Sharkara Puratti (Banana fingers in jaggery)

Sharkara Puratti (Banana fingers in jaggery)

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Servings: 6
Calories: 245


  • 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


  • 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
Dishes Puddings
Cuisine Indian
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