Ponsa Gharai | Jackfruit Kheer | Payasam

5 from 2 votes

Ponsa Gharai is a quick and easy-to-make kheer or pudding recipe using ripe jackfruit, coconut milk, and jaggery (brown sugar).

Prep Time10

Cook Time8

Total Time18

Course: Desserts, sweets

Cuisine: bengali, karkala, Karnataka, Konkani, kundapur, Mangalore, Udupi

Servings:

Calories: 371kcal

Author: Kushi

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

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.