Pazham Nirachathu/ Stuffed plantain

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.