Sweet Banana Pakodas | Ripe Banana Fritters
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 6 servings
- 2 nos Ripe plantain
- 3/4 cup Grated coconut
- 1 cup Maida/Wheat flour
- 1 no. Egg
- 1/4 tsp Cardamom powder
- 3 tbsp Sugar
- Oil for frying
- Salt, a pinch
- 2 tbsp Ghee
Preparation
Step 1
Cut the ripe plantain into small pieces.
Step 2
Heat 2 tbsp ghee in a pan and add chopped banana and grated coconut.
Step 3
Fry it for 5-6 minutes.
Step 4
Get a bowl, add maida, egg, sugar, cardamon powder and a pinch of salt. Mix it well.
Step 5
Add the roasted banana coconut mixture into it and mix very well with your hand.
Step 6
Heat oil in a kadai and take small portions and gently drop into the oil. Fry in medium heat stirring occasionally for even frying. Fry the Banana Pakodas till golden brown.
Step 7
Sweet banana pakoda is ready.
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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