Come Winter, Gujarat bursts with all sorts of delicacies. Papdi, Undhiyu, Soonth Gol, Saalam Pak, Adadiyu and what not. Ponk is one of these delicacies. Written as પોંક in Gujarati, it is pronounced as “soak” but with P “Poak”
Different regions of Gujarat have their own Winter specialities. Ponk is a speciality of Surat. It is basically green, ripe Jowar (sorghum) seeds. Ideally they should be soft and naturally sweet but depends on the quality of seeds. Similar ripe, soft seeds of Bajra (millet) and some other grains are also available in certain places but these are not so common.
Recently I traveled to Surat to meet an old uncle with my parents and took a Ponk stop. Here are some photos and information on how to eat this delicious Jowar…
Cleaning the Ponk
Selling Ponk
So basically you take the delicious Ponk seeds and mix the sugary lumps into it and add the spicy sev. It makes a tasty sweet, spicy mix… and it is quite healthy too. This is the traditional way to eat it. It is also made into various other delicacies like bhajiyas, buttermilk, bhel and so on…
Ponk is also a part of many of the Gujarati marriage ceremonies…
Ratalu Bhajiya
So if you find yourself Gujarat side in Winter, ask around for some Ponk especially if you are near Surat! 🙂
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