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 !
- Whole Moong – 1 cup
- Grated jaggery – 1 cup
- Cardamom powder – 1 tsp
- Ghee – 1 tbsp
- Rice flour – 1/2 cup
- Maida / refined flour – 1/2 cup
- Salt – a pinch
- Oil to deep fry
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 .
- Bind the moong balls tightly so that they wont split when you are deep frying and cause a mess .
- I like a thin covering for the mulikks . If you want the covering to be thicker – make the batter a little more thicker .
- Increase or decrease amount of jaggery as per your taste ,