Mar 6, 2007
Mulik (Jack Fruit Fritters)
Its Jack fruit season! Jack fruits always make me nostalgic. I have sweet memories of childhood where my brother would climb the tree in our backyard to pluck the jack fruits and my sisters would be helping him. It was like a mini circus going on every day.
We put almost every part of the jack fruit tree to use. The young jack fruit used in curries, the seed is also used up. Sometimes the seeds are sun dried and stored for the winter. Once the fruits start to ripe first few weeks we would just survive on jack fruits. A few weeks later my mom would make Jackfruit idlis (muddo) and then comes the Jack fruit fritters (mulik). Even the leaves aren't spared. The leaves are cleaned, trimmed and sewn together with coconut leaf stalk to make a container in which idlis called (kotto) are steamed.
Here in California, fresh Jack fruits are available at times in th Indian Stores, but they are way too expensive. And also I do not have the right kind of equipments to peel the giant fruit. Hence I use canned or frozen Jack fruits. Most of them are product of Thailand.
To make Mulik
10-12 individual Jack fruits
1 cup rice rava or soji rava
2 tbsp coconut
2-3 squares of jaggery
1 pod cardamom
oil for frying
Grind coconut into a smooth paste, add jack fruits and grind till they are mashed. Add jaggery and cardamom powder. Mix well. Add rava, adjust water to make a thick cake like batter. Adjust jaggery to desired level of sweetness.
Heat oil and spoon in small quantities of batter. Fry on medium flame till golden brown on all sides.
I just like to snack on Mulik. My husband likes it dipped in a little pickle. Enjoy as you like!