Ponsa Mulik

Sweet and crispy Ponsa Mulik, a delightful, energy-giving snack. Comfort food with a tropical twist!

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine the mashed jackfruit pulp and grated jaggery. Mix vigorously with a spoon or your hands for 2-3 minutes until the jaggery completely dissolves into the pulp.
   • To this mixture, add the rice flour, rava (semolina), grated coconut, cardamom powder, salt, and melted ghee.
   • Stir everything together until you have a thick, cohesive batter with a dropping consistency. The moisture from the jackfruit and jaggery should be sufficient; avoid adding any water.
   • Cover the bowl and let the batter rest for at least 20-30 minutes. This crucial step allows the rava to absorb moisture and swell, resulting in softer mulik.
2. 2

   Heat the Oil

   • Pour the oil into a kadai or a deep, heavy-bottomed pan. Heat it over a medium flame.
   • To check if the oil is ready, drop a tiny speck of batter into it. If it sizzles and rises to the surface steadily without browning too quickly, the temperature is perfect.
3. 3

   Fry the Mulik

   • Lightly wet your fingertips with water to prevent the batter from sticking.
   • Scoop small, lemon-sized portions of the batter and gently slide them into the hot oil.
   • Fry in small batches of 5-6 at a time to maintain the oil temperature and ensure even cooking. Do not overcrowd the pan.
4. 4

   Cook Until Golden Brown

   • Fry the mulik on a medium-low flame for about 4-5 minutes per batch.
   • Turn them occasionally with a slotted spoon to ensure they cook evenly on all sides.
   • They are done when they turn a deep, uniform golden-brown color and are cooked through to the center.
5. 5

   Drain and Serve

   • Once cooked, use a slotted spoon to remove the fritters from the oil, letting any excess oil drip back into the pan.
   • Place the hot mulik on a plate lined with paper towels to absorb any residual oil.
   • Serve immediately while they are warm and at their best.