jack fruit mulka- deep fried jackfruit

Ingredients
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5 cups jack fruit

2 cups rice

1/4 cup coconut

1/2 cup jaggery (according to taste)

oil to deep fry

method

1. Wash and soak rice for 3 hrs, grind rice along with jack fruit ,jaggery and coconut to a very thick paste (use very little water).
2. Heat oil in a pan,when hot ,take spoon full of jack fruit batter and drop into hot oil.
3. Fry till the mulka turns dark brown.
4. Remove from oil and place on kitchen paper to remove excess oil.
5. serve

(note:do not reserve the batter for next day,it will taste sour)

jack fruit week in our house,got this humongous jack fruit from our native place,it was soooo huge that we had to share with all our neighbors .

pelakai da ghatti-steamed jackfruit cake

The literal translation of 'pelakai the ghatti' to english means 'jack fruit the strong',I means that's what it actually means if you translate word to word to english(those who know tulu will get this old joke).

This is a very famous mangalorean cuisine,liked by everyone in my family.

The color of ghatti is usually bright yellow,that depends on the leaf used to steam the ghatti in.Leaf from mangalore  gives the ghatti a beautiful yellow color and amazing aroma.The leaves that we used were from bangalore hence the light color.

ingredients

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• 5 cups jackfruit
• 2 cups rice
• 1/4 cup coconut
• jaggery (only if the jackfruit is not sweet enough)
• 6 to 7 teak leaves

 Method

1. Wash and soak rice for 3 hrs, grind rice along with jackfruit and coconut to a very thick paste (use very little water). Add jaggery if the jackfruit is not sweet.
2. Place the thick paste on the teak leaves ,cover and steam for 1 hour.
3. remove and cut to pieces.
4. Ghatti tastes best served with kori ghassi