Sharkara Puratti (Banana fingers in jaggery)
Ingredients
- 1.1 lb Bananas skinned, cut into thick slices, lengthwise
- Vegetable oil for frying
- 9 oz Jaggery gur
- 1/2 tsp Ginger powder sonth
- 1/2 tsp Cumin jeera powder
- 2 tsp Rice fried, powdered
- 1 1/2 tbsp Sugar
Instructions
- 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.
- Melt the jaggery in water and boil till thick. Then lower heat and add the fried bananas.
- 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.
- Add rice and sugar; mix well. Cool and store in airtight jars.
Calories: 245 kcal
Carbohydrates: 60 g
Protein: 1 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 1 mg
Potassium: 305 mg
Fiber: 2 g
Sugar: 50 g
Vitamin A: 55 IU
Vitamin C: 7 mg
Calcium: 19 mg
Iron: 1 mg