Ponsa Mulik
Sweet, tender fritters made from ripe jackfruit pulp, jaggery, and coconut. This traditional Goan monsoon snack is a delightful treat, with a soft, fluffy interior and a lightly crisp, golden-brown exterior. A perfect way to enjoy the seasonal bounty of jackfruit.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.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.
- c.To this mixture, add the rice flour, rava (semolina), grated coconut, cardamom powder, salt, and melted ghee.
- d.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.
- e.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
Step 2
- a.Heat the Oil
- b.Pour the oil into a kadai or a deep, heavy-bottomed pan. Heat it over a medium flame.
- c.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
Step 3
- a.Fry the Mulik
- b.Lightly wet your fingertips with water to prevent the batter from sticking.
- c.Scoop small, lemon-sized portions of the batter and gently slide them into the hot oil.
- d.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
Step 4
- a.Cook Until Golden Brown
- b.Fry the mulik on a medium-low flame for about 4-5 minutes per batch.
- c.Turn them occasionally with a slotted spoon to ensure they cook evenly on all sides.
- d.They are done when they turn a deep, uniform golden-brown color and are cooked through to the center.
- 5
Step 5
- a.Drain and Serve
- b.Once cooked, use a slotted spoon to remove the fritters from the oil, letting any excess oil drip back into the pan.
- c.Place the hot mulik on a plate lined with paper towels to absorb any residual oil.
- d.Serve immediately while they are warm and at their best.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use very ripe, sweet, and fragrant jackfruit (known as 'rasal' variety).
- 2The batter should be thick enough to hold its shape. If it's too runny, add a tablespoon of rice flour. If too thick, add a tablespoon of milk or water.
- 3Maintain a consistent medium-low heat while frying. If the oil is too hot, the mulik will brown quickly on the outside but remain raw inside.
- 4Do not skip the resting time for the batter; it is essential for the rava to soften and create the perfect texture.
- 5Ensure the jackfruit pulp is mashed very well, with no large chunks, for a smooth-textured fritter.
- 6These fritters taste best when served fresh and warm, but can be stored and reheated in an air fryer or oven.
Adapt it for your goals.
Healthier Version
For a lower-oil option, cook the mulik in an appe (paniyaram) pan with a few drops of ghee in each cavity. Alternatively, bake them in a preheated oven at 180°C (350°F) for 15-20 minutes, or until golden.
Flavor TwistFlavor Twist
Add 2 tablespoons of finely chopped cashews or almonds to the batter for a delightful crunch. A pinch of nutmeg powder can also be added for extra warmth and aroma.
Fruit AlternativeFruit Alternative
If jackfruit is unavailable, this recipe can be adapted using ripe mashed bananas. This variation is also a popular Goan snack.
Why this is on our healthy list.
Rich in Fiber
Jackfruit is a good source of dietary fiber, which aids in digestion, promotes gut health, and can help in maintaining stable blood sugar levels.
Natural Sweetener
This recipe uses jaggery, an unrefined sugar that retains more minerals like iron and magnesium compared to refined white sugar. It provides a rustic, earthy sweetness.
Source of Energy
The combination of carbohydrates from jackfruit, rice flour, and jaggery provides a quick and delicious source of energy, making it an ideal snack.
Frequently asked questions
You can make jackfruit pulp at home by removing the seeds from ripe jackfruit bulbs and blending them in a mixer grinder without adding any water until you get a smooth puree.