Name: Kele Mulik Recipe - Konkani Style Banana Modak Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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

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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:

How to Make Banana Modak Recipe Video below:

Print Recipe

Kele Mulik Recipe - Konkani Style Banana Modak Recipe

How to Make Konkani Kele Mulik or Banana Modak Recipe with Step by Step Photos & Video.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Dessert, Snack

Cuisine: Konkan, South Indian

Keyword: authentic, Festival Food, Ganesh Chaturthi Prasadam, traditional food for festivals

Servings: small fritters

Calories: 63kcal

Ingredients

1 cup Semolina
2 small Ripe Bananas (approx. ½ heaped cup mashed banana)
½ cup Powdered Jaggery
¼ 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

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!