PONSA HALVO(JACKFRUIT HALWA)
Ponos(Jackfruit) is basically a tropical fruit and Konkanis make the best use of this fruit cum vegetable. Almost all the parts of the jackfruit are used in some form or other by Konkanies. You can make different type of curries out of the raw jackfruit as also different types of sweets from the ripe fruit. The edible yellow bulbs of the ripe jackfruit are consumed as it is after removing the light brown seeds and the outer white pith and it is a delicacy for the konkanies as in the case of mangoes. The seeds can be roasted and used as a snack or cooked and used for making curries.
In the season, generally in summer, when it is available in plenty, the ripe yellow bulbs, after removing the brown seeds and the outer stripe-like pith, can be converted into a halwa by roasting in ghee. This halwa has a long shelf-life and can be stored even for a whole year. A variety of sweet preparations can be made out of this as and when and as and what the taste buds demand and varieties can be dished out of this , for example, kheer, panpathali,stuffed and steamed rice balls, etc.
Ripe jackfruit should be carefully chosen either for eating its edible ripe bulbs or for making sweet dishes or making the halvo.There are two varieties of ripe jackfruit, one is called tilvo and the other, borko in Konkani. The former has fibrous, soft , mushy and very sweet yellow bulbs when ripe and the latter has a crisp and almost crunchy yellow bulbs.The ripe fruit used for eating as it is and for making sweets/kheer, etc should be from the borko variety.The tilvo variety can only be used when it is raw and for making curries.
The process of preparing the Halvo is very simple and is detailed below.
Ingredients:
ripe jackfruit-500gms(ripe yellow bulbs after removing seeds and pith),
jaggery-500gms,
cardamom powder-2tsps and
ghee-1/4 cup.
Method:
In a mixer, grind the fruit to a course consistency or the fruit can be cut into very small pieces. Add jaggery and cook in a pan. When it comes to a thick consistency, add the ghee and fry for about 15 mts till it is well roasted. Add cardamom powder and mix well.
This can be stored in a fridge for a long time. It can be consumed as it is, or can be used for making panpathaly, adding little fresh coconut scrapings and for making jackfruit paysu/kheer, etc.
Read Full Post »