In season, when jackfruits are in abundance, the ripe pods are ground to prepare different dishes. The traditional Goan filos or banana pancakes innovated with jackfruit pods. Also, enriched with coconut, palm jaggery, these are definitely hard to resist. Sweetness of the jackfruit and palm jaggery with a hint of coconut gives these pancakes a unique taste. They are a sure delight to your palate. A perfect accompaniment to a hot cup of tea. Mouthwateringly delicious and a great way to use excess jackfruit pods.
Jackfruit is a nutritious fruit with an excellent source of Vitamin C that strengthens the immune system. Potassium in the fruit lowers high blood pressure. It is loaded with copper that maintains a healthy thyroid. The presence of iron prevents anemia. Rich in magnesium which helps in the absorption of calcium and strengthens the bones. Vitamin A in jackfruit contributes to healthy vision and skin. The phyto-nutrients in the fruit have anti-cancer and anti-aging properties.
Jackfruit is a nutritious fruit with an excellent source of Vitamin C that strengthens the immune system. Potassium in the fruit lowers high blood pressure. It is loaded with copper that maintains a healthy thyroid. The presence of iron prevents anemia. Rich in magnesium which helps in the absorption of calcium and strengthens the bones. Vitamin A in jackfruit contributes to healthy vision and skin. The phyto-nutrients in the fruit have anti-cancer and anti-aging properties.
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Goan Ponsache Filos (Jackfruit Pancakes)
(Makes 20)
Ingredients:
1 and 1/2 cups wheat flour
400 grams ripe jackfruit pods (weight without the seed)
1 cup milk
3/4 cup Goa palm jaggery and coconut mixture
a pinch of salt
oil for greasing
Method:
Puree jackfruit pods with 1/2 cup milk in a blender to a fine paste. Transfer to a bowl, add wheat flour, jaggery-coconut mixture and salt. Mix in the balance 1/2 cup milk to form a thick batter.
Heat a griddle or non-stick pan on medium flame. With a silicone brush, lightly oil pan and when warm, add quarter cup of batter. Ensure to space the pancakes apart from one another.
After a couple of minutes, flip and turn pancakes.
Cook the other side until brown.
Continue the above with rest of the batter.
Serve warm.
Jaggery & Coconut Mixture:
In a saucepan, add 1 pyramid of Goa jaggery with half a cup of water and heat on medium flame. When jaggery has been completely dissolved, strain the liquid through a cheesecloth. Clean the saucepan of any impurities. Now, add the filtered jaggery liquid along with one cup of grated coconut in the saucepan and heat on medium flame. Stir at intervals until coconut mixture is completely dry. Remove from heat and keep mixture to cool.
Note:
(Makes 20)
Ingredients:
1 and 1/2 cups wheat flour
400 grams ripe jackfruit pods (weight without the seed)
1 cup milk
3/4 cup Goa palm jaggery and coconut mixture
a pinch of salt
oil for greasing
Method:
Puree jackfruit pods with 1/2 cup milk in a blender to a fine paste. Transfer to a bowl, add wheat flour, jaggery-coconut mixture and salt. Mix in the balance 1/2 cup milk to form a thick batter.
Heat a griddle or non-stick pan on medium flame. With a silicone brush, lightly oil pan and when warm, add quarter cup of batter. Ensure to space the pancakes apart from one another.
After a couple of minutes, flip and turn pancakes.
Cook the other side until brown.
Continue the above with rest of the batter.
Serve warm.
Jaggery & Coconut Mixture:
In a saucepan, add 1 pyramid of Goa jaggery with half a cup of water and heat on medium flame. When jaggery has been completely dissolved, strain the liquid through a cheesecloth. Clean the saucepan of any impurities. Now, add the filtered jaggery liquid along with one cup of grated coconut in the saucepan and heat on medium flame. Stir at intervals until coconut mixture is completely dry. Remove from heat and keep mixture to cool.
Note:
- Only 3/4 cup of jaggery and coconut mixture used to enrich the batter. Ensure that the mixture is not warm when adding to the batter. Balance mixture can be refrigerated for future use.
- For lighter pancakes, add a beaten egg and omit the balance 1/2 cup of milk.
