“Ponosu- Khajura Mulika (Ripe Jackfruit- Dates Fritters)” … ponsa mulika is a sweet seasonal delicacy from GSB Konkani Saraswat Cuisine that most of amchies are sure to have tasted/ prepared in their home … these deep fried spongy flavorful fries are soft within and crisp outside and are a delight to munch on especially when travelling as it has a good shelf life ... each time I prepare them through the season I try giving some variations and this time I skipped addition of jaggery and instead replaced with dates … try it, it’s extremely delicious, You can offer it as Naivedyam to God on any auspicious occasion … 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 as a sweet. A wonderful gift from nature as the whole tree is of use and if you have it in your backyard count yourself lucky as these have immense health benefits that you can enjoy for lifetime.
** Many dishes can be prepared with both raw and ripe jackfruit and I have shared plenty of them hence will not run into details again. I have already shared a few mulika recipes to which I will share a common link at the bottom of this recipe, do browse through and try any that your family prefers, they all taste great.
** I have already shared ponsa mulika recipe before and the only twist I have given here is replacing jaggery with khajur syrup. It’s always a joy to try out our own traditional recipes giving them a twist while keeping to the basics. You all know the benefits of khajur/ dates, so do try including them into your recipes.
** You need to use ripe jackfruit, preferably very sweet ones. The quantity of addition of jaggery/ dates (khajur) or any other sweetener 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, so be careful with the same.
** A well prepared mulika should not turn out soggy or soak in more oil while deep frying, so keep the heat constant at medium to low level. You can prepare these mulika with either rice or rava, both taste good, however addition of rice takes sometime to soak and grind while rava can be added instantly, a easy method.
** You can use easily available khajur (dates) syrup which is what I do or you can soak some in hot water and grind to pate too. The shelf life of these fritter is good and can easily be stored 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 “Ponosu- Khajura Mulika (Ripe Jackfruit- Dates Fritters)” … my style … try it, tastes great ….
** Ingredients :
Ponosu/ Ripe Jackfruit/ Halsina Hannu : 10- 12 (sweet one’s)
Dates (Khajur) Syrup : 3- 4 tblsp
Bombay Rava/ Semolina/ Rulavu/ Suji : about 150- 200 gms.
Coconut/ Nariyal/ Soyi : ½ cup freshly grated(white part only)
Black Sesame Seeds/ Til/ Teelu : ½ tsp
White Sesame Seeds/ Til/ Teelu : ½ tsp
Cardamom/ Ellaichi/ Yellu powder : 1/2 tsp
Salt/ Namak/ Meeta : just a pinch.
** Clean ponosu/ 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 ripe jackfruit pieces leaving aside a handful pieces (Optional) to be added on later, along with freshly grated coconut into a mixer and grind to a smooth paste without adding water. Now add the pieces kept aside and further grind all together just for a few seconds enough to make it into a coarse paste.
** Remove the ground mixture into a wide stainless steel bowl. Add a few tablespoons of water to the mixer to collect remnants and add to the mixture. Add khajur/ dates syrup along with salt, cardamom powder, black and white sesame seeds, rava and mix well to get a smooth mixture without lumps. The mixture should be soft textured and when collected at one side should not leave water from sides.
** Note : As I mentioned above addition of khajur/ dates syrup (easily available in stores) is a twist given by me to the traditional mulika recipe. I have not added jaggery or any other sweetener to this recipe. In addition, the jackfruit I used were very sweet, you may adjust the sweetness accordingly. In case you have no access to dates syrup, then you can soak 12-15 chopped seedless dates/ khajur in hot water say about ½ cup for 30 minutes and then grind to fine paste, sieve it and use the same too.
** Note : Addition of black and white sesame seeds/ til is optional and you can skip the same. This is the first time I am adding the same as Amma never added them and I have always followed her methods. The taste does not differ however addition of the same increases the nutritional value of the mulika/ fritters. In addition to these you can also add finely chopped roasted cashew nuts if desired.
** 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. The mixture should be soft enough to easily roll into soft balls without crack ups or any droplets of liquid.
** 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. To check if the oil is of right temperature add a pinch of the mixture into the oil, if it sizzles a few seconds and then slowly rises its perfect. If it turns brown immediately it means the oil is too hot.
** For frying of Mulika/ 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, there should be plenty of oil around the balls for them to get evenly fried and browned. Fry them 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 stir 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 flip them over to be fried evenly.
** Keep flipping over evenly at intervals until they turn golden brown. Keep the heat constant for even cooking once evenly fried remove and place them on an absorbent paper for excess oil to drain off. Repeat the process with remaining mixture repeating the same method of frying until you have consumed all the mixture.
** Remember to fry in batches for evenly cooked mulika/ fritters. When all of the mulika has been prepared and done, add them on a large plate, spread evenly and allow to completely cool before you store them in air tight container. Remains good for over a week at room temperature and for around 2 weeks in fridge.
** “Ponosu- Khajura Mulika (Ripe Jackfruit- Dates Fritters)” is done and ready to be served. You can offer this as Naivedyam to God on any auspicious occasion or serve it as it is to as an snack. This is a traditional seasonal delicious sweet snack that is sure to win hearts of all, especially children and aged people. Addition of khajur/ dates makes it that much more healthier option which can be enjoyed by all. In addition white and black sesame also increase the calcium level of the fritters/ mulika.
** 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. Whichever way you choose to relish them it tastes delicious, so do give this a try if you have not yet done so.
** Sharing a common link to all “Mulika” recipes shared in the Blog below, you may browse through in leisure and try any, they all taste wonderful ….
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