Bhorlolo ponosu (Stuffed jackfruit) is a sweet dish prepared out of Ponsa patholi batter. This is a long forgotten dish of the Konkani community. The bulbs of ‘Varikka’ (‘Borko’ in Konkani) variety jackfruit is used for the preparation. You should also see that the bulbs should not be too much ripened or else you will not be able to stuff them. Moreover the bulbs should be bigger with more space inside the bulb.
I have used white jaggery that is why it is light coloured in photograph.
Ingredients
You need
- 10 numbers of deseeded ripe jackfruit bulbs of ‘Varikka’ (‘Borko’ in Konkani) variety jackfruit
- ½ cup raw rice
- ½ cup jaggery (the amount might vary depending on the sweetness of the jackfruit)
- ¼ cup grated coconut
- 5 to 6 nos cardamom (Powder and use)
- Ghee for smearing
- Salt a pinch
Method
Cut the bulb just enough to remove the seeds. You should not tear the bulb into 2 separate pieces. Keep aside.
Preparing the rice flour
Soak raw rice for 3 to 4 hours
Drain all the water
Grind it to a coarse powder
You need not add water for grinding
For the filling
Mix rice flour, coconut gratings, jaggery and cardamom powder, salt well. The consistency should be that of Ponsa patholi batter. So add water as required. Keep it closed for 30 minutes. This is for the rice flour to absorb water.
Now again mix and check the consistency and then fill the mixture into the jack fruit bulb through the opening which we made to remove the seeds. Fill it tight.
If you want you can tie small threads to the bulb so that the filling does not come out during steaming.
Repeat the procedure for all the bulbs. After you have done with all the bulbs smear idili plates with ghee and place the bulbs in the plate. Steam cook for 20 to 25 minutes. Once cooled down you can serve them.
Bhorlolo ponosu (Stuffed jackfruit) is ready to be served.
If any bulbs are remaining then next day smear a plate with ghee and roast the bulb on low flame.
