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!!
Ingredients:
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.
Procedure:
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.
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!!
Ingredients:
- 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.
Procedure:
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.
Hi! My mom made this today. It turned out so yummy and sweet. Please give me your e-mail address and I will send you a pic!
ReplyDeleteThats awesome Prathima. Glad they turned out good. Thanks for the feedback. You can send me an email at lakshmicanteen.koppa@gmail.com. Can't wait to see the picture :-)
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