Sweet Jackfruit Cake (made of Jackfruit / Ponsa Patheli batter / peet in Cup Cake moulds)
Makes: 16 – 18 cakes or in 2 steel thalis / or in 2 deep bowls / 16 in muffin moulds
1 cup raw rice (Indian standard measuring cup of 200 ml / 8 oz capacity)
2 cups water ( for soaking rice )
Approximately 15 bulbs of ripe jackfruit with seeds removed and the flesh cleaned
3/4 cup grated coconut
¾ cup (5 – 6 tablespoons) melted and sieved jaggery ( cubes can also be used, Better to melt and clean it)
1/4 teaspoon cardamom powder
1 teaspoon oil (to grease metal cup cake pan or steel thali / bowl /muffin mould)
For the batter:
Wash and clean rice. Soak in water for 5 hours. Drain out water completely.
Chop jackfruit and keep aside.
Mix rice, grated coconut, chopped jackfruit and melted jaggery together and grind to a thick and coarse paste (like sooji texture / rawa texture) in mixer in 2 batches). Sprinkle very little water while grinding. Final color of the batter should be light brown. Add cardamon powder and mix well.
Grease metal cup cake moulds / muffin moulds / katoris or steel thalis or bowl with little oil and pour this batter up to ¾th level and steam in a steamer / pedavan / rice cooker / pressure cooker (without weight) for 25 – 30 minutes until done / till a skewer / knife inserted in the centre comes out clean. Remove from steamer and keep aside to cool for 15 minutes . Serve warm.