Ponsachi Bhakri
July 11, 2016

Ponsachi Bhakri is a tradition Goan tea time food made during the monsoons when jackfruits are in plenty. It is made with parboiled rice, coconut and jackfruit paste. It is usually made with the "rasal" variety of jackfruit.

Cuisine Goan
Course Breakfast
Serves 15
Method Bake
Difficulty Hard
Cook Time 2   hour(s)
  • Cuisine Goan
  • Course Breakfast
  • Serves 15
  • Method Bake
  • Difficulty Hard
  • Cook Time 2   hour(s)
parboiled rice or ukde taandul
1.5   cup
jackfruit puree
3   cup
fresh desiccated coconut
1   cup
1   tablespoon
1/2   teaspoon
1   teaspoon
cashew nut pieces
1/2   cup

1. Soak the parboiled rice overnight. Next morning grind the rice with minimal water into a thick paste as shown. The rice should not be fine.

2. Grind the jackfruit into a fine paste with minimal water as well. If you use rasal variety then you will not need to use water because they are very soft and have a lot of moisture in them. Preheat the oven to 350 degrees F. In a large vessel add the ground rice, jackfruit paste and cashew nuts.

3. Add the salt, jaggery and coconut as well. Adjust the jaggery based on the sweetness of the jackfruit you are using.

4. This step is very important and key to making a delicious bhakri. In konkani it is called "kenavop". Basically you are going to stir the mixture on a medium flame, till some of the moisture evaporates, it starts changing color and forming into a thick paste. This step at least takes 25-30 minutes. Do not rush it and you will have to keep stirring it continuously.

5. Now pour this mixture into a large pan greased with ghee. Spread into a even layer. Try to make about 3 inch thick layer. The thicker the layer, the longer the bhakri will take to cook. Traditionally this bhakri is cooked over a flame in a special aluminum vessel.

6. Place this mixture into a preheated oven. Cook till a toothpick poked in the center comes clean. Cool the bhakri, cut into pieces and serve with evening tea or breakfast. Enjoy for up to 4 days when stored properly.