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Posts Tagged ‘Ponsa Pathali’

PONSA PATHALI-TYPE 1(STEAMED JACKFRUIT SWEET)

This pathali can be made either with boiled rice or raw rice. Preparation with both types of rice are given below.

Ingredients:

raw rice-1cup,

coconut scrapings-1cup,

jackfruit halwa-2 cups(Click on Ponsa Halvo in Recipe List under Godsaniche/Sweets for details),

cardamom powder-1/2 tsp,

a pinch of salt and

small pieces of banana leaf(to be cured over the flame or soaked in hot water for a few seconds).

PONSA PATHALE CHOON

PONSA PATHALI

Method:

Soak rice for 3 hrs. Grind it soft. Add salt.

Mix coconut scrapings, jackfruit halwa and cardamom powder(This mix is called Puran).

Spread a small quantity of the batter on each leaf piece like a small dosa.

Place a small quantity of puran over the batter and fold the sides of the leaf along the length.

Prepare as many pieces, like this, as is possible with the available batter/puran.
Keep all of them in a cooker vessel, side by side, and steam them for 20 minutes.

NOTE 1: If boiled rice is used, soak the rice for 6hrs and grind soft without much water. The batter should be thick. Spread small quantities on the leaves with hands and then proceed further, the same way as explained above.

NOTE 2: Puran can also be made with a mixture of pikkalle nandharbhale kele(nentra pazham/large ripe kerala banana), jagerry and coconut.

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PONSA PATHALI- TYPE 2(STEAMED JACKFRUIT SWEET/SWEET JACKFRUIT IDLI)
 
This is a very delicious sweet dish prepared from fresh ripe jackfruit bulbs. This is a frequently prepared sweet dish during the season. It is liked by everyone in family. If prepared in excess, the same can be stored for a few days in the fridge. These stored  pathalis can be defrozen  and heated and eaten as such or made into slices, roasted on a tawa with a little ghee  and eaten . The taste and aroma of the roasted pathali slices are so inviting that  sometimes , it is eaten more than you would like to consume.
 
Ingredients:
ripe sweet jackfruit bulbs(deseeded and deragged) – 10 nos,
raw + boiled rice-1cup each,
coconut scrapings-1cup,
jaggery(powdered) -1cup,
ghee -1tbsp,
salt- 1/2tsp and
cardamom powder–1 tsp.
                                                              

PONSA PATHALI

Method:
Soak rice for 5 hours.
Grind rice and all the other items together to a very course and thick consistency. Add cardamom powder.
Spread a small laddleful of batter on a cured plantain leaf piece or pour in the idli stand after smearing the moulds with oil.
Fold the leaf along the length.
Make as many pieces as possible,like-wise and steam  all of  them together in a vessel for 20 mts.
Idlis are also similarly steamed.
This can be consumed immediately after it is steamed or  can  be stored for a few days in a fridge, defrost whenever it is to be used , cut slices and roast them on a pan  using a little ghee for roasting. Roast both sides.

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