{"id":283018,"date":"2025-06-09T06:02:44","date_gmt":"2025-06-09T06:02:44","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/cooking-with-shobana-ponsa-gharai\/"},"modified":"2025-06-09T06:02:44","modified_gmt":"2025-06-09T06:02:44","slug":"cooking-with-shobana-ponsa-gharai","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=283018","title":{"rendered":"Cooking With Shobana : PONSA GHARAI"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div id=\"post-body-2904765467031433439\" itemprop=\"description articleBody\">\n<p>\u00a0PONSA GHARAI &#8211; RIPE JACKFRUIT DESSERT<\/p>\n<p>A very commonly available fruit in India is the jackfruit which we call Ponas in my mother tongue, Konkani. This is called Hallasinu Hannu in Kannada, Phanas in Marathi and Gujarati, and Chakka in Malayalam.<\/p>\n<p>It is encouraging to know that apart from being so yummy, jackfruits have many<a href=\"https:\/\/continentalhospitals.com\/blog\/10-amazing-health-benefits-of-eating-jackfruit\/\"> health benefits<\/a> too!\u00a0<\/p>\n<p>Elsewhere in this blog, you will find recipes for dishes made with jackfruit such as:-<\/p>\n<p>Today&#8217;s recipe is for a popular dessert made with jackfruit in our GSB Konkani community called Ponsa Gharai. It is like a payasam, served after a meal. This dessert can be served hot or refrigerated as per your preference.\u00a0<\/p>\n<p>Please remember the amount of jaggery you add will depend on the inherent sweetness of the jackfruit you use and your individual taste. The number of jackfruit bulbs used will also depend on their size. In this case, I have used 8-10.<\/p>\n<p>Do let me know if you like this item for dessert.<\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgMP2hsgu6FfkDzgGkcANlLFwagSyrs7fE5Avu4z065ZJjO9OpcqUZv6XgJRFiSOq5-psS4Uxs6VLkbl9dfv8BTKMvR9Toh7CEU7FmB_GmbWZxY90ZIY38-YspYw4yNlbLSXVCtBbRAPjotZUdswNnA7bTe4kOqsTQxjfklEl3qY5vh9aQGmLsKdqpbprrW\/s4032\/Ponsa%20Gharai.jpeg\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"3024\" data-original-width=\"4032\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgMP2hsgu6FfkDzgGkcANlLFwagSyrs7fE5Avu4z065ZJjO9OpcqUZv6XgJRFiSOq5-psS4Uxs6VLkbl9dfv8BTKMvR9Toh7CEU7FmB_GmbWZxY90ZIY38-YspYw4yNlbLSXVCtBbRAPjotZUdswNnA7bTe4kOqsTQxjfklEl3qY5vh9aQGmLsKdqpbprrW\/w640-h480\/Ponsa%20Gharai.jpeg\" width=\"640\"\/><\/a><\/div>\n<p><b><i>Ingredients:-<\/i><\/b><\/p>\n<ul style=\"text-align: left;\">\n<li>Ripe Jackfruit, 8-10 bulbs<\/li>\n<li>Fresh Coconut Gratings, 1 cup<\/li>\n<li>Jaggery, grated, 1\/2 \u00a0cup heaped\u00a0<\/li>\n<li>Ghee, 2 tbsp<\/li>\n<li>Cashewnuts, broken into halves, 6-8<\/li>\n<li>Cardamom Powder, made from 4-5 cardamom pods<\/li>\n<li>Rice Flour, 2 tsp\u00a0<\/li>\n<\/ul>\n<p><b><i>Method:-<\/i><\/b><\/p>\n<p>Cut open the jackfruit bulbs, remove the seeds from each of them\u00a0<\/p>\n<p>Chop the jackfruit bulbs into small pieces<\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiylHT5ZEuLgSJAlgXlYQEWwsZgyVNONoI5fvDDvlfGYC9SFMVgccBms2AErRECxpQcXt3vMmLTq52Xxn8rZrn3Pth7eJuRVAiSyVVYYc1bbNyPYDsrC_S16jdnUpcB3kxvc8K_blc1EAElLU-gZmxSs0OL6s1lzfuYxjlgtCdyhXiLBT7LpwrJBDxjC0_D\/s4032\/IMG_9834.jpeg\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"3024\" data-original-width=\"4032\" height=\"300\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiylHT5ZEuLgSJAlgXlYQEWwsZgyVNONoI5fvDDvlfGYC9SFMVgccBms2AErRECxpQcXt3vMmLTq52Xxn8rZrn3Pth7eJuRVAiSyVVYYc1bbNyPYDsrC_S16jdnUpcB3kxvc8K_blc1EAElLU-gZmxSs0OL6s1lzfuYxjlgtCdyhXiLBT7LpwrJBDxjC0_D\/w400-h300\/IMG_9834.jpeg\" width=\"400\"\/><\/a><\/div>\n<p>Heat the grated jaggery in a pan along with 3 tbsp of water until it melts<\/p>\n<p>Strain the jaggery liquid to remove the impurities, if any, and keep aside\u00a0<\/p>\n<p>In a mixer, grind the coconut gratings with 1 cup of water. Strain this through a muslin cloth to get the first (thick) extract of the coconut milk . Keep aside.<\/p>\n<p>Put back the ground coconut gratings in the mixer jar, add 1 cup of water and repeat the process to get the second (thin) extract of the coconut milk.\u00a0<\/p>\n<p>To this thin coconut milk extract, \u00a0add 2 tsp of rice flour and mix well so that it does not form any lumps. This helps thicken the texture of the Gharai.\u00a0<\/p>\n<p>Heat the ghee in a thick bottomed pan. Roast the cashew nuts on medium heat till they turn slightly golden. Keep aside.\u00a0<\/p>\n<p>In the same pan, add the chopped jackfruit pieces and saute till they are almost cooked<\/p>\n<p>To this, add the melted jaggery syrup, mix and bring to a boil<\/p>\n<p>Now add the thin milk extract, mix well and bring to a boil\u00a0<\/p>\n<p>Lower the heat, add the thick milk extract, mix well and once again bring to a boil<\/p>\n<p>Switch off the gas. Mix in the cardamom powder and garnish with roasted cashewnuts.<\/p>\n<p>Transfer the Ponsa Gharai to a serving bowl<\/p>\n<p>Serve hot or refrigerated, as per your preference<\/p>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjkW0WpF0s8JXt9_D3aHXGoVAtVdjVYeJ62KnvTLS4YLo2Jo-SW47m0_56wNI2-gJ70nPTYPIXyIdNvmkvYXTNHGM9MlH8rI0g_4H7965yoQ29h0sVLU2TciGujjALsSPH68wv59UKim7pjrRM5zndSf9RA8kFuueaWWt6eR8juIN-AT_AJo8isgO4Zw4EG\/s4032\/Ponsa%20Gharai.jpeg\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"3024\" data-original-width=\"4032\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjkW0WpF0s8JXt9_D3aHXGoVAtVdjVYeJ62KnvTLS4YLo2Jo-SW47m0_56wNI2-gJ70nPTYPIXyIdNvmkvYXTNHGM9MlH8rI0g_4H7965yoQ29h0sVLU2TciGujjALsSPH68wv59UKim7pjrRM5zndSf9RA8kFuueaWWt6eR8juIN-AT_AJo8isgO4Zw4EG\/w640-h480\/Ponsa%20Gharai.jpeg\" width=\"640\"\/><\/a><\/div>\n<p>\u00a0<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>\u00a0PONSA GHARAI &#8211; RIPE JACKFRUIT DESSERT A very commonly available fruit in India is the jackfruit which we call Ponas in my mother tongue, Konkani. This is called Hallasinu Hannu in Kannada, Phanas in Marathi and Gujarati, and Chakka in Malayalam. It is encouraging to know that apart from being so yummy, jackfruits have many [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":283019,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[112494,112495,112496,112497,109983,112498],"tags":[1643,112501,112500,112499],"dealstore":[],"offerexpiration":[],"class_list":["post-283018","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-for-dessert","category-gharai","category-jackfruit","category-konkani-cuisine","category-payasam","category-ponas","tag-cooking","tag-gharai","tag-ponsa","tag-shobana"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cooking With Shobana : PONSA GHARAI - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=283018\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cooking With Shobana : PONSA GHARAI - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"\u00a0PONSA GHARAI &#8211; RIPE JACKFRUIT DESSERT A very commonly available fruit in India is the jackfruit which we call Ponas in my mother tongue, Konkani. 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