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A traditional Maharashtrian delicacy, these are sweet, steamed dumplings made from ripe jackfruit pulp, rice flour, and jaggery. The fragrant jackfruit and earthy jaggery create a unique flavor, perfect for a festive treat.
For 4 servings
Prepare the Batter
Prepare the Leaves
Assemble the Gharayi
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A traditional Maharashtrian delicacy, these are sweet, steamed dumplings made from ripe jackfruit pulp, rice flour, and jaggery. The fragrant jackfruit and earthy jaggery create a unique flavor, perfect for a festive treat.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 318.48 calories per serving with 3.31g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Steam the Gharayi
Serve
For extra texture and richness, add 2 tablespoons of chopped cashews or almonds to the batter.
You can make this with a mix of rice flour and semolina (rava) in a 1:0.5 ratio for a slightly different texture.
Add a pinch of dry ginger powder (sunth) or a tiny pinch of nutmeg powder to the batter for a warm, spicy note.
The combination of natural sugars from jackfruit and complex carbohydrates from rice flour provides a sustained release of energy, making it a great festive snack.
Jackfruit and coconut are good sources of dietary fiber, which helps promote healthy digestion, prevent constipation, and support gut health.
Jaggery is an unrefined sugar that retains minerals like iron and magnesium, which are essential for blood health and muscle function.
One serving of Ponsa Gharayi, which is typically 4 pieces, contains approximately 370-400 calories. The exact count can vary based on the sweetness of the jackfruit and the amount of jaggery and coconut used.
Ponsa Gharayi can be considered a relatively wholesome dessert. It uses natural sweeteners like jackfruit and jaggery, and jackfruit itself is a good source of fiber and vitamins. However, it is still a sweet treat and should be enjoyed in moderation as part of a balanced diet.
Yes, while the leaves add a traditional aroma, you can make this dish without them. Grease an idli mold or small steel bowls (katoris) and steam the batter in them for 12-15 minutes, just like you would with regular idlis.
To make the pulp, select ripe, sweet jackfruit bulbs. Remove the seeds from the center of each bulb. Place the deseeded flesh in a blender and blend until you get a smooth, thick puree. Do not add any water.
Yes, you can substitute jaggery with an equal amount of sugar. However, jaggery provides a distinct, earthy, and caramel-like flavor that is authentic to the traditional recipe.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, steam them for 5-7 minutes until soft and warm again.