- Dish type
- Fruit starters
For vegans and vegetarians craving crispy fish or nuggets, pieces of jackfruit can be battered and deep fried in this quick and easy recipe that's sure to satisfy your craving!
11 people made this
- 500g plain flour
- 1 teaspoon ground turmeric
- 1/4 teaspoon baking powder
- 1 pinch sugar, or to taste
- salt to taste
- 475ml water
- oil for frying
- 10 pieces drained jackfruit
MethodPrep:5min ›Cook:4min ›Ready in:9min
- Mix flour, turmeric, baking powder, sugar and salt in a large bowl. Mix in water until batter is thick.
- Heat oil in a deep-fat fryer or large saucepan over medium heat. Dip jackfruit in the batter and cook in batches in hot oil until golden brown, 2 to 3 minutes per side.
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Panosu in Konkani means Jackfruit. Ponsa Moolik is pretty easy to prepare and no advanced preparation is needed. A very traditional and authentic recipe that involves not too many culinary skills and easy to prepare always gets a thumbs up from me. The only change I made to the recipe was to add some pistachios to the (thick) batter (just to add some extra crunch) and slightly alter the shape.
Ho To Cook Haitian Fried Pork / Fried Jackfruit?
The full recipe with the exact measurements are listed below, but here you’ll find all the steps with photos to help you make this perfectly every single time!
- 8-10 ripe jackfruits
- 1/2 cup rice (any medium grained rice will do)
- 1/4 - 1/2 cup semolina (small sized rava/chiroti rava/bombay rava will do)
- 1/4 -1/2 cup powdered jaggery
- 1/4 cup grated coconut
- Salt to taste
- Oil for deep frying
- Mix all the above ingredients (except oil) by adding little water. Prepare a thick batter out of it. (Batter should be of dropping consistency).
- Let the batter soak for 30-45mins.
- Heat oil in a broad pan, when the oil is hot, make small lemon sized balls of the batter using your fingers & drop it to oil.
- Fry on medium flame until they turn golden brown.
- Place them on absorbent paper & remove any excess oil.
- Serve it hot.
- Pikliz. Although not common with griot, however, other sauces and dips may include ranch or honey mustard to a simple accompaniment of ketchup or mayonnaise. This griot Haitian food recipe is perfect all on its own.
You could even play on the jackfruit’s Asian roots with a soy dipping sauce with some freshly chopped green onions, or the spicy heat of Sriracha or sweet chili sauce. To turn your Fried Jackfruit into an indulgent meal, you could even whip up some fries to serve alongside.
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Fried Beetles – Crispy deep-fried jackfruit seeds (Vegan + Gluten Free)
Every year in summer, millions of jackfruit trees festoon themselves with the largest fruits on Earth – delicious, mouthwatering jackfruit! The produce is so generous in nature that hardly a fraction is consumed by humans and by monkeys, cattle, squirrels, birds, and elephants. The rest ripen and drop to the ground to enrich the earth again. When ripe, the pulp is sweet as honey, and comes in shades of white, yellow, orange and red. Within each fleshy pulp pack is the precious jackfruit seed.
A jackfruit tree in our garden.
Though the jackfruit tree evidently meant it for reproduction, for us humans, the protein-packed seed is a treasured ingredient in the kitchen. Containing plenty of dietary fiber, iron, vitamins and minerals, nowadays, it is dried and pulverized to obtain jackfruit seed powder – a fine organic food supplement which can be used throughout the year. However, to enjoy the original taste and texture of the seed, it is best to use it fresh, preferably within a week of cutting open the ripe jackfruit, or within a couple of days of cutting a mature, raw one. The seeds are quite hard and the outer skin is smooth and stiff like tough nylon. The seeds can be dried in the shade for a day or two as it helps to loosen up the white outer skin for removal.
Jackfruit seeds, dried for a couple of days in the shade.
Traditionally, the jackfruit seeds are used in a great many curries and stir-fries. They are also roasted or deep-fried. Deep-fried seeds are called bikkande talaley in Konkani. For the diabetics, raw jackfruit pulp and seeds are a boon as the lower carbohydrate value helps control the blood sugar. From olden times, jackfruit is consumed not just for its taste, but also for its inherent ability to fight cancer, to increase fertility, to boost immunity, and to have an excellent bowel movement.
There is a story behind how jackfruit seeds became beetles. My daughter loves to take goodies for lunch to school. Though she shares them with her friends, some of the bullies in her class often grab everything, leaving her with an empty lunchbox.
This remarkable incident happened when she was just 6 years old. That day, I had deep-fried some lovely jackfruit seeds to my daughter’s delight. As usual, she took some to school. As soon as she opened her lunchbox, the bullies ran to her and demanded to know what the unfamiliar things were. She replied spontaneously in Malayalam. “They are ‘vandu pori’” which translates to ‘deep-fried beetles’.
With horrified looks on their faces, the bullies ran back faster than they had come, leaving my daughter and her friends to enjoy the ‘beetles’ in peace. Ever since, we have been calling deep-fried jackfruit seeds ‘vandu pori’ or ‘fried beetles’.
I am sure you too will enjoy these delicious ‘beetles’. Kids just love them.
Jackfruit Fritters (Ponsa Mulik)
With the start of jackfruit season, don't we all crave for some delicious ponsa mulik? Yup. I do. I'm sure you do too. After we've had our share of ripe jackfruits from a jackfruit season, ie, we've had lots of & enough of ripe jackfruits & don't feel like eating them anymore, but there's still a surplus of ripe jackfruits coming in, and the season's glut has to be emptied, that's when we asked mom to make some delicious mulik, ponsa mulik for us. She sometimes made them happily for us herself, sometimes cribbed about the extra work involved, as we asked for them more often. :) Food does connect us with our memories in a wonderful way isn't it?
Ponsa mulik in Konkani, are sweet jackfruit fritters. They are made using ripe jackfruits. They are crisp on the outside and soft on the inside. Ponsa mulik make an amazing snack! They're delicious and yummy! They can be stored for up to a week & we enjoy them as a snack, at any time of the day at home. But they taste best while they are fresh. They taste great while they're steaming hot & or once they cool down too. And I love them for the next 2 days. After that, they tend to get a little soggy & dry as days pass by.
These jackfruit fritters have some surprise for you at times. With a bite into them, you might find tiny bits of fresh coconut or nice crunchy bits of cashews in them. I love these soft fritters with cashews in them, they add a nice crunch to every bite of these fritters.
These jackfruit fritters are commonly known as mulik in Konkani. They are prepared by grinding together rice, ripe jackfruit pieces, jaggery, salt, grated coconut for softness. A smooth-coarse, dry batter is made without using any water. Then a little semolina is added to the batter to give it a nice texture and to add crispiness to these fritters. They are then deep fried to make delicious fritters.
Mulik is an amazing snack made from ripe jackfruits. They're called halasina hannina mulika in Kannada. And these fritters are a jackfruit delicacy from Udupi, Mangalore. You might also like 2 other jackfruit delicacies: ponsa payasu (jackfruit payasam) and ponsa idli (jackfruit idlis). Give them a try.
So, here's what my mom usually did. The batter for jackfruit idlis (ponsa idli) & jackfruit fritters (ponsa mulik) are the same. She made a huge batch of this batter. She steamed some batter to make delicious, sweet, jackfruit idlis, had steaming hot with lots of ghee on top. Some of the batter she deep fried to make delicious fritters.
Technically, these fritters are easy to make if you're making a small batch. Give them a try & you can snack on them all day long. Getting the right consistency of the batter is only the tricky part, so that they don't get oily/soggy & hold their beautiful, round shape on deep frying. A watery batter will result in soggy, shapeless fritters. Not to worry, you have the necessary tips mentioned below. I bet you'll make delicious fritters using them.
And, if you are making a huge batch of these fritters like my mom, then you might need some help with removing the jackfruit pod off its compartment using your fingers, deseeding & plucking off thin strips of membranes that surround each jackfruit pod, then finely chopping these jackfruits. That would be a lot of work.
Here goes the recipe to make delicious ponsa mulik. You can also call them jackfruit dumplings. :)
Preparation Time: 45-50 minutes
1. Soak rice grains for a minimum of half an hour.
2. Meanwhile, deseed the ripe jackfruits, finely chop them and keep them aside. Tips on how to chop & prep ripe jackfruit.
3. Wash the rice grains well after 30 minutes of soaking and drain out all the water completely.
4. Grind rice along with chopped ripe jackfruit, grated coconut, salt, powdered jaggery into a smooth to a little coarse paste, without using any water. We need a thick batter.
5. The more jackfruit you add to the batter, the better your fritters will taste in the end.
6. Adjust the amount of jaggery you add according to your palate, depending on how sweet the ripe jackfruits are & how sweet you would like your fritters/mulik to be. The more jaggery you use, the more watery your batter gets.
7. The batter has to be thick or else it'll absorb more oil on deep frying and the mulik (fritters) gets oily. So, please do not add any water while grinding. Jaggery & jackfruits on grinding give out enough water content to make a paste.
8. Transfer the batter into a bowl, add in semolina if your batter is watery/runny and mix well. If your batter is thick, you can choose to skip semolina. Semolina is added to give a nice texture to these fritters & to make them crispy on the outside.
9. Allow the batter to stand for 5 minutes so that semolina gets soaked up.
10. If your batter is still runny, then add in some more semolina.
11. Heat up oil for deep frying.
12. Add a spoonful of batter into rolling hot oil and check if it rises to the top of the oil. If they do, then your oil is ready to be used for deep frying. If not wait for 2-3 minutes.
13. Set the heat to medium. Using your fingers, drop in 6-7 lemon sized balls of batter into the hot oil. Deep fry them on medium heat until they're reddish brown & are uniformly fried all around.
14. Make sure you set the heat to medium once the oil's rolling hot. If the flame is on high, then these fritters will be crisp/overcooked on the outside and raw on the inside. If the flame is on low, then they'll tend to absorb more oil.
15. Fry remaining batter to make lemon sized muliks/fritters. Drop them onto a paper towel to drain out excess oil.
16. Serve mulik/fritters piping hot or once they cool down as a snack, and enjoy!
17. Once, they cool down completely, you can store remaining fritters in an airtight container for up to a week and enjoy them as a snack, all day long.
1. You can also add in chopped cashew pieces, chopped fresh coconut pieces to the batter for added crunch, with every bite of mulik/fritter.
2. The sweeter the ripe jackfruits you use to make ponsa mulik, the better they taste. The lesser jaggery you would have to add to the batter, in that case. The more jaggery you add, the more watery your batter gets.
3. Store the jackfruit seeds and you can make a delicious, spicy, side dish (called as bikanda sukke) out of it.
4. If you liked this recipe and are a jackfruit fan then you might also like ponsa payasu (jackfruit payasam) and ponsa idli (jackfruit idlis).
Find more fritter (bajo, phodi) recipes here.
Tags: Ponsa mulik, jackfruit fritters, sweet jackfruit dumplings, Konkani cuisine, Konkani food, Konkani recipe, Udupi cuisine, Mangalore food, snack, halasina hannina mulika, mulik recipe.
Halasina Mulka (Deep fried jackfruit sweet): A quicker version
The name mulka makes my mom-in-law nostalgic. She starts recalling past days & she brings those memories in her words to us(particularly to her daughter-in-laws). She starts something like this, my son did his high school & pre-university in Manipal & as a result he had to stay away from me. But, when we went for selection for engineering seat, I had made up my mind that my son will be with me. So, it was me who decided him to study here & he was traveling a short distance(?!) of about 40kms everyday to reach his college. Later, she starts with his favorite food & cooking under 10mins dishes.
"I used to cook godi dosa (wheat flour dosa) along with chutney, avalakki upkari (beaten rice upkari), neer dosa & simple breakfast items to him. He used to sometimes leave home as early as 6:30 to 7:00a.m. He was not carrying lunch & he used to be back only by 5:00p.m or sometimes 6:00p.m. He did not like eating rice & I used to prepare golibaje or mulka for him every day evening."I get impressed by this, everyday golibaje or mulka?? Wow.
She continues, "his friends used to like the coffee & mulka that I prepare & used to tell me that, they came home just to drink the coffee & mulka that I made". There ends her flashback.
I have to accept that, my mom-in-law makes amazingly nice coffee & the best ever golibaje & mulka. Later because of health problems, the frequency of golibaje & mulka preparation reduced at home. Even now, if a guest visits our home, the first option for her is golibaje, mulka & coffee.
Recently my hubby visited India. He gave me a call from his place, saying that he is enjoying the mulka prepared by his mom. Not only that, my son is also enjoying the mulka prepared by his ajji(grandmom). Now, I am the only one being deprived of mulka. Hence decided to cook here & enjoy eating.
I knew that for mulka we need wheat flour, bananas & other ingredients. I did not have bananas at home, instead had a packet of jackfruit. I had bought jackfruit to prepare Mangalore buns & post it to AFAM:Jackfruit hosted by LG. I called my mom-in-law, confirmed if I could prepare mulka with jackfruit & went ahead preparing.
The first batch sticked to the pan, it made me really sad. Later realized, it could be because of the sugar I added to it. Also, the oil was not very hot. So, I heated the oil properly & then made the next batches, it turned out good. Here ends my long & interesting (boring??) story.
1 cup wheat flour/atta/godi hittu
2tbsp maida/self raising flour
½ cup pureed jackfruit
3-4 tbsp powdered jaggery (increase or decrease the amount depending on the jackfruit used)
A pinch of salt
A pinch of baking soda
½ tsp powdered cardamom
Oil for deep frying
Along with the above recipe, I’m sending the whole bunch of jackfruit recipes at my blog to AFAM:Jackfruit hosted by LG & to Maheshwari's blog. Here goes the entries..
In a Punjabi household, Kathal Ki Sabzi is mainly served with chapati or phulka. Since it is a dry dish, we accompany it with these Indian dishes:
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Prepare the noodles of your choice and put it aside. For the sauce preparation - add some soya sauce, broth, cornflour, and chilli garlic sauce. Prepare the jackfruit by boiling and draining them. Now in a pan, stir fry some whole garlic, ginger, shiitake mushrooms, red, yellow, green bell peppers, cabbage, jackfruit, mix it with the sauce and finally, add the noodles. (Recipe Inspiration: Christine Melanson from Happyveggiekitchen)
Prepare a batter with besan (Bengal gram flour), arrowroot powder, water, salt, green chillies. Dip the raw jackfruit pieces in the batter and fry them. It's a healthier alternative for evening snacks.
How to Make Jackfruit Chips
I always thought it was difficult to make Chakka Varuthathu or Jackfruit Chips at home and always bought them from stores. I can finish a whole packet of jackfruit chips in one sitting and I like it far more than banana chips.
Today for the letter J, I had a totally different recipe in mind but I realized that it didn’t fall under the “Easy Recipe” category. I was pulling my hair apart at three in the evening and that’s when Dad asked me to make this chips. Believe me, this came together in under 2 hours – from plucking the jackfruit from the tree, to chopping and taking out the flesh, to slicing, and to frying the chips.
My excitement was clearly visible in my Instagram stories! And Mufasa (my golden retriever) shared equal enthusiasm for he couldn’t stop at eating just one!
A journey beyond delicious Asian gastronomic delights!
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Deep-Fried Cempedak Fritters (Cempedak Goreng)
Have you seen this type of fruit before? Well, this is an exotic fruit called Cempedak. It’s popular in Southeast Asia, particularly in Malaysia. The size of the Cempedak fruit is much smaller than the more well known Jackfruit. The texture of the Cempedak flesh is soft, sweet, and has a strong aroma. They can be eaten fresh but, they tastes much better in fritters. Deep-fried Cempedak Fritters are commonly sold in the streets of Malaysia.
*This is an updated post with a video cooking guide. (Previously posted on 09/09/09)
Deep-Fried Cempedak Fritters (Cempedak Goreng)
1 (800 grams) Cempedak Fruit, peeled and reserved the flesh
Oil for deep-frying
100 grams Rice Flour
60 grams All-Purpose Flour
1 tsp Sugar
1/2 tsp Salt
3/4 to 1 Cup of Water
Combine all the ingredients for batter and mix well.
Pour enough oil into a saucepan or in a deep fryer on medium to high heat. Coat the Cempedak flesh with batter and fry until golden brown in color, about 8 to 10 minutes. Remove the Cempedak fritters with a slotted spoon and drain on papers and serve warm or at room temperature.