Plantains / nendra pazham - 4
Coconut grated - 1 cup
Sugar - 6 or 7tbsp
Cashewnuts - 1/4 cup sliced or chopped roughly
Raisins -2 tbsp
Ghee - 1 tbsp
Cardamom - 3 crushed
All purpose flour / maida - 5 tbsp full
Water - few drops to make a thick paste of maida
Oil - for frying

For the filling :
1.In a non stick sauce pan,add 1 tbsp ghee and add cashews and raisin.Allow it to puff and add the grated coconut and saut for a minte or two.

2.Add sugar and crushed cardamom to it and saut till sugar dissolves completly.Switch off and keep aside.
To stuff the plantains:
1.Without peeling make slit lengthwise in the middle of each plantain until the centre.Slowly remove the black seeds with a knife(careful not to break)

2.Now fill each one with the prepared filling and remove the peel slowly without breaking.

3.Make a thick paste of maida by adding little water. Coat the stuffed side of the plantainwith this paste.

4.Cover and keep in refrigerator and take out before frying.(no problem,if u fry at the same time).Just for the paste to get coated well ,i keep in refrigerator.
5.Heat oil (half way of fry pan used)in a pan on medium flame..

6.Slowly place each plantain and fry by turning over all the sides until goldn brown.Drain in kitchen tissues and slice and serve.

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