Sweet Jackfruit Cake (made of Jackfruit / Ponsa Patheli batter / peet in Cup Cake Moulds)

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

Ingredients

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)

Method

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.