Jackfruit Mullik is a delicacy prepared by the Konkani community of South Canara. I have already posted one which uses coconut, but without cashew nuts. One can use rice, wheat flour or semolina for binding the puree of the jackfruit segments made. I prefer using semolina as it turns crisp on the outside but deliciously soft inside.
Ingredients:
2 cups jackfruit segments chopped
1/2 cup jaggery or as per preference
1 cup semolina
3/4 tsp cardamom powder
4 cashewnuts chopped fine
A pinch of salt
Coconut oil to fry.
Method:
Puree the jackfruit along with the jaggery without adding water. Tip this paste into a bowl. Add salt, cashew bits and the semolina. Mix thoroughly and allow to stand for ten minutes. Heat coconut oil in a pan. Take small portions of this batter and drop them into the hot oil. Fry on a medium flame to a golden brown. Serve hot.
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