In a bowl, add rice rava along with ½ to ¾ cup of water and mix. Keep this aside for 15 minutes.
1 cup Rice rava
Meanwhile, in a pan on medium-low flame, dry roast the coconut pieces just until light golden. Transfer to a plate. Do not roast it too much, as we will fry them anyway.
2 tablespoon Coconut
Similarly, roast the cashews until light golden and transfer them to a plate.
2 tablespoon Cashews
In a mixer blender, add coconut, jaggery, jackfruit, and salt, and grind them to smooth paste. Note that I have not added any water. The water content from jaggery and jackfruit is enough to make a smooth paste.
¼ cup Coconut, ½ cup Jaggery, 1 cup Jackfruit, ½ teaspoon Salt
Transfer the jackfruit paste prepared above to the bowl containing rice rava. Add cardamom powder, til, roasted cashews, and roasted coconut pieces (from above), and mix to form the dough. The ponsa mulik dough should not be too wet (or sticky) or too dry. Check out the video here. ¼ teaspoon Cardamom powder, 1 teaspoon Sesame seed
Add sooji or semolina only if the batter becomes wet/sticky. Else simply skip adding sooji or semolina. If the batter is too dry, add a splash of water to get the right consistency.
2 to 4 tablespoon Semolina
Your dough is now ready for frying.
Heat oil in a pan on a medium flame for frying. Once the oil is hot, drop 7 to 8 lemon-sized balls into the hot oil and leave it undisturbed for two to three minutes. Now flip using a slotted spoon and continue frying on medium flame till it becomes deep golden brown on all sides. Transfer them to a paper towel to absorb any excess oil.
Oil
Repeat the process for the remaining dough.
Serve hot ponsa mulik with desi ghee, and enjoy.