JACKFRUIT AND RICE PAYASAM - PONSA GHARAI

     Jackfruit and Rice Payasam is a tasty dessert prepared with Jackfruit slices, Rice, Coconut Milk/Milk & Jaggery/Sugar, flavoured with Cardamoms and garnished with Cashews & Almonds. Authentic Chakka Pradhaman/Jackfruit Pradhaman is the one which is quite prevalent and popular pradhaman prepared with Jackfruit.  This type of Payasam is unique to Udupi/Konkani Cuisine, and it is called 'PONSA GHARAI'.  This Jackfruit Rice Payasam recipe can be prepared with Milk/Coconut Milk and can be sweetened with Sugar/Jaggery.
     Jackfruit and Rice Payasam is a recipe which I jotted down in my first recipe book during my school days.  The first time I tried this recipe, I didn't get a chance to even taste the Payasam.  The moment I finished preparing this Payasam with few left-over Jackfruit Pods, few of our relatives visited our home unexpectedly, and there you go I served them with fuming hot Jackfruit & Rice Payasam. The whole lot just vanished off within minutes, and I had to wait for the next Jackfruit season to even taste my first trial version of this Payasam.
     Though there are different versions of the same recipe, I always use Basmati Rice for this Payasam.  But the overwhelming aroma of the Jackfruit takes off the show.  Soaked, slightly dried, and coarsely ground Basmati Rice is cooked in coconut milk along with tiny Jackfruit slices in this Payasam recipe.  This dessert is an absolute treat for people who love Jackfruit.


Cuisine - Konkani (Mangalore), India
Recipe Type - Payasam/Pradhaman/Kheer, Dessert
Difficulty -Medium
Serves - 3 - 4
Author - SM  


Soaking Time - 20-30 Minutes
Preparation Time - 25-30 Minutes
Cooking Time - 30-45 Minutes

For more PAYASAM/PRADHAMAN/KHEER Recipes, Click here ...

HOW TO COOK JACKFRUIT AND RICE PAYASAM

- PONSA GHARAI

JACKFRUIT AND RICE PAYASAM - PONSA GHARAI

 

INGREDIENTS :

Jackfruit - 1 Cup
Basmati/Raw Rice - 3 Teaspoons
Jaggery - 1/2 Cup
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 1 Cup
Cardamom - 3–4 Nos.
Water - 1/2 Cup

To Garnish :

Ghee - 1 Tablespoon
Cashew Nuts - Few
Almonds - Few

METHOD:

• Wash and Soak the Basmati Rice for about 20–30 Minutes.
• Once soaked, drain the rice and allow it to dry on a clean kitchen towel for 20–30 Minutes.
• Dry grind the Rice coarsely in a mixer.  It should not be ground into fine powder.
• Melt Jaggery in 1/2 Cup of Water, strain for any impurities and keep it aside.
• Remove the seeds from the Jackfruit Pods and cut the Jackfruit pods into thin slices. 
• Grind Cardamoms with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat Ghee in a Pan, roast Cashew nuts and sliced Almonds until they turn into golden brown.
• Cook coarsely ground Rice in 1/2 Cup of Water & 1 Cup of Thin Coconut Milk.
• Cook the rice on a low flame, stirring occasionally.
• Make sure the flame is low, and the rice doesn't stick to the bottom and burn.
• Once the rice turns soft, add Jackfruit slices to the cooked rice and cook until the jackfruit turns soft.
• Add the Cardamom powder and give a quick stir.
• Pour in the melted Jaggery to the above and allow it to boil for a few minutes on a very low flame.
• Finally, pour in the Thick Coconut Milk to the Jack Fruit & Rice Payasam and mix well.
• Cook this on a low flame for a few minutes, stirring occasionally.
• Garnish the Jackfruit & Rice Payasam with Cashew Nuts and Almonds roasted in Ghee.
• Serve the Jack Fruit & Rice Payasam hot or cold.

For HOW TO MAKE COCONUT MILK, Click here...

 

NOTES :

• Can use Basmati Rice/Raw Rice for the recipe.
• Some recipes do not powder the Rice and some recipes use Rice Flour, use as preferred.
• The soaked rice should not be allowed to dry totally. Allow it to dry only for about 20–30 minutes.
• Grind the Rice Coarsely.
• Can substitute Rice with White Rava/Semolina.  Dry roast the Semolina before adding it into the Payasam.
• Can substitute the Coconut Milk with Milk and Jaggery with Sugar/Rock Sugar.
• Adjust the consistency of the Payasam to suit your preference.
• Jackfruit imparts a natural sweetness into the Payasam, adjust the amount of Jaggery/Sugar to suit your sweet tooth.
• Once you add the Coconut Milk, start cooking on a very low flame and stir occasionally, otherwise, it may curdle.
• Make sure the flame is low, and the rice doesn't stick to the bottom and burn, which will spoil the taste of the Payasam.