Kerala
Pazham nirachathu
Ripe nendran bananas stuffed with sweet coconut and cashews, fried golden. Malabar's tea time showstopper.
40 minTime
5 gProtein each
mildSpice
Make it your way
Grandma's wayRipe nendran, coconut, cardamom and ghee fried cashews.
The original532kcal
5 gprotein
6 gfibre
40minutes
Pazham nirachathu as Malabar homes make it.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Heat the ghee and fry the cashews and raisins until the cashews are golden and the raisins puff. Add the coconut, 3 tbsp sugar and cardamom and stir on low until the sugar melts and the mix turns moist and sticky. Cool.
- 2Slit each banana lengthwise down the middle without cutting through the ends, making a deep pocket.
- 3Stuff each banana generously with the filling and press the sides gently together.
- 4Whisk the maida, 2 tsp sugar, salt and water to a smooth batter that coats a spoon.
- 5Heat the oil to medium. Dip each banana in batter and fry, turning, until golden all over.
- 6Drain and rest for 5 minutes before serving warm.
Serve it like this
Cut each banana in half on a slant to show the filling and serve warm with sulaimani or milky tea.
