Tuesday 5 July 2011

                     Jackfruit vada (Moolik)

2 cups Rice
2 cups Jackfruit, cut into small pieces
½ cup grated Coconut
½-¾ cup Jaggery (According  to taste)
¼ tsp Cardamom Powder (Optional)
½ tsp Salt
Oil for frying


Soak rice in water for 1-2 hours
Grind the rice with freshly grated coconut, jackfruit,   salt and   jaggery to smooth paste. The paste should be of thick batter consistency.
To this add  cardamom powder and mix well.
Heat oil in kadai, make small marble sized balls ( Or Gulab Jamun size )  and deep fry.
This can be preserved for 5 days to 1 week in airtight containers.

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