Jackfruit or Phanas (as said in Konkani), both raw and ripe, is commonly used in Konkani coconut curries, steamed idlis etc. Even jackfruit seeds are relished. These sweet Jackfruit fritters, called as Phonsa Mulik are similar to French Beignets or doughnuts, but are perfect for vegans and vegetarians.
Jackfruit/Phanas - 8 pieces
Grated Coconut (fresh or frozen) - about 1/2 cup
Semolina/Rava - 3 tbsp
Jaggery/Gud/Gul - 2 tbsp
Green Cardamom/Elaichi - 1 pod (seeds only)
How to prepare Konkani Phonsa Moolik/Mulka:
- Crush cardamom seeds in a mortar pestle to a fine powder.
- Fresh jackfruit is the best any day. But I used a 565 gm tin of canned jackfruit, which had about 8 pieces. Drain all the liquid. Place the jackfruit pieces in a strainer for 15 - 20 minutes, so that most moisture is lost.
- Grind grated coconut to a coarse dry paste. I used frozen shredded coconut and a mini food processor. Water was not needed. Add very little water, if required, as the batter needs to be thick. Add jackfruit pieces and blend it again for a few minutes until jackfruit pieces are mashed.
- In a mixing bowl, add ground coconut and jackfruit. Taste it for sweetness and add grated jaggery to suit your taste. I added 2 tbsp. Now add cardamom powder and mix. Lastly, add semolina, little at a time and mix to make a thick batter.
- I added 3 tbsp semolina. You might need more, about another tbsp, in case you have added some water while grinding. But too much semolina makes the fritters hard. Jaggery is traditionally used for these sweet fritters. Whenever jaggery is not available, I use light brown sugar as a substitute for jaggery.
- Set the batter aside for about 15 minutes, so that semolina absorbs all the moisture.
- Heat oil for deep frying. Using a spoon drop dollops of the batter in medium hot oil. Fry them until golden brown.