Jackfruit Mulka Recipe

Rashmi K -
With the start of the jackfruit season, we have many dishes we prepare from the jackfruit, like sambar, idlis, dosas, etc. Today we'll see sweet jackfruit fritters, or Halasina Hannina mulka/ jackfruit mulka. They are made using ripe jackfruits. They are crisp on the outside and soft on the inside. Mulka is 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. 
They are prepared by grinding together rice, ripe jackfruit pieces, jaggery, salt, and grated coconut for softness. There are 2 kinds of jackfruit available, bakke and imbha. In bakke pods are thick and in imbha pods are very very thin. If you eat, directly it goes to the stomach no need to chew.so here i used imbha variety of the jackfruit. U can take any varieties.
These are famous in Udupi, Mangalore region.


INGREDIENTS:
 
• 1 cup Rice
• 2 cup jackfruit, Ripe
• 2 cup coconut, grated
• 1/4 cup Jaggery, ( depends on the sweetness of fruit )
• a tbsp Salt

METHOD:
 
• Soak rice for 2-3 hours.Drain water .

• Peel,deseed and chop jackfruit roughly.

• In a vessel add soaked rice, jackfruit,grated coconut, jaggery and mix well. Add it to the  mixer and grind smoothly. Don't add any water. Jaggery will leave water as you grind.

• The consistency of the batter should be thicker than the idli batter.So if possible try to grind without adding water . In case if it becomes watery..add rice flour.

• Take a kadai or pan. Heat oil for frying. Take coconut oil for frying.

• Once the oil is hot ,drop a spoonful of batter into the hot oil in round shape.These fritters start browning soon. So keep the temperature of oil low to medium.

• After 20-30 secs turn them around. Cook evenly all the sides .Once they turn brown , drain and transfer to a plate.

• Serve them hot or warm or cold. It tastes good in all the forms .Store in air tight container. Stays well without refrigeration for a week.

• If you want you can shallow fry them in paniyaram pan too. For that thinner the batter a bit.


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