Ripe Jackfruit – 10 to 15 pieces
Maida/Plain Flour – 1 Cup
Chiroti Rawa/Fine Semolina – 4 tbsp
Sugar – 1/2 cup and more
Fennel Seeds – 1 to 2 tbsp
Milk – 1/4 cup or more
Baking soda – pinch
Oil – For Frying
Wash and de seed the ripe jackfruits.Remove the skin that surrounds the seed also.
In a Blender/Mixer, add the de-seeded jackfruits,sugar and grind it into a smooth pulp.
If required, add a teaspoon of milk or water for grinding.
Take out the blended jackfruit pulp in a large bowl.
Add semolina,plain flour and mix well.
Check for sugar. If sugar is less, add more sugar.
Roughly crush some fennel seeds and add it to the batter.
If the batter is difficult to mix, add milk little by little till it comes to cake batter consistency.
Rest the batter for half an hour.
After half an hour, mix the batter well.
Add a pinch of baking soda and mix well.
Heat Oil in a frying pan.Once oil is medium hot, take a ladle of the batter and pour in a circular pattern. Cook till bottom is done.Flip the malpua and cook the other side.
Take the malpua out of oil once both the sides are golden brown.
Repeat the process with the rest of the batter.
This is a nice sweet snack that can be served at tea time.