Banana Balls

Ingredientsfor 5 servings

• 5 - Kerala banana not fully ripe but should not be raw too
• 100 g Jaggery (Sharkkara)
• 1 nos Coconut — grated
• Cinnamon powder A pinch (Karugapatta)
• Raisins A few, Onakka munthiri
• Cashews — optional
• Oil for frying

Preparation

1. Step 1

   Cook the bananas by steaming them in a pressure cooker by keeping the bananas on an idli stand so as not to let the water get into the bananas.

2. Step 2

   Wait for a whistle and cook it on low heat for 1 - 2 minutes and switch off the stove.

3. Step 3

   Once the steam goes, open the cooker and take out the bananas.

4. Step 4

   You may not be able to cook all the bananas together the same time. Do it in batches.

5. Step 5

   Peel the bananas and take out the seeds by slitting it open with a knife and taking out the black threads in it.

6. Step 6

   You will need a grinding stone for this.

7. Step 7

   Grind the bananas without adding any water at all on the dry grinding stone.

8. Step 8

   Once the whole thing is ground, it will look like kneaded atta. This cannot be done in a mixie because it will turn into pulp which is not what we want.

9. Step 9

   Melt the jaggery in a pan and make it into a thick syrup.

10. Step 10

    Reduce the heat and strain the syrup to discard all the dirt in it and pour it back into the pan.

11. Step 11

    Add the grated coconut and cinnamon powder, raisins and chopped cashews.

12. Step 12

    Mix it well with the jaggery and remove from fire and let it cool.

13. Step 13

    Make small balls from the ground bananas.

14. Step 14

    Flatten it a little in your palm and fill it with the jaggery-coconut mixture.

15. Step 15

    Make it into a ball and seal the edges using water.

16. Step 16

    Fry in hot oil it in hot oil till it goes golden brown.

17. Step 17

    Serve while still hot or cold.