"Ponsa Godu Muddo/ Ramdan (Ripe Jackfruit Idly)" ... … a traditional sweet dish from GSB Konkani Saraswat Cuisine prepared when ripe jackfruit is in season … the season of Ponosu/ Ripe Jackfruit is almost coming to an end, so before it completely vanishes do try out these delicious sweet muddos … I am trying to finish off my yearly routine list of dishes using them and here is ponsa muddo prepared like ramdan ie steamed in larger pan (you can use idly vati too) ... Yummilicious ....
** Come season of ripe jackfruit and the endless list of delicacies that can be prepared using it start's popping out in my mind and I simply can’t resist preparing the entire list at least once in a year and enjoy to my heart's content. Jackfruit is one of the tropical fruits of a huge tree that grows as high as 30 meters, larger than mango, breadfruit etc. In season, each tree bears as many as 250 large fruits and is supposed to be one of the largest tree-borne fruits in the world. Jackfruit varies widely in size, weighing anywhere from 3 to 30 kg, and has a unique shape, size oblong or round shape with fruity flavour of bulbs within, that can be appreciated for its strong aroma from a long distance.
** Ripe jackfruit has a special aroma of its own that cannot be hidden when brought at home even if kept hidden inside the fridge While unripe fruits are green, they turn light brown and spread a strong sweet, fruity smell once ripe and the aroma fills in and around the house. The fruit is deliciously sweet in taste. Many a delicacies are prepared with this fruit both when raw and ripe. Raw jackfruit is used in curries, pickles etc. in most of the GSB Konkani saraswat homes, while the ripe ones are used in preparing sweet dishes. I have shared plenty of them and will be doing so in many variations in coming years, so if you are a foodie like me, then do follow me in my Blog, Page or on Instagram.
** I have written a lot about this delicious fruit elsewhere in the Blog under each post, so will not repeat it again here. However, I do urge all to prepare and enjoy this flavorful fruit dishes in your homes. I have already posted a dish Ripe Jackfruit khotto a sweet sort of Idly steamed in Jackfruit leaves basket and Ponsa Patholi which I have prepared with same mixture as for "Ponsa (Ripe Jackfruit) Muddo (Ramdan/Idly)". These are same dishes but the preparation method of steaming varies ie the molds or leaves used and hence the names given differently. These are a few of our GSB Konkani Saraswat Delicacies that are very famous and that which we love to relish during season.
** I have made separate posts when prepared using different mold or leaves for steaming for proper filing sake only and as I mentioned the recipe remains same with minute difference. The purpose of making these separate posts is in this fast moving pace of life people get disheartened when they see a particular dish prepared in particular mold/ way and believe it cannot be prepared otherwise. Again, on request I have re- edited this post and included the recipe along with a common link at the bottom of this recipe for access of all. I must mention here that the two pictures may differ in color which is entirely coz. of the jaggery used and in no way is there a change in recipe. Do try them.
** Here is my recipe for preparation of "Ponsa Muddo/ Ramdan (Ripe Jackfruit Idly)" .. do try it and enjoy with your family …
** 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 jaggery while grinding or use powder if you prefer it that way.
** To be ground : Add 1 cup of ripe jackfruit/ ponosu/ phanas pieces into mixer grinder and grind to a coarse paste using pulse mode. The pieces should be just 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/ powdered jaggery and grind directly too.
** Add remaining 2 cups of jackfruit/ ponosu 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 Idly as 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.
** Now wash, drain and add about 2-3 cups of Idly rava/ rice rava and mix well. The quantity of Idly rava depends upon the amount that will hold on to 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 Idly/ rice rava little by little, keep mixing, while checking the mixture. The mixture should be thick and water should not leave from the sides, like that of which we prepare for rava bhakri etc. I have shared step by step picture collage in other similar posts to which link is shared, please check if necessary.
** 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 muddos. 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 also prepared with wheat rava or kanik bansi rava too. I have shared common link which includes the same too.
** To prepare the Steamed Ponsa Muddo/ Ramdan (Ripe Jackfruit Idly) : Once the mixture is prepared, apply melted ghee to inner base of a round cake tin or large steel bowl and fill the mixture to ¾ th level only. You can use 2-3 round bowls to prepare them depending upon the quantity required. Again, remember not to fill the bowls completely with mixture there should be a gap left for proper steaming of the muddo.
** Add sufficient water in Idly Pedavana/ Steamer and bring to boiling point. Place separator and then place the vessel on it and cover with the lid tightly. If steaming in 2-3 layers, then place separator plates and place all the mixture-filled bowls in one go. Now steam on high for 5- 10 minutes or until you see steam escaping from covered lid, then lower the heat and continue to steaming for 15-20 minutes or until done.
** Note : Steaming time depends upon size of the molds used and also the size of steamer, no of stacking done etc. However, maximum steaming time is approximately 30 minutes and does not really need more time. Again, excess steaming turns the muddo hard textured as the water content within them gets over dried, so be careful, and steam accordingly. If still unsure you can check by inserting a knife or wooden stick just like how we check out the cooking of a cake, if it comes out clean it’s done.
** When steamed and done, remove molds immediately from steamer with the help of tongs, keep them aside and let cool a bit. Run a blunt knife through the edges on inner side of molds and gently flip it over in one go, they come out beautifully intact. Ponsa Godu muddo is ready and done, you can follow the same procedure with remaining batter if any to prepare more muddo/ ramdan as is required.
** This post has been re-edited just to include the recipe here too on request which otherwise had to be accessed via link shared, inconvenience regretted. The main picture is changed while the one above is the same, the difference in color is coz. of the jaggery used while the taste remains same.
** "Ponsa Muddo/ Ramdan (Ripe Jackfruit Idly)" is done and ready to be served. Tastes best served topped with homemade melted ghee (toop) or loni (butter). You can enjoy these as snack, tiffin or as a breakfast item too. Do try this; I am sure both children as well as elders are sure to love it. We should continue to prepare traditional dishes to avoid them moving away completely from our future generation’s life. These days most of the people are moving by to their roots be it in case of food or when it comes to lifestyle, realizing the importance of what our ancestors handed down to us.
** We GSB Konkani Saraswat's, prepare these sweet ponsa/ ripe jackfruit muddo and serve as snack for evening tea when children came home hungry from school, though you can serve it for morning breakfast too, ie. If preferred as some people are not in favor of sweet dishes early morning. In my home we relish 1-2 of these idly served with ghee or butter along with usli/ upma for breakfast as by doing so it balances the sweetness of the dish and makes the breakfast a heartwarming one. Our ancestors had this habit of serving combo breakfast items and I have followed that habit from my Amma, I have shared many and you will find them in blog if browsed through along with a article on it.
** The same can be prepared in a small bowl/ ramekins like that of a idly vati say about 3 inches in dia and 2-3 inches deep or any other smaller bowls too. Recipe and procedure remains the same except when smaller vati is used steaming timings may differ. Just insert a knife in center to check if done after steaming for 30 minutes, if it comes out clean, it's done, if not steam it for another 10 minutes or until done. You may check the recipe and pictures in the link shared below for the same.
** For the “Ripe Jackfruit khotto” Recipe, Please follow the link given below ….
* Also sharing below a common link to all “Ponosu/Ripe Jackfruit” recipes posted already in the Blog, do check out the same and try out the recipes and enjoy with your family and friends, they are all healthy and tasty ....
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