I know… i know… its becoming too much of Jack fruit at Cook With Smile. Its my third back to back post with the fruit and hopefully i’ll put a full stop to this marathon after this post.But my previous two posts , Jack fruit sambar and jack fruit stir fry were made from raw tender jack fruit and today’s post is from the ripened yellow fruit. Here comes “Jackfruit Fritters / Halsina Hannina appa / Ponsa Mulik ” a very very famous Manglorean dish ; which will surely be loved by all. They taste just yummmm…
If you happen to visit my native in this season , each house will surely offer you something made from Jack fruit . With almost every house ,having a jackfruit tree in its backyard , this fruit’s part and parcel of their life. Among all the dishes made from the fruit , these fritters are my most favorite ones.I can never get enough of this and gobble them forgetting my counts …forgetting my diet..( Ha Ha..I know diets are meant to break..)
Crunchy on the outside,soft inside with dominant flavors of the fruit .. these fritters are perfect to satisfy your sweet craving. If you are concerned about snacking on deep fried goodies, no worries you can cook them in paniyaram / aebleskiver / appe pan and enjoy the low fat version “Jack fruit Appa “.You can omit rice too from the recipe, refer my **Notes section below to know how .One more good news is ,in the off season when jackfruit is not available , you can do these fritters with over ripe bananas . Wow !! one more dish to clear off those over ripe bananas other than banana buns and banana halwa.
I am sure now nothing can stop you from trying out my all time favorite ” Jackfruit Mulka “. Here goes the recipe..
Check Out the Video recipe here :
MANGLOREAN JACKFRUIT FRITTERS
- 1 cup Rice
- 1 cup jackfruit, Ripe
- 1/4 cup coconut, grated
- 1/2 cup Jaggery, ( depends on the sweetness of fruit )
- 2 tsps Black sesame seeds, / Black Til ( optional)
- a pinch Salt
- Soak rice for 2-3 hours.Drain water .
- Peel,deseed and chop jackfruit roughly.
- In a mixer grind jackfruit pieces and jaggery .Don't add any water. Jaggery will leave water as you grind.
- Once it smoothen s a bit , add soaked rice and grated coconut.Add no water or very very little water and grind to a smooth paste.
- The consistency of the batter should be thicker than the idli batter.So if possible try to grind without adding water . In case if it becomes watery .. fix it.. to know how **refer NOTES
- To the ground batter add black sesame seeds and salt.Mix well.
- Take a kadai or pan. Heat oil for frying.
- Once the oil is hot ,drop a spoonful of batter into the hot oil in round shape.These fritters start browning soon. So keep the temperature of oil low.
- After 20-30 secs turn them around. Cook evenly all the sides .Once they turn dark brown , drain and transfer on paper towel.Since i've used jaggery , color of these fritters are deep brown. If you are using sugar , it will be light brown. But i love them with jaggery.
- Serve them hot or warm or cold. It tastes good in all the forms .Store in atir tight container. Stays well without refrigeration for a week.
- ** Instant Mulka / to avoid rice : Grind fruit ,coconut and jaggery to smooth paste. To that add 1 cup wheat flour , 2-3 tbsp upma rava. Mix and fry .
- ** What to do if the batter turned a bit thin ?? Add a few tsps of rice flour / wheat flour / rava / maida to get desired consistency.
- As i said ,instead of jackfruit you can use banana / mango too. Whole process is same. just replace the fruit.
- Don't soak rice for too long time. It will absorb more oil. Also don't make the batter thin. It will absorb oil .
- In the authentic version, these fritters are deep fried in coconut oil. But i add few tbsps of coconut oil to the sunflower oil n later deep fry in them.Aroma of coconut oil , makes it more tastier.
- If you want you can shallow fry them in paniyaram pan too. For that thinner the batter a bit.