Jackfruit (Phanas in Konkani) is one key ingredient in Konkani Cooking. Raw jackfruit (Kadgi in konkani, kathal in hindi) is cooked with a lot of different pulses in our curries. The seed of jackfruit is dried and stored and again added to pulse gravies. But my favourite is the sweet ripe jackfruit pods. I can never have enough of this. I also like to cook these jackfruit fritters and store them in the refrigerator so that I can eat the jackfruits for a longer time. We get these ripe jackfruit in summers and then in the early rainy season.

1. Grind around ripe 20 Jackfruits pods in a mixie to get a coarse paste. Add 2 tbsp Rava (Semolina), 2 tbsp Coconut grated.
2. Add salt according to taste. Add jaggery in case the dough is not sweet enough. Make it into a cake dough like consistency.
3. Heat oil in a kadhai. Make small balls of the dough and deep fry. Cook on low flame for the jackfruits to cook thoroughly. Traditionally we do not add any water in this dough. However if you find it difficult to make the balls, you can sprinkle a little bit of water. Also you can dip your fingers in water before making the balls so that they don’t stick to your hand.
4. When the fritters are brown on the outside, remove them on a tissue paper and serve hot.
5. One can also store these for 4-5 days in the refrigerator

The jackfruit fritters in the picture is slightly browner than golden because of jaggery.

I like to keep the jackfruits coarse and don’t overgrind it as I like to bite into the jackfruit while eating the mulik. Sometimes I add freshly cut jackfruit pieces into the batter just for the extra texture.