This is my 350th recipe post, and I am celebrating this milestone with a very traditional konkani dessert delicacy called "Ponasa Muddo".
"Ponasa Muddo" is a very popular dessert made by the konkani coummunity. "Ponos" means ripe jackfruit in konkani. "Muddo" means steamed dumpling.
The batter of the dumplings is normally spread on the leaf of the teak wood tree, and the steamed, but its not very easy to find teak wood leaves these days, we steam them in banana leaves.
If you cannot find either of them, you could use regular idli moulds or even steel bowls to steam them.
When served with Ghee, this tastes really great..
Ripe jackfruit flesh - 8 pieces
Jaggery grated - 1 cup ( 200 ml)
Coconut grated - 1 cup (200 ml)
Idli Rava - 1 cup (200 ml)
Salt - 1/2 tsp
Coarsely grind the ripe jackfruit flesh in a blender for 30 seconds and transfer to a large bowl.
In the same manner, coarsely grind the grated coconut for 30 seconds and add it to the same bowl containing the jackfruit flesh.
Now add the Idli Rava, grated jaggery and salt to the same bowl. Mix well, if the mixture/batter is too dry add a few teaspoons of water.
Keep this bowl aside for 2-3 hours so that all the ingredients are soaked/mixed well.
When you are ready to make the dumplings, take a few pieces of banana leaves, wash them well, if they are very fresh they could tear apart, so lightly soften them by holding them above the gas flame for a few seconds, they will soften immediately. Be careful not to burn them.
Now spread the banana leaf pieces on the kitchen platform or dining table, spread a handful or more of the batter on the banana leaves.
Fold the longer edges of the leaves, and arrange them in a steamer/"Pedavan".
For steaming you could use the traditional konkani steamer called "Pedavan" or a regular steamer/cooker.
Now steam these dumplings for about 35-45 minutes ( in "Pedavan") until done.
In a cooker you will need to steam without putting on the weight, and the steaming time would be lesser about 25 minutes.
Serve hot with ghee.