rava. The mixture should come to a smooth and soft rolling ball consistency similar to that of the bhakri. Keep aside for 5-10 minutes. There should be no water leaving from sides whatsoever.

** Meanwhile keep the cut turmeric leaves in a row on a platform or table while taking care to see that the darker inner side of the leaves should be facing on the top towards you. Take a large ball of the ponsa/ jackfruit mixture and put it on the leaves in an oblong shape evenly leaving out ½ inch gap on all side of the outer edges of the leaves and ensuring you leave some space towards the top and bottom too.

** This is to ensure that when you fold over the leaves, into half moon type shapes, the center filling should get stuffed inside ie sealed within the leaves. Do not keep the mixture too thick nor too thin. I have enclosed pictures for proper knowledge of the same. Now fold over the leaves, and press gently so that they become compact. Do not apply excess pressure, which may then result in the mixture coming out of the leaves.

** Heat a pedavan/ Idly steamer/ steaming vessel with adequate amount of water. When it comes to full boil, lower the heat, keep the chalni/ plate with hole that fits into it (You get it with the vessel) and gently keep the muddo/patholi in a layer, overlapping one on another, seeing to it that they are kept with the opening side upwards. This is to ensure proper steaming and also that the mixture does not fall of if kept in any other way.

** If there are more muddo/ patholis made than that which holds in a single layer. Just steam first layer for 10 minutes and then place the second layer on top of the first one changing its angle a bit or keeping them horizontal if the first one is laid vertically and then steam for 15-20 minutes. This is to ensure that all the patholis get evenly steamed. If you place them in rows all together in one go sometimes the center ones will not get proper steam due to which they may not get cooked properly.

** When done remove and put them gently on a plate and allow to cool to room temperature. Serve ponsa muddo (patholi) topped with fresh homemade melted ghee or as it is. Anyway served this is simply delicious and lovely as a tea time break or to beat away in between hunger pangs. If it is difficult to get turmeric leaves in your vicinity you can prepare the same in kud-champe leaves/ champa flower leaves or you can prepare the same in teak leaves.