Wednesday, September 11, 2013

Sharkaravaratty–Sadhya special



1. Raw Bananas (plantain) 4 nos
2. Jaggery (Sharkara) ¼ kg
3. Coconut oil/Refined oil for frying
4. Powdered sugar ¼ cup
    Cardamom powder ½ tsp
    Dry ginger powder/Chukku podi ½ tsp
    Rice flour 1 TBSP
5. Ghee 2 tsp


  • Peel skin off from bananas and immerse in water. Remove the bananas one by one from the water and wash them properly. Cut them first longitudinally into equal halves and then slice into thick (about ¼ to ½ inch) pieces.
  • Heat oil in a pan or uruli for deep frying and deep fry the banana pieces until crisp. Drain using a slotted spatula and spread onto paper towels.
  • Dissolve the jaggery in ¼ cup of water and sieve to remove solid impurities. Boil this in a shallow vessel till it reaches one-thread consistency (ie. It is thick enough to draw out as one thread when tried with thumb and forefinger).
  • Lower fire and add ghee. Switch off the fire, and immediately add fried banana pieces and ingredients numbered 4 (this helps in getting the syrup onto banana pieces coated well and not fell apart once cooled) and mix thoroughly taking care not to break the crisp banana pieces. Cool and keep in airtight container. Serve in Sadhya or enjoy anytime as a snack.

Bananas cut into two longitudinally and then sliced to thick pieces

Deep frying bananas

Fried banana pieces






Making the jaggery syrup

Add fried bananas to syrup continuosly stirring

Add ingredients numbered 4 and mix well








1 comment :

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