Mooga Mulikku

                                        Most GSBs of Kerala would have tasted Mulikka prasad from our temples . Mouth waters just thinking of the taste & aroma itself ! Many make it regularly at home too as an evening snack . Kids especially love this sweet snack .  We can make this in two versions – one with sugar & the other with Jaggery . Usually Moong  is used with jaggery to make mooga mulikku and chana dal is used with sugar to make chonya dali mulikku ! Traditionally rice was soaked and then ground to a thick paste for the covering . Now since we get rice flour I have used that only instead of grinding . Lets check the mooga mulikku recipe now ..will post the chonya dali mulikkku another day soon !
Ingredients :-
  1. Whole Moong – 1 cup 
  2. Grated jaggery – 1 cup 
  3. Cardamom powder – 1 tsp 
  4. Ghee – 1 tbsp 
  5. Rice flour – 1/2 cup 
  6. Maida / refined flour – 1/2 cup
  7. Salt – a pinch 
  8. Oil to deep fry 
Method :-

Wash & pressure cook the moong till soft & mushy .Transfer to a thick bottomed kadai or non stick one .
Add the grated jaggery and switch on flame .the jaggery will melt . Continue cooking & stirring in between till it has thickened to a mass. 
Add the ghee & cardamom powder and cook till it starts leaving the sides and comes together 
Let Cool .  Then make into small balls and keep aside . 
Take the flours in a bowl , add the salt . Add some water to make a batter .
Consistency of the batter should be like idli batter .
 Heat the oil for deep frying ,  Now dip each sweet ball in this batter to cover it completely and drop it in the hot oil carefully . Reduce flame and turn the balls over after a minute or two . Again flip them over after a few more seconds . Now increase the flame  and remove the mulikks when you see them turn   crisp.
 Enjoy the  crisp muliks which have a soft inner part . 
Notes :-
  1. Bind the moong balls tightly so that they wont split when you are deep frying and cause a mess . 
  2. I like a thin covering for the mulikks . If you want the covering to be thicker – make the batter a little more thicker . 
  3.  Increase or decrease amount of jaggery as per your taste , 

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