Jackfruit Sweet Dish/Ponasa Mulik

Mulik means "modaka" in kannada which I believe is also called as "modak" in few other languages.

While shopping our weekly groceries we found nice and fresh jackfruit. My husband loves it ! He asked me if I can prepare mulik a snack for people with sweet tooth. Rainy evening was a perfect weather to relax at home and enjoy these little deep fried dumplings.


Ingredients:
15-20 jackfruit pieces
1 cup grated or powdered jaggery
cardamom for taste
1/2 cup grated coconut, fresh or frozen
1 cup rava (sooji)
pinch of salt
Oil for deep frying

Method:
Isolate jackfruit from its skin and seeds. Cut into small pieces.
In a mixer or blender make a thick paste of cut jackfruit, coconut, cardamom, salt and jaggery. Add water only if required.
To this paste mix sooji. Keep it aside for 15 minutes.
Make small balls and deep fry it on simmer.
Eat hot.

Serves: 3-4
Prepartion time: 45 minutes


Note: I used upma rava. You can prepare it with idly rava also.

Steamed Rice Patties with Coconut Stuffing/Ghatti

Ghatti is something very similar to patholi but it is not sweet. I learnt this from my aunt. I have never seen anyone else preparing this and even my hubby was surprised to hear word "ghatti". He said he never had this before. This is usually served with coconut oil on it. But I prepared a very spicy asafoetida chutney.


Ingredients:
4-5 large pieces of banana leaves (for steaming)
1 cup rice
1 1/2 cup grated coconut
Salt

Method:
Soak rice in water for 3-4 hours.
Drain the water and grind this with 1/2 cup of grated coconut. This should be a thick paste and not watery like dosa batter. Add salt to taste.
Place the cut banana leaves on a hot stove. This will make the leaves soft and easy to fold.
Spread the batter on banana leaves and place remaining grated coconut in the middle.
Fold this and steam it for 15 minutes in a pressure cooker without whistles.
Serve hot with coconut oil.



Serves: 2
Preparation Time: 25 mins (excludes soaking time)



Note: The main ingredient is banana leaves without which this dish is incomplete. The aroma of banana leaf make this very tasty and special.