These delicious pops are easy to make. It is a versatile snack that uses the seasonal fruit. It is also considered healthy as it is low in added sugar and fat.
- Finely chopped jackfruit 1 cup
- Sugar 1 ½ -2 tablespoon
- Salt a pinch (1/8th teaspoon)
- All- purpose flour (Maida) ¼ cup
- Rice flour ¼ cup
- Water 2 tablespoon
- Ghee or oil to cook the pops
Grind the jackfruit with salt and sugar into a slightly coarse paste, without adding any water (I use Panasonic mixer grinder).
Add both the flours and water, and mix until smooth.
Heat a Gulliappa or Paddu Pan till moderately hot ( I have used a Tako Yaki pan, as I am doing this blog from Kuala Lumpur, where I do not have a gulliappa pan. Tako Yaki is a Japanese snack made with a batter of flour (Maida) and eggs with optional ingredients like cabbage, onion, chicken, seafood or other meats. There is Japanese chain of stalls called Tako Tao selling these snacks. This recipe is inspired by watching the cooks making Tako Yaki in these stalls). Pour ¼ teaspoon of ghee / oil in each cup of the pan. Fill the cups with lumps of the jackfruit mixture and drizzle some ghee / oil over them.
Lower the heat to Medium Low. When the underside of the pops is golden brown, turn them over with the help of utensils. Cook till the other side is golden brown. In this way, use all the remaining mixture. Serve hot or warm.
These pops should cook slowly on a medium low heat. Avoid cooking on high heat, as it causes the pops to brown before cooking through.