“Kaju Mulika (Cashew Apple Fruit Fritters)” …. I still have some ripe kaju/ cashew apple fruit leftover after preparing a variety of dishes for past few days … so tried preparing our own mulika (spongy fritters) from GSB Konkani Saraswat Cuisine adding rava/ rulav … turned out soft and spongy … Yummilicious .....
** Mulika are sweet deep fried fritters from GSB Konkani Saraswat Cuisine prepared usually with ripe jackfruit, though you can prepare them with other fruits too. I have always loved experimenting in my kitchen and most of the time I have never had to regret my trials except for making minute changes. I try my level best to keep to the basics of our own cuisine to get similar outcome, which is what my aim has always been.
** I had some ripe kaju/ cashew apple fruit leftover after preparing a few dishes that needed to be finished off soon. I vaguely remember my aunt mentioning about kaju mulika decades back and always wanted to try it out, sadly she is not more to query on about the same. I just went ahead and prepared them in the same lines as that of our own ponsa/ ripe jackfruit mulika and it turned out perfect; soft- spongy and delicious.
** I have shared a few varieties of mulika/ fritters before to which I will share a common link at the bottom of this recipe, please browse through for more information. Kaju/ Cashew Apple fruit is still available, though the season is sure to come to an end soon, so do give this a try at the earliest. If not available you can always follow the recipe for ripe jackfruit which too is available in plenty now and tastes the best.
** Here is my simple recipe for “Kaju Mulika (Cashew Apple Fruit Fritters)” … my style …. do give it a try ….
** Ingredients :
Kaju/ Cashew Apple Fruit : 2-3 large sized.
Bombay Rava/ Bombai Rulavu : 1 cup or more (as required)
Coconut / Soyi : 1 cup (fresh finely grated)
Jaggery/ Gud/ Goda : about 50-75 gms grated.
Cardamom/ Ellaichi/ Yellu Powder : ¼ tsp
Salt/ Namak/ Meeta : ¼ tsp
** Oil for deep frying.
** Wash the Cashew Apple Fruits (Kaju Fruit) well, wipe dry and remove the seed/ nut if attached to it and discard the same. Slice off both top and bottom stem portion of the fruit, cut them to small pieces and keep it aside ready.
** To be ground : Add the freshly grated coconut and the kaju fruit pieces into a mixer grinder and grind to a smooth paste without adding water. Add grated jaggery and continue to grind until evenly ground to a smooth paste.
** Remove the ground paste into a wide bowl, add salt, cardamom powder and mix well. Now add rava and mix well adding more water as required to bring to a smooth textured mixture. (you should be able to make soft balls). Cover and keep the mixture aside for 20-30 minutes for the rava to absorb moisture and swell/ soften well.
** Note : Resting the mixture is an absolutely necessary step that should not be skipped or else the mulika will turn out brittle. For soft and spongy textured mulika/ fritters, it is necessary for the rava to soak in the moisture well.
** After the resting time if you find the mixture too thick and lacking moisture add some water and mix well and if you find it too soft then add some rava. Remember, the mixture should be of soft to be prepared into balls while frying.
** Heat plenty of oil in a thick bottomed kadai/ pan to smoking point. Llower the heat and wait for a few minutes to bring down the heat to medium level for proper frying of mulika. We need the oil to be medium hot, if it is too hot then it will burn.
** Now smoothly lift about a tablespoon of the mixture in hand rolling it to round shape on the rim of the vessel and gently drop into the oil. Follow the same procedure and drop a few more prepared balls into the hot oil.
** Note : The number of addition of balls for deep frying depends upon the amount of oil and size of kadai. Do not at any point overcrowd the kadai adding more balls to fry, there should be enough space for them to get evenly fried.
** Cook the mulika/ fritters on medium to low constant heat until slightly browned and then gently with a ringed spatula turn them over and cook all over till evenly browned on all sides. Remove and place them on an absorbent paper for the excess oil to be drained off. Repeat the procedure in batches till all the mixture is done.
** Note : While mulika/ fritters are dropped into the hot oil let it cook a bit for sometime until they are all lightly browned before you turn it over with spatula and do not attempted to do so prior lest the fritters break up in the oil, this happens even if the mixture is too soft. It should be left undisturbed to cook before attempting to turn them over all round. If you still find that the mixture is breaking on frying, then add a tablespoon of wheat flour to the mixture, mix well taking care to see that there are no lumps and then continue to prepare the balls and fry.
** “Kaju Mulika (Cashew Apple Fruit Fritters)” done and ready. Mulika is often prepared as Naivedyam offering to Go during festive occasions, you can do so too. Though mulika can be served hot or cold, it tastes best served at room temperature as a snack during tea time. They remain good for a week, so once they have cooled down put them in a airtight container and enjoy as and when desired with family and friends.
** I am sure almost all GSB Kokani Saraswats have tasted ponsa/ ripe jackfruit mulika at some time and have loved it very much. These mulika are also on the same lines except for the aroma of kaju/ cashew apple fruit. These are great to be carried while travelling, especially when travelling by train as they are quite filling and not messy and definitely a good time pass. I will be adding more choices, until then do try this one.
** I am sharing a common link of "Mulika" below where in you will find my own concoction I tried last year adding on both spice and sweetness and it tasted really awesome, while the other one is again the traditional one with rava….
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