I remember amma making this every time there's a festival or during such special occasions.I have often helped her in making the balls and she used to deftly put it in the batter,roll it and deep fry it till done.Many a times,I've burnt my lips and tongue trying to taste the out-from-the-oil-hot muleeku;-).Compared to the original one,this one's quite easy and simple to make.
Grated coconut - 1 cup
Grated jaggery - 1 cup
Cardamom powder - 1 tsp
Maida - about 1 cup
Salt - a pinch
Water - as required to make the batter
Oil- to deep fry
In a thick bottomed kadai melt the grated jaggery adding 1/4 cup water till the jaggery melts completely.
Add the grated coconut and mix.
Keep stirring till the water evaporates and the churna becomes stiff enough to roll into balls.
Add the cardamom powder and keep aside to cool.
Meanwhile,make the batter using maida,salt and water.
The batter should not be too runny,it should be of the consistency of thin bajji batter.
Make small balls of the churna,dip it in the batter and deep fry till it becomes light brown.