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Moolik | Jackfruit Pakoda | Jackfruit Fritters Recipe – Khanapoor

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Ingredients

Adjust Servings:
1 kg Jackfruit (Phanas) pieces cleaned and deseeded
1/4 grated Coconut (Nariyal)
200 grams Jaggery (Gud)
1 cup Medium sized semolina (Sooji)
300 ml Cooking Oil (Tel)

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Moolik | Jackfruit Pakoda | Jackfruit Fritters Recipe – Khanapoor

Features:
  • Vegan
Cuisine:

A Dark brown sweet pakoda made with jackfruit which is crispy outside and semi - soft inside.

  • Serves 6
  • Easy

Ingredients

Directions

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Moolik or Jackfruit Pakoda or Jackfruit Fritters  is a seasonal delicacy from the coastal region of Karnataka.

Moolik or Jackfruit Pakoda or Jackfruit Fritters is prepared during summer. It is a dark brown deep fried ball which is crisp on the outside and semi soft on the inside. It stays fresh for three to four days in an air tight container.

Jackfruit is normally found in tropical regions of South and Southeast Asia. It is the largest tree borne fruit in the world. Jackfruit (Phanas) is the National fruit of Sri Lanka and Bangladesh. Many delicacies are prepared with raw and ripened jackfruits (phanas). The seeds are also used to prepare many dishes. I shall share many recipes made with jackfruit (phanas) i.e. raw, ripened and it’s seeds.

According to the World Health Organisation (WHO), Jackfruit (phanas) is an underutilized fruit which can be very useful in tackling hunger problems as it can feed many people.

Moolik or Jackfruit Pakoda is a childhood favourite  of mine. I have very fond memories associated with it. One of the dishes I would look forward to every summer was Moolik which my mother would prepare in huge quantities. I would devour most of them. My mouth starts salivating even looking at the pictures.

So, let us see how to prepare this delicious dish.

Clean and deseed the jackfruit (phanas) pieces.

Saaf kiya hua phanas

Grate coconut (nariyal).

Kisa hua nariyal

Crumble the jaggery (gud). The quantity of jaggery (gud) will change depending upon the sweetness of the jackfruit (phanas). It also depends on one’s personal preference for the level of sweetness. Some types of jaggery (gud) are sweeter than the others. So, change the quantity accordingly.

Gud

Grind the jackfruit (phanas) pieces along with coconut (nariyal) and jaggery (gud), but do not add any water (paani).

Phanas, gud aur nariyal ko ek saath pisiye.

Remove the Batter.

Pisa hua phanas, nariyal aur gud.

Take medium sized semolina (sooji).

Madhyam size ka sooji

Mix the medium sized semolina (sooji) with the ground batter of jackfruit (phanas), coconut (nariyal) and jaggery (gud) and let it rest for 20 minutes.

Madhyam sooji ko pise hue phanas, nariyal aur gud ke saath milaiye.

Heat cooking oil (tel) in a kadhai to deep fry.

Talne ke liye tel.

Take a portion of the batter with your fingers. It will not be very round but almost round in shape.

Atte ka chota sa hissa lijiye

Put it in the hot cooking oil (tel) and let it cook on a medium flame.

pakode of taliye

After they are cooked, place them in a serving bowl. These moolik or jackfruit pakodas, taste best at room temperature. So wait till they cool down and then devour. You do not need any accompaniments with it.

Moolik or Jackfruit Fritters

Do try it out and let us know your valuable thoughts!!! I am also sharing links of few other recipes from this blog. Do try them out too and give us your feedback.

Jackfruit Idli Recipe, Mango Halwa Recipe, Chocolate Momos Recipe, No Bake Biscuit Fudge Balls Recipe, Instant Wheat Flour Halwa Recipe

 

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Steps

1
Done

Step 1

Take 1 Kg cleaned and deseeded jackfruit (phanas) pieces. grate 1/4 coconut (nariyal), crumble 200 grams jaggery (gud). The quantity of jaggery (gud) will change depending upon the sweetness of the jackfruit (phanas). There are different types of jaggery (gud), some are more sweet than the others. Even one's desired level of sweetness will lead to change in the quantity of jaggery (gud).

2
Done

Step 2

Grind the jackfruit (phanas), coconut (nariyal) and jaggery (gud) together without adding any water (paani).

3
Done

Step 3

Take 1 cup medium sized semolina (sooji) and mix it with the ground batter and allow it to rest for around 20 minutes.

4
Done

Step 4

Heat 300 ml cooking oil (tel) in a kadhai and once it is hot take a small portion of the batter with your fingers. The shape will be almost round but not completely round. Put the balls in the hot cooking oil (tel) and let it cook on a medium flame.

5
Done

Step 5

Once it is cooked, put it in serving bowls. The colour of the moolik will be dark brown. It tastes best at room temperature, so let it cool down completely before your devour.

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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