Plantain with glazed jaggery syrup
It is an exotic traditional Kerala dessert made with 4 ingredients served usually with breakfast.
Servings 4
Calories 151kcal
Ingredients
- 2 plantains nendrapazham
- 3-4 tbsp Jaggery If using cubes then 3-4 cubes
- 1-2 tbsp Ghee
- 4 Cardamom crushed freshly (Not powder)
Instructions
- Dissolve jaggery in 1/2 cup water.Cut the plantain in to thick rounds.
- Heat the ghee in a wide mouthed pan, when it starts to sizzle add the plantain a single layer reduce heat to medium. Allow it to brown on one side then turn to the other side.
- When both sides of the plantain has caramelized add the the dissolved jaggery and allow this to thicken to a honey texture on low heat. Then add the freshly crushed cardamom pods. Give a few minutes for all flavors to mingle then switch off heat and serve warm.
Notes
Make sure the plantain does not burn too much it will affect the taste of the dessert and so does jaggery.
Do not cook for too long or thicken it too much then the plantain will turn too hard and loose its soft fruity texture.
If it is hard to find jaggery sugar could be used instead but reduce as per sweetness preferred. Jaggery is comparatively less sweet than sugar.
The ripeness of the plantain can make or break this dish.