…as you see, thats for want of a better English name for this dish.
The jackfruit is the largest tree borne fruit in the world. Its consumed as a fruit directly as well a variety of dishes are made with jackfruits – chips, sweet porridge (payasam), idli and dosa etc. Raw/Tender jackfruits are used in curry and pickle as well. Read more about jackfruit on Wikipedia – among other things, its also the national fruit of Bangladesh !
In konkani, we call it Panas. I am putting up a recipe for ‘mulika’ at the request of one of the viewers today. By the way, its currently jackfruit season in India and they are availabe in plenty this year.
What you need to have:
– Jackfruit yellow sheaths : 2 cups
– Bombay semolins(Thin) : 1 cup
– Fresh grated coconut : 2 teaspoons
– Jaggery/Mollasses as per taste
– Cashews a few
– Salt a pinch
Yellow sheaths seperated from seeds
Ingredients of Jack Mulika
What you do with what you have:
1. Separate the yellow sheaths from the jackfruit and cut into pieces and keep aside. Also grate coconut and crush Jaggery/Mollasses.
2. Grind Jack pieces, crushed mollasses, grated coconut in the grinder to a smooth consistency without adding water. The ground mix is as shown in the image below.
3. Mix semolina to the ground mix above adding a pinch of salt and grated cashews and set aside for around 10 minutes.
4. Pinch out small balls from the dough as shown in the image below.
Mulika dough & the pinched out balls
4. Place a wide based bowl on medium flame with either cooking oil or pure ghee in it. On heating fry the pinched out balls to a light brown colour as shown in the image below and will be very yummy.
Ready to serve Mulika (Jackfruit sweet balls)
Though the colour is brown it is not crunchy/crispy – in fact it should be soft. It is one of the favorite dishes of many of the konkani community. It has a shelf life of 3-4 days when stored at room temperature. It can be a party dish. Kids love it.
What to remember:
1. We can even prepare it with rice (instead of wheat semolina) but its relatively more laborious and can be too dependent on the quality of the rice and need to add more of fresh grated coconut.
How long it takes: 45 minutes
Number of Serveings: 75 sweet balls