Phonsa Mulik/Jackfruit fritters and my 300th post

Phonsa mulik is a sweet dish prepared with the jack of fruits Jackfruit.Phonsa or ponosu means jackfruit.My husband S had brought the  sweetest jackfruit  from our factory and I thought Mulik was the right thing to do justice.This is my seasons first phonsa mulik.The taste is simply yum.We can retain it for more than a week refrigerated or at room temperature.I refrigerate and bring it to room temperature when we use it or micro for few seconds.This is my 300th post and I wanted to post something sweet.We always celebrate the happy occasion with the sweet dishes and this time instead of cake I thought this is the best post.This is my Amma’s recipe and she came and directed me.Thanks again Amma.Thank you readers for all your good wishes.

Ingredients:
Jackfruit -15 petals
Bombay rawa-1 1/4 cup
Coconut-3 tbsp,grated
Jaggery powder-1 cup
Rice flour-5-6 tsp
Cardamom powder-1/2 tsp
Salt-a pinch
Oil-as much needed to deep fry(I used coconut oil)

Method:

1. Separate the seeds from the jackfruit petals.(We retain the seeds and use it in the curries)
2. Add grated coconut,jaggery powder and jackfruit in the blender and grind it for 2-3 pulses until it is smashed.
3. Transfer it in a bowl,add semolina,rice flour,salt and cardamom powder and mix it.(The batter might look thin,don’t worry,only if it is too thin add a tsp rice flour)
4. Heat oil in kadai,keep a bowl with little water,dip your fingers in it,take little batter with your fingers(4 fingers joined together) and drop lemon sized balls(abstract)  slowly in the oil.
5. Use a perforated ladle and fry it adjusting the flame until dark brown on both the sides.
6. You may also use a spoon to drop the dollop of batter and then fry it.(I used my hand)
7. Fry the Mulik delicately, see that it doesn’t get burnt.
8. Please see that the flame is medium and oil is not over heated.
9. Once you drop the batter in the oil, don’t disturb it for half a minute and then turn it.