Jackfruit Fritters / Ponsa mulik


“Ponsa mulik” in konkani is nothing but crispy jackfruit fritters. With the start of the jackfruit season, we all crave to eat as many jackfruit delicacies as possible apart from eating the fruit alone. In the initial days during the onset of the season, we eat jackfruit as a fruit. After sometime,we make delicacies using jackfruit like these fritters, payasam, idlis and many more. This particular recipe is my all time favourite and I can easily finish 8-10 at a time ๐Ÿ™‚

I have made this in a traditional way by soaking the rice for few hours and then grinding them with ripened jackfruit and jaggery. There is also a quick method in which we can use rice flour instead of soaking the rice and then grinding. These fritters are crunchy outside and soft inside with all the goodness and aroma of jackfruit. These fritters can be stored in an airtight container for 4-5 days. But yes! they wont be crunchy though. If you would like to eat them crunchy, eat them soon after they are deep-fried.Do not make a lot of batter and store the excess in the refrigerator. They tend to turn watery and absorbs lot of oil when you fry them. So, I suggest you to make these in small batches. Recipe doesnt need too many ingredients and you can quickly make a tea time snack ๐Ÿ™‚


Ripened Jackfruit – 6-7

Rice/Sona masuri – 1/2 cup

Semolina (fine variety) – 1/4 cup

Jaggery – 1/4 cup (adjust accordingly)

Grated coconut – 1/4 cup

Salt to taste

Oil for deep frying


Dividing it in parts

Part 1 : Soak rice and chop the jackfruit

Part 2 : Making a batter with all the ingredients

Part 3 : Deep frying

Part 1 : Soak rice

  • Wash rice a couple of times with water
  • Soak them in water for 1 hour
  • De-seed the jackfruit and chop them roughly
  • Set aside

Part 2 : Grinding

  • In a mixer jar, transfer the soaked rice (discarding the water), jaggery, grated coconut and jackfruit pieces
  • Grind this into a smooth batter by adding water accordingly
  • Transfer it in a mixing bowl and add fine semolina and salt to it

Part 3 : Deep – frying

  • The batter should not be too thin nor thick.
  • Preferably like a pakora batter should do
  • Heat oil in a kadhai
  • Once hot, wet your hands and scoop out a tiny portion of the batter with your fingers and drop it in the hot oil.
  • Continue with some more of them
  • Deep fry till they are dark brown in colour
  • Transfer them onto a kitchen tissue which absorbs the excess oil.
  • If you want, store it in an airtight container or relish them hot ๐Ÿ™‚


  • Use ripened jackfruit only
  • If you want to make the recipe quickly, You can skip soaking the rice and grinding. Instead use rice flour.
  • Watch out when you make the batter as jaggery tends to leave water once it is mixed with other ingredients. So, add water in parts.
  • Adjust the amount of jaggery according to your sweet preferences

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