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Halasina Hannina Mulka | Jackfruit Fritters

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Halasina Hannina Mulka or jackfruit fritters are the deep fried snack in almost every malnad and coastal region during this season. Crisp outside and soft inside with the unique flavor from the Jackfruit. Traditionally these fritters  or these halasina hannina gaarige are made from soaked rice, jaggery, and jackfruit. My sister Savita taught me this simple jackfruit muluka recipe using the rice flour. The advantage of this recipe is we don’t have to worry about the quantity of rice we should soak to make the appa.
When the jackfruits are in season don’t forget to try Halasina hannina Kadubu/idli,   Payasa
Also with tender jackfruit – halasina kayi Palya.

Ingredients:

  • 20 pieces of ripe Jackfruits (remove the seeds )
  • Around ¾ cup Rice flour(depends on the consistency of the paste
  • ½ cup Jaggery
  • ½ cup Grated coconut
  • ¼ tsp salt
  • 3 cardamom
  • Oil to fry
  • Yields around 30 mulka/appa

Method:

  1. Powder the cardamom using mortar and pestle and keep it ready.
  2. Grind the jackfruit pieces to fine paste along with jaggery.
  3. Transfer this to a bowl. Add salt, cardamom powder, and grated coconut. Mix it.
  4. Add rice flour little by little and mix it until you get right consistency – like urad dal vada batter. Keep it aside for 10 minutes.

To Fry the Mulka:

  1. Heat the oil in a pan on medium low heat.
  2. Once the oil is hot enough, (check by adding little dough to hot oil it has to come up immediately) add around tbsp of the prepared fruit batter to the oil. Add few more depending on the amount of oil. Keep stirring.
  3. Fry it until the mulka turns brown on all sides.
  4. Remove it and transfer it onto a colander.
  5. Repeat the same procedure with the remaining batter.

Note:

  1. You can use rava or maida to to this fritters.
  2. If you add more flour, the mulka becomes hard, so add little less.
  3. Do not add any water.
  4. If the jackfruit is not so sweet add more jaggery
  5. if you don’t want to fry these you can use paniyaram/paddu  pan to make these appam.
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