I have fond memories of Jackfruit (Panas in Konkani), my pappa and me having a competition to see who eats more. My brother and aayi didn’t like it as much.
Though we loved the ripe fruit and the dishes prepared with unripe tender fruit, we all shared a common dislike for anything prepared with ripe fruit. It must be the the smell that bothered us. So unlike any other Konkani home, where ripe jackfruit dishes were very common, they never made their way to our table.
So when aayi told me she wants to show how pansa bhakri or pansa pathoLi is prepared, I didn’t show any interest. We finished off most of the ripe fruit. But she saved few pieces anyway and prepared this out-of-the-world, absolutely lip smacking dish. The fragrance was intoxicating. She had prepared just two, and we all wished there was more. I finally crowned this dish as the best dish I tasted during my one month long stay in India. This tastes great when it is hot, and topped with a dollop of ghee.
1 cup rice
3/4 cup fresh/frozen coconut
5-6 ripe jackfruit pods
Soak rice in water for 2-3 hours. Grind it with coconut to a fine paste. Do not add too much water. Add the jackfruit, salt and grind again.
For the filling:
(since all these are added according to taste, I am not giving exact measurements)
Mix coconut and jaggery in a thick bottomed pan and heat till the jaggery is well mixed with coconut. Take off heat. Add the cardamom powder and mix.
Take a banana leaf and apply a very thin layer of covering.
Spread some filling on it.
Either fold the leaf into half, or apply a thin layer to another leaf and cover the first one with it (as I have shown below).
Heat a tava and fry the roti. Since it is sweet, this gets black spots on it very quickly.
Serve hot with ghee.
Serves : 2-3
Preparation time : 30mins