- 1/2 lb (250 g) sweet jackfruit segments
- 2 Tablespoons (30 ml) honey
- 1/3 cup (36 g) coconut flour
- 1/4 teaspoon (1 g) salt
- 1/2 Tablespoon (7 g) coconut oil or ghee
- 4 Tablespoons (60 ml) coconut oil to cook in
DESCRIPTION: I’ve modified the Panasa Mulika recipe to make it simpler and to make it Paleo and AIP (Paleo Autoimmune Protocol).
While young green jackfruit has been getting a lot of press for its meat-like texture, ripe version has been used in various Asian sweet jackfruit recipes for a long time.
I’ve eaten a lot of fresh ripe sweet jackfruit already broken into segments in various parts of Asia (from Hainan, China, to Chiang Mai, Thailand). Recently, I started looking for ripe sweet jackfruit recipes and I came up with this one, which is based on this Panasa Mulika recipe. I’ve also seen this recipe called by a few other names like Kathaler Mishti Pakora and sweet jackfruit fritters.
- Place the sweet jackfruit segments, honey, salt, and 1/2 tablespoon of coconut oil into a blender and blend well.
- Place the puree into a bowl and mix in the coconut flour. Form small balls from the dough – makes around 9-12 balls.
- Place the 4 tablespoons of coconut oil into a frying pan and pan-fry the balls in the pan. Use a spoon to move the balls around so that they’re fried evenly on all sides.
- Cook until the balls are browned
- Serve with extra honey or ghee drizzled on top.