Sharkara Puratti (Banana fingers in jaggery) recipe
ingredients
500 g (1.1 lb) Bananas, skinned, cut into thick slices, lengthwise
Vegetable oil for frying
1 1/4 cups (250 g) 9 oz Jaggery (gur)
1/2 tsp Ginger powder (sonth)
1/2 tsp (1 g) Cumin (jeera) powder
2 tsp Rice, fried, powdered
1 1/2 tbsp (30 g) 1 oz Sugar
Vegetable oil for frying
1 1/4 cups (250 g) 9 oz Jaggery (gur)
1/2 tsp Ginger powder (sonth)
1/2 tsp (1 g) Cumin (jeera) powder
2 tsp Rice, fried, powdered
1 1/2 tbsp (30 g) 1 oz Sugar
method
1. Heat the oil in a pan; deep-fry the banana slices till golden brown. Remove with a slotted spoon and drain the excess oil on paper towels. Keep aside.
2. Melt the jaggery in water and boil till thick. Then lower heat and add the fried bananas.
3. When the banana is coated with jaggery, add ginger powder and cumin powder. Stir carefully but continuously till the banana is completely coated, then remove from heat.
4. Add rice and sugar; mix well. Cool and store in airtight jars.
2. Melt the jaggery in water and boil till thick. Then lower heat and add the fried bananas.
3. When the banana is coated with jaggery, add ginger powder and cumin powder. Stir carefully but continuously till the banana is completely coated, then remove from heat.
4. Add rice and sugar; mix well. Cool and store in airtight jars.
serving amount
serves: 4 - 6
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