Monday, April 25, 2016

Jackfruit Muffin - Ponsa Mulik Cake

Like the popular phrase goes "When life gives you lemons make lemonade", I say, "When life gives you jackfruit make mulik". 

Not just mulik, but a healthier version of it, mulik cake or jackfruit muffin!

Yes. Like many other innovations based on traditional dishes/ingredients such as Dumrote Cake, Kashi Halwa Cake, Neyappa Cake, Cucumber Cake and Raw Papaya Cake with semolina, I have also come out with this wonderful baked dish. 

I am fond of jackfruit and its preparations, especially mulik or fried fritters/dumplings. Brahmins have perfected the art of making mulik or as they call it, Mulka. I thought, why not make something more healthy and better looking based on the mulik recipe. So, I formulated this recipe based on my Dumrote Cake recipe and each attempt in making this was a thumping success. Then I thought, why not make muffins that look even better, stay more firm and also can be kept unspoilt more more time at room temperature. Thus born Jackfruit Muffins in my kitchen.

Every ingredient that goes into this healthy tasty cake is natural, except the baking soda and baking powder. I have tried making this at least 10 times before presenting this ultimate version. In earlier versions I have tried making it with regular jaggery, palm jaggery and sometimes with added caramel. This time I used organic honey jaggery(Jenu Bella) from my relative Dr Arun Isloor's farm Sahyadri Greens and achieved the best results. You can add normal jaggery, demerara sugar or even white sugar, but if you add white sugar, you need to add some caramel/orange yellow food colouring for that golden hue. A good Jackfruit Muffin has crisp upper crust, well browned side and bottom and not spongy but soft firm inner. 

These will be liked by modern day kids for sure, as kids love muffins. Seniors maybe remain speechless, and they may just nod their heads in approval!
Ingredients:
Bombay Rava(Semolina) - 2 Cups
Salt - 1/2 Tsp
Baking Powder - 1/2 Tsp
Baking Soda - 1/2 Tsp
Cardamom Powder - 1/2 Tsp
Ghee - 30 Ml
Plain Yogurt - 1/2 Cup
Oil - 2 Tbsp(I used coconut oil)
Powdered Jaggery/Demerara Sugar - 250 Gms
Jack Fruit - 1 Cup coarsely ground/mashed
Tender Coconut Malai - 1/2 cup minced
Honey(Optional) - 1 Tbsp
Raisins(Optional) - 25 Gms chopped/coarsely ground
Cashewnut Bits - 25 Gms preferably roasted with little ghee
White Sesame Seeds - 2 Tsp

Method:
Preheat oven to 200 C.
Grease 12 muffin moulds or line with muffin paper and keep ready.
Mix semolina with salt, baking powder, baking soda, cardamom powder, ghee and cashewnut bits.
In a mixing bowl, take yogurt and powdered jaggery/demerara sugar.
Beat well until jaggery/sugar melts.
If you have jaggery syrup, skip this step and directly mix all the wet ingredients.

Add mashed jack fruit, optional honey, oil, optional raisins, mix well.
Now gently fold in semolina ghee mixture, 1/3 portion at a time.
Fill the cake batter into muffin moulds to the brim.
Sprinkle sesame seeds generously over the top.
Bake at 200 C for 10 minutes, then reduce the temperature to 170 C, continue to bake for another 20-25 mins, or until a bamboo skewer or a toothpick inserted in the center comes out clean.
Allow to cool on the rack at least for 1 hour.
Loosen the  muffins and remove from the moulds.
Once completely cool, store them in a cake box.
These muffins remain good at room temperature for 3 days.
After 3 days transfer into a fridge.

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