Kele Mulik Recipe – Delicious, easy and healthy banana fritters from Konkan Cuisine. They are crispy outside and soft inside.
What is Kele Mulik?
Kele Mulik or Kele Mulka is a Konkani style banana fried modak. These tiny deep-fried fritters are made with semolina or sooji, ripened banana, jaggery, coconut and wheat flour. These can be made during Ganesh Chaturthi festival and served as a sweet snack.
Is Kele Mulka Vegan?
Yes, it is. This recipe doesn’t require any ghee or butter.
How long does Banana Modak last?
They can be stored up to 2 days in an airtight container.
How to serve Kele Mulik?
They are usually offered to Lord Ganesh on Vinayaka Chaturthi. They can also be served as a sweet snack with coffee or tea.
Few Tips to Make the Best Konkani Kele Mulik:
- If you are not vegan, deep fry the fritters in ghee for the better flavor and taste.
- Make sure the oil or ghee is enough hot and fry on a low flame to make them crispy.
- Adjust the consistency by adding more water or semolina. Please refer the photographs or video to understand.
- Do not skip coconut. But, you can use fresh coconut or dry coconut. I have used desiccated coconut.
Few More Ganesh Chaturthi Recipes:
- Modakam
- Pal Kozhukattai
- Bellam Kudumulu
- Sweet Undrallu
- Dry Fruit Fried Modak
- Ellu Kozhukattai
- Rava Modak
- Puran Poli
- Bellam Thalikalu
- 70+ Ganesh Chaturthi Recipes
How to Make Banana Modak Recipe Video below:
Kele Mulik Recipe - Konkani Style Banana Modak Recipe
How to Make Konkani Kele Mulik or Banana Modak Recipe with Step by Step Photos & Video.
Servings: 30 small fritters
Calories: 63kcal
Ingredients
- 1 cup Semolina
- 2 small Ripe Bananas (approx. 1/2 heaped cup mashed banana)
- 1/2 cup Powdered Jaggery
- 1/4 cup Fresh or Desiccated Coconut
- 1 tsp Cardamom Powder
- 2 tbsp Wheat Flour
- Oil for deep frying
Instructions
- Peel and mash the banana well. In a mixing bowl, combine the mashed banana and jaggery and stir until well combined.
- Add the coconut, wheat flour and cardamom powder to the banana mixture and combine well.
- Now add the semolina and mix everything well to make a soft dough. Adjust the consistency of the dough by adding little more semolina or water.
- Keep the dough aside for about 15 minutes.
- Heat enough oil in a pan for deep frying.
- When the oil is hot, take a small portion of the dough and gently drop into the hot oil.
- Deep fry them over a low flame until crisp and golden brown.
- Remove them from oil and drain on paper towels.
- Serve!
Video
Notes
These can be stored up to 2 days.
Nutrition
Calories: 63kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 38mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
How to Make Kele Mulik Recipe with Step by Step Photos:
- Peel and mash the banana until smooth.
- Transfer the mashed banana to a mixing bowl. Add the powdered jaggery and mix well until combined.
- Now add the coconut, cardamom powder and wheat flour to the jaggery and banana mixture and mix well.
- Now add the measured semolina to it and mix everything well with a spatula or spoon to make a soft dough.
- Adjust the consistency of the dough by adding little more semolina or water.
- Cover the dough and let it sit for about 15 minutes.
- Heat enough oil in a saucepan or frying pan.
- When the oil is hot, take a small portion of the dough and gently drop into the hot oil.
- Deep fry them over a low flame until crisp and golden brown.
- Remove them from oil and drain on paper towels.
- Serve and enjoy!
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