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Desserts

Pazham Nurukku

Old-fashioned Kerala sweetmaking — no shortcuts, no substitutes. Jaggery, ghee, and coconut come together through slow cooking and patience into something far greater than the sum of their parts.

Ingredientsfor 2 servings

2 nos Banana
3 piece Jaggery
1/2 cup Water
2 tbsp Ghee
1/2 tsp Cardamom powder

Preparation

Step 1
Cut banana into one inch round pieces.
Step 2
Pour water and add the jaggery in a pan. Heat until the jaggery melts. Strain to remove dirt if any.
Step 3
Heat ghee in a pan and transfer banana pieces into the hot pan.
Step 4
When the banana turns lightly browned, add melted jaggery to it.
Step 5
Stir everything together thoroughly and let it go for 5 minutes in medium flame. Add cardamom powder and take it off the heat after it becomes dry.
Step 6
Pazham Nurukku is ready to serve.

Tip

When working with jaggery, always melt and strain it first. Even the best quality jaggery has some grit that needs to be removed.

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Desserts

Pazham Nurukku

Old-fashioned Kerala sweetmaking — no shortcuts, no substitutes. Jaggery, ghee, and coconut come together through slow cooking and patience into something far greater than the sum of their parts.

Ingredientsfor 2 servings

2 nos Banana
3 piece Jaggery
1/2 cup Water
2 tbsp Ghee
1/2 tsp Cardamom powder

Preparation

Step 1
Cut banana into one inch round pieces.
Step 2
Pour water and add the jaggery in a pan. Heat until the jaggery melts. Strain to remove dirt if any.
Step 3
Heat ghee in a pan and transfer banana pieces into the hot pan.
Step 4
When the banana turns lightly browned, add melted jaggery to it.
Step 5
Stir everything together thoroughly and let it go for 5 minutes in medium flame. Add cardamom powder and take it off the heat after it becomes dry.
Step 6
Pazham Nurukku is ready to serve.