Friday, June 27, 2014

Ponsa Mulika (Ripe jackfruit Fritters) ~ Rice Based And Three Years of Blogging!!

Do I have to say that I have started liking Jackfruit. After three years of not having jackfruit, I can sense the reason. Now I get excited seeing the huge fruit and buy them without even thinking as to what to do with it. Last year I had made mulika using semolina. Few days back my mother made them using rice. So I thought of sharing this recipe too. Mulika is one of my favorite recipes using ripe jackfruit. They are so addictive that they disappear very fast.

My blog turned three today. I just feel like I started blogging few months ago. All these three years was fun and I am looking forward to more such experiences in the future. 

  • Ripe Jackfruit, chopped- 1 1/2 cups
  • Jaggery, crushed - 1/2 cup
  • Rice - 1 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. 


Wash the rice and drain the water completely. Spread the washed rice on a clean kitchen towel and let it dry completely.

Once it has dried, grind it to get a fine powder. Set it aside.

Now 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 powdered rice and black sesame seeds.

Mix well and allow the mixture to rest for five 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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