Thursday, September 26, 2013

Ponsa Mulika (Ripe Jackfruit Fritters) ~ Semolina based

Ponsa Mulika is 'the most' popular preparation using ripe jackfruit. I got this recipe from my mother. Ponsa Mulika is a simple jackfruit based fritter which is sweetened using jaggery. 

During summer, jackfruit is available in abundance where I grew (coastal Karnataka). Every year, my mother makes it without fail. This is indeed a delicacy and I bet you cannot stop at one!! It had been really a long time since I had this. When I found ripe jackfruit at the Asian stores, it was like a treasure and Mulika is the first thing that came to my mind. Do try it whenever you get a chance and I am sure you are going to impress your loved ones!!


  • Ripe Jackfruit, chopped- 1 1/2 cups
  • Jaggery, crushed - 1/2 cup
  • Sooji/ Semolina- 1 1/4 cup
  • Grated coconut- 2-3 Tbsp
  • Black sesame seeds- 1 1/2 tsp
  • Cardamom pods- 4-5
  • Oil - For deep frying
Jackfruit: Choose a jackfruit which is very sweet. We cannot afford to add more jaggery. Jaggery tends to increase the moisture in the final mixture which in turn makes the fritters more greasy. 
Semolina: Use semolina which is medium coarse. This gives a nice texture to the fritters.


Clean the ripe jackfruit. Discard the seeds and chop the clean jackfruit pods.

Now take the chopped jackfruit along with crushed jaggery, grated coconut and cardamom seeds in a blender.

Grind it into a smooth paste (without adding water).

Now transfer this paste into a mixing bowl. Then add semolina and black sesame seeds.

Mix well and allow the mixture to rest for 5- 10 minutes (at this point test the mixture for sweetness). Meanwhile pre heat the oil on medium heat.

Once the oil is hot enough (a small amount of mixture dropped in sizzles right away), drop small balls of the mixture (small lemon size) one by one (don't touch it for a minute as it can break apart easily).

Allow it to cook until it turns a uniform deep golden brown color. Once done, transfer it on a paper towel. Continue frying with the rest of the mixture. Ponsa Mulika is ready!!

Serve it warm or at room temperature. It stays good for 1-2 days without refrigeration.

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Wednesday, September 25, 2013

Ponsa Gharai ( Ripe Jackfruit Paayasam)

Ponsa Gharai is a very popular jaggery based seasonal dessert in Coastal Karnataka. In Konkani, ponosu means ripe jackfruit. I got this recipe from my mother. 

Ripe jackfruit is abundantly available in the summer time and this is one of the preparations made using the jackfruit. Pudding is made by cooking it slightly and then sweetened using jaggery. Finally it is made richer using coconut milk...!! Does it sound yummy?:-) This dessert always takes me back to childhood. As kids we used to anxiously wait till our mother made yummy delicacies using jackfruit. Those were the days!! Do give this a try and enjoy.

  • Ripe Jackfruit, chopped- 1 cup, heaping
  • Sooji/ Semolina- 1/3 cup
  • Jaggery - 3/4 cup (vary accordingly)
  • Thick coconut milk - 1 1/4 cup
  • Cardamom pods- 4-5


Clean the ripe jackfruit. Discard the seeds and chop the clean jackfruit pods.

Now heat water (I used 2 1/2 cups) in a pot. When it comes to a boil add the chopped jackfruit pods.

Allow it to cook for 6-7 minutes on medium heat (or until it is soft but still holds its shape). Then add semolina slowly with continuous stirring (stirring is required to avoid formation of lumps). 
Allow the semolina to cook (here semolina is used as a thickening agent. Some people also add rice paste instead of semolina).

Once the semolina cooks, the mixture thickens. Now add the crushed jaggery.

Mix it and allow it to melt. Once it melts, let the mixture boil for 2-3 minutes on medium heat. Then turn off the heat.

Finally add the cardamom powder and coconut milk. 

Mix well until homogenous. 

Ponsa Gharai is ready!!

Serve it hot or warm. Above measurement serves four people.

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