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
• 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
• 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)
• 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.