Ponsa Gharai is a quick and easy-to-make kheer or pudding recipe using ripe jackfruit, coconut milk, and jaggery (brown sugar).
While you are here, do check out collection of easy jackfruit recipes.
In the coastal region of Karnataka, India, summer means an abundance of mangoes and jackfruit. You go to any local market, and you can't miss the sweet smell of jackfruit and mangoes. Not only are these tropical fruits consumed directly when ripe, but all possible recipes are prepared using both ripe and unripe mangoes and jackfruit.
Last year, I posted a variety of recipes using mangoes, and this year, I have planned to share some of the traditional village-style jackfruit recipes.
You can check out village-style jackfruit curry and BBQ Jackfruit Burger if you are looking for a recipe with young raw green jackfruit.
Frankly speaking, I did not know about this gharai or kheer until I had it at my mother-in-law's house last week. All I knew was ripe jackfruit was added to traditional madgane or kheer to give madgane a seasonal flavor. Ponsa Gharai was not only tasty and flavorful; I liked the way it was prepared. No-fuss, simple and easy recipe, so I decided to share it with all of you.
Here is my in-law's simple recipe. I hope you all will give it a try!
Ponosu means ripe jackfruit. Add bite-sized pieces of ripe jackfruit to give it a sweet and unique flavor. We like to use a firm variety of ripe jackfruit called barko ponosu. Another variety of jackfruit called tulvu ponosu or tilavu ponosu is much softer and tends to get a slimy texture when cooked. So I like to avoid using tulvu ponosu when making this dish. Like any other South Indian payasam or payasa recipe, all you need is coconut milk, cardamom powder, and ghee. You can even roast and add cashews and almonds as a garnish to make it richer.
Ingredients for PONSA GHARAI | JACKFRUIT KHEER | PAYASAM
8 ripe Jackfruit pieces, cut into cubes
1 cup Thick coconut milk (Check tips)
1 cup Thin coconut milk
1 tablespoon Maida (All purpose flour or Rice flour can be used)
1 tablespoon Ghee, more to drizzle
½ cup Jaggery
¼ cup Water
¼ teaspoon Cardamom powder
How to make PONSA GHARAI | JACKFRUIT KHEER | PAYASAM
In a bowl of thin coconut milk, add 1 tablespoon of maida or rice flour and whisk to form a slurry. Check the video here.
In a pan on medium heat, add ghee. Add jackfruit cubes and saute for 2 minutes until it becomes light or pale yellow in color.
Now add jaggery along with water and cook till jaggery melts. To this, add coconut milk slurry and bring it to a boil, stirring continuously.
Lastly, add the thick coconut milk and cardamom powder and bring it to a boil again. Drizzle 1 tablespoon of ghee, mix and switch off the flame.
Tips
- The first milk that is extracted from freshly grated coconut is referred to as thick coconut milk. The second batch of milk extracted by adding additional water to the same shredded coconut is thin coconut milk. When you freshly extract coconut milk at home, you can divide it in two ways like this. Else use canned coconut milk and follow the same recipe.
- Adjust all the ingredients to taste
- This kheer thickens as it cools. You can adjust the consistency with water or more coconut milk.
- Depending on sweetness of jackfruit, adjust the amount of jaggery you add.
Video recipe for PONSA GHARAI | JACKFRUIT KHEER | PAYASAM
Detailed recipe for PONSA GHARAI | JACKFRUIT KHEER | PAYASAM
Recipe card
Ponsa Gharai | Jackfruit Kheer | Payasam
Ingredients
- 8 Jackfruit Ripe fruit pods, cut into cubes
- 1 cup Thick coconut milk Check tips
- 1 cup Thin coconut milk
- 1 tablespoon Maida or All purpose flour. Rice flour can also be used.
- 2 tablespoon Ghee
- ½ cup Jaggery
- ¼ cup Water
- ¼ teaspoon Cardamom powder
Instructions
- In a bowl of thin coconut milk, add 1 tablespoon of maida or rice flour and whisk to form a slurry. Check the video of preparing jackfruit kheer.1 cup Thin coconut milk, 1 tablespoon Maida
- In a pan on medium heat, add ghee. Add jackfruit cubes and saute for 2 minutes until it becomes light or pale yellow in color.2 tablespoon Ghee, 8 Jackfruit
- Now add jaggery along with water and cook till jaggery melts. To this, add coconut milk slurry and bring it to a boil, stirring continuously.½ cup Jaggery, ¼ cup Water
- Lastly, add the thick coconut milk and cardamom powder and bring it to a boil again. Drizzle 1 tablespoon of ghee, mix and switch off the flame.1 cup Thick coconut milk, ¼ teaspoon Cardamom powder, 2 tablespoon Ghee
Notes
- The first milk that is extracted from freshly grated coconut is referred to as thick coconut milk. The second batch of milk extracted by adding additional water to the same shredded coconut is thin coconut milk. Video shows how to extract both thick and thin coconut milk at home. Else use canned coconut milk and follow the same recipe.
- Adjust all the ingredients to taste.
- This kheer thickens as it cools. You can adjust the consistency with water or more coconut milk.
- Depending on the sweetness of jackfruit, adjust the amount of jaggery you add.
Nutrition
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