Monday, August 16, 2021

Pazham Nurukku


Pazham Nurukku
  • 3 ripe plantains
  • 3/4 cup coconut milk
  • 200 grams jaggery
  • 1 tsp ghee
  • 1/2 tsp cardamom powder
  • 1/4 tsp dry ginger powder
  • a pinch of cumin powder

Add half a cup of water to the shredded coconut, grind well and squeeze the coconut milk.

Melt the jaggery in a quarter cup of water and strain it.

Cut the bananas into 4 pieces.

Add coconut milk, cover and cook on low heat for 8 minutes.

When the bananas are well cooked, add jaggery, ghee, cardamom powder, chukka powder and cumin powder.

Turn off the heat when the bananas are well coated with jaggery.

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