PONSA PATHOLI (Steamed Jackfruit Cakes)

PONSA PATHOLI/Jackfuit Patholi is a delicious, sweet steamed jackfruit-rice cake filled with a jaggery and coconut filling subtly tinged with nutmeg; a traditional south Indian delight!

With jackfruits galore in a nearby market, I have been feasting on fresh and sweet ripe jackfruits (or “Ponasu” as we call it) this summer. But today, I am sharing a special aromatic steamed rice cake using fresh, and ripe jackfruits, a nostalgic dish that I used to feast on in my grandparents' houses where they had and still have huge jackfruit trees!

WHAT IS JACKFRUIT?

This exotic and tropical fruit is indigenous to Asia, especially in India (originally brought to India by the Portuguese), but more so in the southern part.

Raw or tender jackfruit is popular world over and is used to make stir fries, burger fillings, curries etc. My favorite way to enjoy that is again another south Indian dish, Kadgi Chakko (raw jackfruit in a coconut masala)..

But once the fruit ripens, it turns into these yellow, sweet and juicy pods of delicacy which south Indians love! Although it has an aroma which kinda needs getting used to (like the Asian Durian), we drool at the sight of fresh jackfruit and cannot wait to enjoy them every season. Learn more about exotic jackfruit here.

Although we love to enjoy fresh and ripe jackfruits, there are some traditional desserts or sweets that we make when jackfruits are in season.

Recently, I posted one of my favorite snacks, sweet and fluffy Jackfruit Idlis. Another delicacy is a coconut pudding or payasam/kheer or “goddi” as we call it, with chopped bits of ripe jackfruit.

But today, I will be sharing this mouthwatering delicacy which I grew up enjoying in my grandparents’ house and which every Mangalorean loves; Ponsa Patholi.

WHAT IS PONSA PATHOLI?

“Patholi” is basically a sweet, steamed rice cake with a coconut-jaggery filling; a heavenly Konkani delicacy.

Ponsa Patholi is steamed jackfruit/ponasu rice cake with coconut-jaggery filling. Ripe jackfruit is blended with soaked rice and a bit of jaggery.

This batter is then thinly spread on banana leaves (or sometimes turmeric leaves), filled with a scrumptious coconut and jaggery filling, folded over and then steamed!

Once cooked, the banana leaves are gently peeled and delicious warm/hot Jackfruit patholi is enjoyed with dollops of ghee or white homemade butter!

Traditionally, the filling is flavored with some exotic cardamom powder but this time, I have used a dash of grated nutmeg as I feel jaggery and nutmeg are a match made in heaven!

They came out so scrumptious, I cannot wait to make some more next season or when I can get hold of some canned or frozen ripe jackfruits!

So, if you do get hold of some jackfruit this season, give this delicious south Indian specialty a try and when not in season, you can still make it using canned or even frozen ripe jackfruit!

Here are some more traditional Konkani or south Indian desserts you may like:

Now, let’s see how to make scrumptious and delicious Ponsa Patholi or Jackfruit steamed Rice cakes:

Yum

PONSA PATHOLI (Steamed Jackfruit Cakes)

Prep Time: 45 minutes

Cook Time: 30 minutes

Yield: 12-15

A delicious, sweet steamed jackfruit-rice cake filled with a jaggery and coconut filling subtly tinged with nutmeg; a traditional south Indian delight!

Ingredients

1 cup rice (soaked for 2 hours)
12 to 15 jackfruit pods, deseeded and chopped
2 -3 tbsp poha/flaked rice
2 tbsp grated coconut (fresh or frozen)
2 tablespoons jaggery powder
Pinch of salt
Banana leaves (you can even use turmeric leaves)

Instructions

PREPARING THE PATHOLI BATTER:

Wash and soak rice for about 2 hours.
Wash banana leaves and cut into about 6 inch by 8 inch rectangle. Set aside to drain the water.
Meanwhile, remove the pods from jackfruit and deseed them. The seeds can be used to make curries and stir fries.
Chop the deseeded ripe jackfruit into small chunks.
Drain the soaked rice and transfer to a blender jar along with chopped jackfruit, poha, jaggery powder and grated coconut.
Blend with a little water to a smooth thick batter.
Transfer mixture to a bowl and add a pinch of salt. The consistency of the batter should be thin (or thick) enough to coat the banana leaves. The thinner the spread batter, the more delicate and tastier the outer covering of patholi!
Mix 1 cup grated coconut and 1 cup jaggery powder in a saucepan and heat until jaggery is melted and the mixture is almost dry.
Sprinkle some grated nutmeg, give it a good mix and remove from heat.

TO STEAM PONSA PATHOLIS:

Keep a large steamer on stove with some water and heat until the water starts boiling and steaming.
While the steamer is getting ready, start layering the steamed jackfruit cakes.
Using a spoon, gently spread some batter over the banana leaves and then spoon some coconut-jaggery filling in the center.
Gently fold the banana leaf over and place in the steamer. If you want, you can use toothpicks so that they do not open up while steaming.
Continue to do the same with the rest of the batter, placing the filled banana leaves one over the other making sure they have enough space to steam well.
Close the steamer and steam cook for 20 to 25 minutes.
Remove the patholis from the steamer and let cool a bit.
When serving, open the packet, peel of the banana leaves (discard the leaves), gently remove the patholis, and serve with dollops of ghee or homemade white butter!
Enjoy Foodies and Happy Eating!

Notes

The amount of jaggery used depends upon the sweetness of jackfruit.

If you can find turmeric leaves, you can make these patholis in them too!

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STEP-WISE INSTRUCTIONS TO MAKE PONSA PATHOLI/JACKFRUIT SWEET RICE CAKES:

Wash and soak rice for about 2 hours.

Wash banana leaves and cut into about 6 inch by 8 inch rectangle. Set aside to drain the water.

Meanwhile, remove the pods from jackfruit and deseed them. The seeds can be used to make curries and stir fries.

Chop the deseeded ripe jackfruit into small chunks.

Drain the soaked rice and transfer to a blender jar along with chopped jackfruit, poha, jaggery powder and grated coconut.

Blend with a little water to a smooth thick batter.

Transfer mixture to a bowl and add a pinch of salt. The consistency of the batter should be thin (or thick) enough to coat the banana leaves. The thinner the spread batter, the more delicate and tastier the outer covering of patholi!

Mix 1 cup grated coconut and 1 cup jaggery powder in a saucepan and heat until jaggery is melted and the mixture is almost dry.

Sprinkle some grated nutmeg, give it a good mix and remove from heat.

TO STEAM PONSA PATHOLIS:

Keep a large steamer on stove with some water and heat until the water starts boiling and steaming.

While the steamer is getting ready, start layering the steamed jackfruit cakes.

Using a spoon, gently spread some batter over the banana leaves and then spoon some coconut-jaggery filling in the center.

Gently fold the banana leaf over and place in the steamer. If you want, you can use toothpicks so that they do not open up while steaming.

Continue to do the same with the rest of the batter, placing the filled banana leaves one over the other making sure they have enough space to steam well.

Close the steamer and steam cook for 20 to 25 minutes.

Remove the patholis from the steamer and let cool a bit.

When serving, open the packet, peel of the banana leaves (discard the leaves), gently remove the patholis, and serve with dollops of ghee or homemade white butter or enjoy it plain!