Kakkambi - Ponsa Gharayi - Jackfruit Kheer

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 350 ml - thin coconut milk (reserve 50 ml)
  • 80 g - rice flour
  • 10 ripe jackfruit bulbs (8 big size or 10 small size), cut into 1/4 inch cubes
  • 3/4 cup (175 ml) - melted and sieved jaggery
  • 1/4 tsp - cardamom powder
  • 50 ml - thick coconut milk

How to Make Kakkambi - Ponsa Gharayi - Jackfruit Kheer

  • In a wide non-stick bowl, add 300 ml thin coconut milk and boil on a low heat.
  • When it starts boiling, pour rice flour evenly with one hand and simultaneously stir with a spatula with the other hand. Mixing of rice flour in boiling coconut milk is very important while making kheer / kakkambi. It should be mixed evenly, else it may form lumps.
  • Cook rice flour in thin coconut milk on a low heat for 10 minutes.
  • Add cubed ripe jackfruit and mix well. Cover with a lid and cook on a low heat for 15 minutes or until well cooked. Add extra 50 ml thin coconut milk if required. Rice flour should not be thick in consistency.
  • At this stage, add melted and sieved jaggery. Mix well until smooth. Cover again and cook on a low heat for 10-12 minutes until well combined with jackfruit, coconut milk and rice flour. Switch off the heat.
  • Finally add 50 ml thick coconut milk (3 tbsp) and stir well gently. Sprinkle cardamom powder and serve warm.
  • Recipe Courtesy: Niya's World