Ponsa Mulika/ Ripe Jackfruit Fritters.

"Ponsa Mulika/ Ripe Jackfruit Fritters" ... most of amchies are sure to have tasted mulika a traditional sweet snack from Konkani Saraswat Cuisine prepared while Ripe Jackfruit is in season ... the deep fried spongy textured balls that are soft within and crisp outside are a delight to munch on especially when travelling as it has a good shelf life ... Yummilicious ....

** Jackfruit is available all round the world and almost everyone has tried out at least a few dishes using them either in raw form or sweet form. This is a wonderful gift from nature to us as the whole tree is of immense use and if you have it in your backyard count yourself lucky as these have immense health benefits that of which you can enjoy for lifetime. 

** Many dishes can be prepared with both raw and ripe jackfruit. In konkani language we call the raw ones as kadgi and ponosu when it turns out ripe. Almost all parts are useful, like the raw ones can be used to prepare bhaji/ curry, brine, fries etc. while the sweeter ones are prepared into sweets, payasam, ice cream, cakes etc. 

** Then again remember not to discard the inner seeds of the ripe jackfruit. Wash them well, dry in shade for a day or two and store them in thick polythene bags in the freezer and they remain good for over 6 months. You can roast them, add them to curry, prepare nippatu (sanck), powder them etc. do check it out in my blog. 

** Most of these dishes have been shared in my Blog and you can use search option for the same.  I have re-edited this post with more information and added on a better picture while the recipe remains the same. These fritters are called "Ponsa Mulika" in Konkani and almost everybody loves them, try it out, its easy and tasty too.

** You need to use ripe jackfruit here and adding of jaggery depends on the sweetness of the same. Again remember to not make the mixture too thick or you will get slightly harder mulika though they too taste great. A good mulika when prepared should not turn out soggy or soak in more oil while deep frying, so keep the heat constant.

** You can make these fritters either with Bombay rava or rice. I have included both in my blog and you can check out the same if desired. The shelf life of these fritter is quite good and you can easily store at room temperature for 8-10 days and for 2 weeks or so in the refrigerator, which means it is a great snack to carry while travelling.

** Here is my recipe for "Ponsa Mulika/ Ripe Jackfruit Fritters" which I learnt from my amma (mom) who still makes them the best .... 

** Ingredients :

Ponosu/ Ripe Jackfruit : 12 -15 (sweet one’s)

Goda/ Gud/ Jaggery : 1/2 - 1 cup grated or powdered.

Bombay Rava/ Semolina/ Rulavu/ Suji : about 250- 300 gms.

Wheat flour/ Gonva peeta/ Atta : 1 tblsp (Optional)

Coconut/ Nariyal/ Soyi : 1 heaped cup grated (white part only)

Cardamom/ Ellaichi/ Yellu powder : 1/2 tsp

Salt/ Namak/ Meeta : just a pinch.

Old picture of Ponsa Mulika/ Ripe Jackfruit Fritters

** Clean the ripe jackfruits, remove the extra strips that are attached to the pods. Remove the inner seeds along with the cover that is attached to the seed. These seeds are called bikkand and can be used in preparation of curries and many other dishes. Now chop the jackfruit into small pieces and keep them ready aside. 

** Add the ripe jackfruit pieces leaving aside a handful pieces (Optional) to added on later, along with grated coconut into a mixer and grind to a smooth paste without adding water. Now add in the grated or powdered jaggery into the mixer and further grind all till you get a smooth mixture. Remove into a wide stainless steel bowl. 

** Add in the kept aside jackfruit pieces, pinch of salt, cardamom powder, wheat flour and about 1/2 cup of water and mix all well together. Now add in rava and mix well to get a smooth mixture without lumps. Add in more water only if required only. The mixture should be soft textured and be able to make into smooth balls.

** Keep the prepared mixture covered aside for some about 20-30 mins. This gives the Rava time to soaks up liquid and increase in quantity, sometimes it tends to become dry. However, allowing it to settle is must as it helps you get softer mulika/ fritters. You can also store it in a box in fridge overnight in case of lack of time.

** Heat plenty of oil in a wide thick bottomed kadai. Meanwhile check out the consistency of the mixture before you begin to fry, if too dry add in a little bit water and if too soft you can add little bit of rava. When the oil is hot enough, lower the heat to medium and it is now ready for frying of the ponsa mulika/ ripe jackfruit fritters. 

** Take about a tablespoon of mixture forming it into a loose smooth ball and gently leave it into the hot oil one by one. Do not over crowd the kadai adding in too many fritters, there should be plenty of oil around the balls for them to get evenly fried and browned. So fry the mulika in batches depending upon the size of kadai.

** Once you have add in the balls, do not touch them with a spatula or try moving them or stirring them immediately as this may lead to breaking open of the balls. Let them fry for 4-5 minutes untouched on medium heat, then gently stir them with a holed/ ringed spatula. Rotate all the balls gently to invert them as much as possible.

** Take care while stirring taking care to see that you do not break them up. After another 3-4 minutes you can overturn them nicely and fry them till they turn golden brown. Keep the heat constantly at the same level and once the mulika has been evenly fried remove and place them on an absorbent paper for excess oil to drain off. 

** Repeat the process of preparing the mulika of remaining mixture following the same method as mentioned above by preparing balls and leaving them in hot oil etc. Spread all of the prepared ponsa mulika/ ripe jackfruit fritters on a plate and allow them to cool completely and then store them in air tight containers.

** "Ponsa Mulika/ Ripe Jackfruit Fritters" is done and ready to be served. You can offer this as Naivedyam to God on any festive occasion too. A delicious sweet snack that is sure to win hearts of all, especially children. You can relish mulika as a snack for those in between hunger pangs or as a snack with tea. 

** Again, if you are travelling or going on short holidays, you can carry these to enjoy on your way, it is not only remains good but also great to have as in between snack while you enjoy with family and friends. Which ever way you choose to relish them it tastes delicious, so do give this a try if you have not yet done so.