PONSA MULIK (Sweet Jackfruit Fritters) – an instant, seasonal, delicious, minimal ingredients Mangalorean (south Indian) fritter using ripe jackfruits, jaggery, some coconut, suji/semolina and of course a dash of cardamom powder to add to the flavor.
It is just a blend, mix and fry kinda fritter....so delicious and super addictive!
(Step-wise instructions are below too)
Traditionally made using rice, I make it the instant way with semolina; a sure fire short cut to satisfying that ponsa or jackfruit mulik craving!
This delicious fritter is so addictive it is a must to make for me every jackfruit season; of course love the fruit as such too.
And this is one dish that takes me back to my childhood when I used to devour it hot off the stove when my Mom or Aunts used to make it.
That smell of those jackfruit fritters, wafting from the kitchen would immediately draw me to it and in went a few muliks immediately.
Nowadays, after enjoying the fresh and ripe jackfruit as such as a fruit every season, this is the first dish I make using those golden yellow tropical delights!
(You can make using canned ripe jackfruit too)
Super easy, just blend, mix and fry!
Have you tried making these? A must try I must say.
PONSA MULIK
These are quick to make and almost like fried donuts but an Indianized treat with ripe jackfruit, semolina, jaggery (for that earthy tone and flavor) and coconut.
Crispy on the outside and heavenly sweet and soft on the inside, I have already made this at least 3 times this season; that easy to make and super delicious!
For added texture and to humor the nut freak in me, I love to stir in some chopped cashew nuts in the dough.
A cuppa of chai or coffee on the side, it is one of the best snacks to indulge in during Jackfruit season.
INGREDIENTS NEEDED TO MAKE PONSA MULIK
(Amounts, Step-wise instructions and Printable Recipe Card is below)
Jackfruit –here we are looking for the ripe variety available during the jackfruit season around summer/monsoons easily available in Indian stores, Asian stores or at roadside vendors in all parts of India, especially the south.
You can use canned too which I love using when I am out of India and I crave some jackfruit fritters. Just drain and use.
Sweetener – Jaggery (unrefined cane sugar) is what we prefer for that earthy, caramely flavor. You could add sugar too or brown sugar or even coconut sugar.
Coconut – This one is optional but being from the coastal town of Mangalore, a hub of many coconut groves, I love to add a bit of freshly grated coconut to add softness to the fritter. You can use fresh or frozen but thawed coconut.
Semolina/Suji/Rava/Cream of Wheat – use the upma variety here. If you prefer, instead of semolina, you can use rice rava or idli rava or cream of rice. This one will need more soaking time in the dough.
Green cardamom powder – adds a dash of exotic aroma but as jackfruit has its own delightful aroma, you can choose to avoid it.
Nuts – my preference is bits of cashew (raw or roasted) stirred in the dough which add that crunchy hit when biting into a hot mulik.
And if you like it, then roasted slivers of coconut add that tropical bite if you love coconut!
Oil or Ghee – for deep frying
SERVING SUGGESTIONS
These delightful, sweet, crunchy on the outside and soft on the inside Ponsa Mulik or Jackfruit Fritters are best eaten when hot off the frying pan and some like to enjoy this slightly dipped in ghee which is optional.
I am sure these will fly off the plate as soon as you serve them but if you do have leftovers, store in an airtight container at room temperature for a day and 1 week in the fridge.
Leftovers are best enjoyed warmed up a little in the microwave or air fried.
They even taste amazing at room temperature by the way.
So do try this south Indian delicacy either using fresh, seasonal ripe jackfruits or even the ones from a can.
Like me you are going to love it....so addictive!
If you love jackfruit, then you must, must try these too:
- Ponsa Idli (steamed jackfruit dumplings)
- Ponsa Patholi (Jackruit and rice dumplings in banana leaves)
- Raw Jackfruit Burgers
- Kadgi Chakko (Raw Jackfruit coconut curry)
- Raw Jackfruit Pulao
Now, let's get to the recipe (Printable and To Save Option Recipe Card):
PONSA MULIK (Sweet Jackfruit Fritters)
Ingredients
- 1 to 1 ½ cups very ripe jackfruit chopped
- ¼ to 1/2 cup jaggery powder adjust according to sweetness of jackfruit
- ½ cup grated coconut fresh or frozen
- 6-8 green cardamoms, just the seeds optional
- ½ to 1 cup semolina/rava/cream of wheat or more as needed
- 8-10 cashew nuts; roughly chopped; optional
- Oil/ghee for deep frying
Instructions
TO MAKE THE PONSA MULIK DOUGH/BATTER:
-
Deseed and chop jackfruit; transfer to a blender jar.
-
Add jaggery powder (start with ¼ cup and add more as needed), ½ cup grated coconut and a dash of water.
-
Blend to an almost fine paste.
-
Transfer this to a mixing bowl.
-
Stir in cardamom powder from 8-10 green cardamoms.and 1 cup of semolina (start with ½ cup).
-
Mix well and if needed, add more semolina or water to form a dough that can be made into soft dough balls.
-
The dough should not be too soft and wet or too dry. Adjust the consistency by adding more semolina or a splash of water.
-
Let rest for about 10 minutes.
TO FRY PONSA MULIK/JACKFRUIT FRITTERS
-
Heat oil (or ghee) for deep frying in a pan and heat until hot.
-
Meanwhile, make small balls of the mulik dough or flatten them a bit and set aside in a plate. You can make them into rough, rustic balls too.
-
If you find the dough/batter too thin, then add a bit of semolina and if too dry, then a splash of water. Basically you must be able to make round or rough balls which maintains it's shape.
-
When the oil is hot, drop the balls gently into the hot oil and let fry a minute or so.
-
After a few seconds, stir using a ladle and then lower the heat to medium or medium high to let the inside of the fritter to cook too. Too much heat and they will burn outside without the inside cooking.
-
Do not crowd the pan and keep flipping the fritters to cook evenly.
-
When the fritters are golden brown, transfer to a paper tissue lined plate to absorb the excess oil.
-
Repeat using rest of the dough.
-
Serve preferably hot of the stove with a cuppa chai or coffee and if you are like most Mangaloreans, then serve with some ghee to dip the fritters and enjoy!
-
My family loves it as such without the ghee.
-
You are going to love biting into these golden brown tropical delights which are crispy on the outside and heavenly sweet, aromatic and slightly soft on the inside.
-
And if you have added cashew bits, then like me, you will be gleefully diving into this unique jackfruit fritter which is famous from my hometown Mangalore in the southern part of India.
-
Do try this every Jackfruit season and Happy Cooking/Eating!
Recipe Notes
- Adjust the amount of sweetener according to your preference. If the jackfruits are very sweet, then you will need less jaggery or your choice of sweetener.
- Adding coconut adds that extra flavor and makes the fritter soft to the bite.
- Stirring in bits of nuts or even slivers of coconut is optional but gives another texture dimension to this mulik.
- I have used semolina here but if you are using rice rava/cream of rice, then make sure to soak it in just enough water for at least 15 minutes before adding it to the dough.
- For a rich flavor or when making on special occasions, you could deep fry this in ghee.
- Make sure to keep an eye on the fritters as they turn dark brown in no time! So once you drop the dough balls in the hot oil, gently reduce the heat to medium and then deep fry until golden brown.
- Leftovers can be refrigerated and then reheated either in the microwave or air fryer.
- I love it at room temperature too.
- Enjoy and Happy Cooking/Eating!
Step-wise Instructions to make Ponsa Mulik:
TO MAKE THE PONSA MULIK DOUGH/BATTER:
- Gather the ingredients; jackfruit, coconut, jaggery, nuts, semolina/rava etc. and cardamom powder if using.
- Deseed and chop jackfruit; transfer to a blender jar.
- Add jaggery powder (start with ¼ cup and add more as needed), ½ cup grated coconut and a dash of water.
- Blend to an almost fine paste.
- Transfer this to a mixing bowl.
- Stir in cardamom powder and 1 cup of semolina (start with ½ cup).
- Mix well and if needed, add more semolina or water to form a dough that can be made into soft dough balls.
- The dough should not be too soft and wet or too dry. Adjust the consistency by adding more semolina or a splash of water.
- Let rest for about 10 minutes.
TO FRY PONSA MULIK/JACKFRUIT FRITTERS
- Heat oil (or ghee) for deep frying in a pan and heat until hot.
- Meanwhile, make small balls of the mulik dough or flatten them a bit and set aside in a plate. You can make them into rough, rustic balls too.
- When the oil is hot, drop the balls gently into the hot oil and let fry a minute or so.
- Stir using a ladle and then lower the heat to medium or medium high to let the inside of the fritter to cook too. Too much heat and they will burn outside without the inside cooking.
- Do not crowd the pan and keep flipping the fritters to cook evenly.
- When the fritters are golden brown, transfer to a paper tissue lined plate to absorb the excess oil.
- Repeat using rest of the dough.
- Serve preferably hot of the stove (although tastes great at room temperature too) with a cuppa chai or coffee and if you are like most Mangaloreans, then serve with some ghee to dip the fritters and enjoy!
- My family loves it as such without the ghee.
- You are going to love biting into these golden brown tropical delights which are crispy on the outside and heavenly sweet, aromatic and slightly soft on the inside.
- And if you have added cashew bits, then like me, you will be gleefully diving into this unique jackfruit fritter which is famous from my hometown Mangalore in the southern part of India.
- Do try this every Jackfruit season and Happy Cooking/Eating!
For more such easy and delicious recipes, follow me on:
Facebook @ curryandvanilla
Pinterest @ curryandvanilla
Instagram @ curryandvanilla16
Twitter @ curryandvanilla
Google Plus @ Vanitha Bhat
Have fun cooking, eating and sharing!!!!
Leave a Reply