Ingredients
Plaintain/
nenthra pazham ( ripe) – 2
Grated
coconut – 1/2 cup
Cashewnuts
-1 ½ tbs
Sultanas/raisins
– 2 tbs
Sugar
– 1 -2 tbs
Cardamom
seeds -from 4 pods
Ghee
– 1 tbs
Flour/maida
– ¼ cup
Water
( as required)
Salt
( a pinch )
Oil
Method
- Peel the plantain and run a knife through to make a slit keeping the end intact.
- In a pan add some ghee and fry cashewnuts and sultanas until cashewnuts have browned and sultanas have plumped. Remove and keep aside.
- Powder cardamom seeds with sugar in a mixie (skip this step if you have cardamom powder )
- In the same pan add some more ghee and add grated coconut and cardamom sugar. Cook for a minute or so until sugar has melted and coated the coconut well. Mix this well with roasted cashewnuts and sultanas.
- Stuff the plantain with the filling.
- Meanwhile make a batter with flour, salt and water.
- Seal the gap with the batter.( make sure your batter is thick enough to coat, my batter was little thin so it didn’t coat the plantain well)
- Heat oil in a pan and shallow fry the plantains for few minutes flipping the sides until it become golden brown.
2 comments:
Love this, looks super yummy!
Delicious..
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