Skip to main content

Phansa Mulik (Jackfruit Fritters)

Jackfruit donuts
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.

Ingredients:
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)
Oil
Jackfruit
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.
    Phansa Mulik
Enjoy Sweet Jackfruit fritters as an anytime snack or as a side dish with meals.
Labels:

Comments

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Whole Wheat (Atta) Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy.  Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did. Ingredients: Whole Wheat Flour/Atta - 1 cup Carom Seeds/Ajwain/Owa - 1 tsp Ghee/Clarified Butter - 1/2 tbsp (optional) Olive Oil or any other Oil - 1/2 tbsp Potatoes (Russet) - 2 medium Green Peas/Matar - 1/2 cup Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Ginger (grated) - 1/4 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Green Chilli - 1 Coriander/Cilantro Leaves - few sprigs Salt Oil for frying How to make Indian Samosa: Making Samosa Crust:  In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix...
9 comments
Read more