Jul 28, 2012

Kakkambi / Ponsa Gharayi / Jackfruit Kheer

Kakkambi / Ponsa Gharai / Gharayi / Jackfruit kheer / Pradhaman
A delicious dessert in Konkani cuisine, made of ripe jackfruit bulbs, thick and thin coconut milk, rice flour and jaggery !!
Color of the kheer may varies from the color of the jagger (yellow / dark yellow and brown).
Serves: 6 dessert cups
350 ml thin coconut milk (reserve 50 ml)
80 g rice flour
10 ripe jackfruit bulbs (8 big size or 10 small size), cut into ¼ - inch cubes
¾ cup / 175 ml jaggery (Please measure in Indian standard measuring cup of 200 ml / 8 oz capacity)
¼ teaspoon cardamom powder
50 ml thick coconut milk
In a wide non stick bowl, boil first add 300 ml thin coconut milk and boil on a low heat. When it starts boiling, pour rice flour evenly with one hand and simultaneously stir with a spatula with the other hand. Mixing of rice flour in boiling coconut milk is very important while making kheer / kakkambi. It should be mixed evenly - else it may form lumps. Cook rice flour in thin coconut milk on a low heat for 10 minutes / until slightly thickens / well combined.
Add cubed ripe jackfruit and mix well. Cover with a lid and cook on a low heat for 15 minutes or until well cooked. Add extra 50 ml thin coconut milk if required. Rice flour should not be thick in consistency.
At this stage, add melted and sieved jaggery 150 – 175 ml (or to taste). Mix well thoroughly until smooth. Cover again and cook on a low heat for 10 – 12 minutes until well combined with jackfruit, coconut milk and rice flour. Switch off the heat.
Finally add 50 ml thick coconut milk (3 tablespoon) and stir well gently. Sprinkle cardamom powder and serve warm.

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