Deep-fried, sweet jackfruit fritters - crispy on the outside and soft on the inside - a traditional, seasonal Konkani delicacy.
These can be served as snacks as well as Nivedyam (offerings to God during Hindu festivals)
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.
step by step instructions
- Grind jackfruit bulbs, coconut, and jaggery into a paste.
- Mix the sooji, salt, and ground cardamom to the paste and let it rest for 20 minutes.
- Add the crushed pistachios.
- Heat oil over medium-high heat.
- Divide the thick batter into 24-26 equal-sized balls. Shape the balls into either round or flatten them a little to form small discs.
- When the oil is hot, add the discs/balls into the oil, and deep fry till golden color.
- Drain on a paper towel. Serve.
ingredient substitutions
Instead of jaggery, you can also use brown sugar, though the taste will not be as authentic as using jaggery. Adjust to taste (the actual amount of jaggery depends on the sweetness of the jackfruit)
you can substitute jackfruit with ripe bananas to make kela moolik.
what is a jackfruit?
Jackfruit has become kind of trendy these days. It is a seasonal tropical fruit.
If you have not seen Jackfruit ever, here is a picture to show you how it looks - I consider it nature's miracle to safeguard the seeds. It has a thick outer layer, followed by thin ribbons holding the thick "bulb" which has the seed inside of it. It is the bulb, that is the fruit, that has an aroma, unlike any other fruit.
During the jackfruit season, we find so many uses for jackfruit - the tender ones are used to make curries, dry sabjis, the sweet ones can be eaten like any other fruit, or are made into Jackfruit fritters (aka Ponsa Moolik) or the most famous Chakka Varatti (chakka in Malayalam is Jackfruit). Chakka Varatti is like preserving the jackfruit for many days (probably till the next season), the ripe pods are cooked in a jaggery-ghee concoction and made into a paste that kinda resembles a jam. This is then stored in containers, can be eaten as such or made into Payasam. We also have found uses for its seed and even the leaves - Konkanis make a small basket out of the Jackfruit leaves and make Idlis using that small basket as molds on Samsaar Padwo (Konkani New Year).
Though it is hard to find fresh jackfruit here in the US, I still get the canned ones from South East Asian stores. Here you will find ripe jackfruits as well raw ones. Ripe jackfruit bulbs are usually in syrup. For the raw ones, I buy the ones in brine/water (if available).
serving this as nivedyam
Nivedyam (or naivedyam) is the offering we make to God during Hindu festivals. I still follow what my grandmother taught me about it - that it should not be started prior to the offering.
additional notes
1. Instead of jaggery, you can also use brown sugar, though the taste will not be as authentic as using jaggery. Adjust to taste (the actual amount of jaggery depends on the sweetness of the jackfruit)
2. If you are using canned jackfruit, drain the juice before grinding.
3. Flip the mooliks over to the other side occasionally to ensure even cooking.
4. Make sure the oil is not too hot - if the oil is too hot, the mooliks will brown quickly from the outside and will not be properly cooked on the inside.
5. Tastes best - crispy, crunchy outside and soft, tender on the inside - the day it is prepared. But leftovers can be saved in an airtight container.
6. You can also add 1-2 teaspoons of rice flour if the batter becomes too runny.
more snacks recipes
Easy cauliflower tots recipe for a snack/appetizer using cauliflower and potatoes. Grated cauliflower and boiled mashed potatoes are mixed with spices and shaped into small cylinders and deep-fried. Serve with mint chutney and/or ketchup. Easy after-school snack or a party appetizer.
Radish Leaves Pakora also called Radish leaves Pakoda is a deep-fried snack made with radish greens. Spinach can be used instead of radish greens.
Black beans tostadas with kiwi salsa - fresh & simple - just perfect for a heavy snack, appetizer, or a light meal.
Ponsa Moolik
Ingredients
- 1 cup 180 grams sooji/rava
- ½ cup about 40-50 grams shredded coconut
- ½ cup jaggery See Recipe Notes
- ½ cup 150 grams/about 3-4 bulbs jackfruit (remove the seeds if any)
- 10-12 pistachios optional
- 2 cardamom pods; husked and ground to a fine powder
- a pinch of salt
- Oil to deep fry
Instructions
- Grind jackfruit bulbs, coconut, and jaggery into a paste.
- Mix the sooji, salt, and ground cardamom to the paste and let it rest for 20 minutes.
- Add the crushed pistachios.
- Heat oil over medium-high heat.
- Divide the thick batter into 24-26 equal-sized balls. Shape the balls into either round or flatten them a little to form small discs.
- When the oil is hot, add the discs/balls into the oil, and deep fry till golden color.
- Drain on a paper towel.
Pallavi says
Mooliks turned to be yummy and was liked by all...
Jolly says
I love jack-fruit, fritters recipe looks super delicious. Love the way you have explained the recipe. I will definitely give it a try !
Framed Recipes says
Thank you so much Jolly.
Meera says
I love a lot of things about this recipe Sree. Anything with coconut and jaggery is sure to bring out my drool. To top that there's Jackfruit in this. OMG, I can imagine how the marriage of flavors and taste of all these ingredients must be in this sweet. I miss eating jackfruits from my parents house. My dad has trained me to single handedly cut and peel a huge fruit and get those heavenly bulbs out. When I get hold of some jackfruit here, I'm sure to make this recipe. I may also make a post on that. This post not just tickled my taste buds but also my nostalgia. You've done an awesome job on the pictures too. Fantastic job Sree. I left a comment, finally ?
Framed Recipes says
Thank you so much Meera. Cut and peel jackfruit single handedly? RESPECT girl! I am so looking forward to you modifications of the recipe.
Deepti Anand says
Nice recipe, never known before..will definitely try this the next time I get jackfruit from the store...Pictures are really awesome and props are too good and looks so rich..continue with your photoshoots ..way to go! 🙂
Btw happy to see amma's hand in there 😉
Framed Recipes says
Thanks Deepti. Yes, that is amma's hand. 🙂
Ramya says
Lovely...
Framed Recipes says
Thank yo Ramya
Meena Kumar says
The pics look fab esp the one that looks like round rock balancing 😀
We make something similar but steamed with rice flour instead of rava. We call it chakkaappam.
Oh veruthe kothipichu ini chakka anweshichu ponamaloo!!
Framed Recipes says
Thanks Meena. I have to ask my MIL about chakkaappam? In Konkani cusine there is something called Ponsa Muddho, could be the same. You will easily find chakka in South East Asian stores Meena.
[email protected] says
First I have to tell you that I LOVE jackfruits, mostly the ripe ones. I am yet to try the sabzi, biryani and curries using raw jackfruit. Never made fritters with jackfruit and it looks so tempting.
Second, Sree you are awesome with the photography work you are doing. How gorgeous the photos are! Keep them coming girl!
Framed Recipes says
Jyo, there is recipe on the blog that uses chana and tender jackfruit. It tastes so good if you want to try something savory. And about photos ... I think our chats do inspire me to try taking pics. Thanks so much for the inspiration and motivation.
Anupa says
ohh that looks so tempting...never knew about such a recipe, even though I am a big fan of jackfruit....now that jackfruit is in season, got to try it
Framed Recipes says
Sure Anupa, do try.
Sowmya says
Sree..... OMG! These pics have to be framed. Lovely shots and what can I say.
Framed Recipes says
Thank you so much Sowmya.
Rafeeda @ The Big Sweet Tooth says
I really don't like jackfruit much but reading through the recipe, I guess I must give this one a try. I am sure we have something similar but I have never seen my grandma making fritters off jackfruit... I guess she never did because as kids, we used to hog on each of the jackfruit cholam which she would take out and put in to the "davara" next to her, that there would be no leftovers, hehe... Normally, here we get everything including jackfruit, but it is so expensive that I don't feel like picking it up. Must get some on my next grocery shopping. By the way, the pics look amazing! I remember commenting when I came around your blog the first time how you should be self sufficient 🙂 The pics no way look like somebody who has just started... they are just too good...
Framed Recipes says
Rafee, I remember your comment about being self sufficient in blogging. Guess that comment stayed with me throughout. :). I have just started, it takes a of time (than when my husband does it). <3
Dolphia Nandi | Storyofcooks says
My parents have a jackfruit tree in their garden and we used to eat a lot of jackfruit during summer months, those golden days. But we enjoyed the ripen fruit as it is. I heard granny used to make fritters with them, but not mom. I am shocked to see you found jackfruit at Wholefoods. Btw did you use ripen jackfruit or the raw one?
Just FYI: Your pictures don't look like a photos from a novice photographer.
Framed Recipes says
Back in Kerala, most of the household will have at least one jackfruit tree in their yard. During the season, variety of dishes are made. And thanks for the kind words about the pics. I used ripe jackfruit.
Subhasmita says
Even we call it as Ponasa Sree. We make lot of savoury stuff using this but this sweet version is something new. And we use the seeds too in curries. And the Jack-fruit,jaggery and ghee preserve you told sounds interesting too. I agree with you that we should always introduce our kids to these kind of traditional food,so what if they are fried and unhealthy. Food is a memory that they are going to cherish forever.
And coming to the photographs they are crisp and clear. You are doing a fabulous job dear.
Framed Recipes says
Thank you Subha for the lovely comment. Jackfruit is so useful - both in sweet and savory dishes. I am looking forward to your version of the Odhisha dish we were talking about the other day.