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Browse More South Indian Sweet Recipes:
- Sarkarapuratty
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Sarkarapuratty
Brief Description
Sarkara varatti is one of the famous recipes of Kerala which is uniquely prepared. It is generally referred as sweet nendran chips. It is mostly served in the wedding or at the time of festivals. It is most liked by Kerala people.
Time required to prepare 10-15 minutes Time required to cook 45 minutes Serves 4 Ingredients For Sarkarapuratty
- 3 nos of Nendram Kaaya/ Unripe Raw Green Plantains
- 1 tsp of Turmeric + A pinch of salt
- 1/4 tsp of Salt, mixed in ½ (half) cup of water ( Saline solution)
- 1 cup of Sarkkar/ Jaggery
- 1 1/2 tbsp of Dried Ginger Powder
- 1 tsp of Cardamom Powder
- 1 tsp of Cumin Powder
- 2 cups of Cooking Oil/ Coconut Oil or as needed
- 1 tbsp of Granulated sugar for garnishing
How to make Sarkara varatti
- Take a big pan and add the turmeric powder and water in it and keep it aside.
- Grease your hands with coconut oil so that raw banana peel’s sap should be avoided from stains/ discolorations. Remove the skin of banana and dip it into the turmeric water for about 20 minutes. (It will help to preserve the color and stickiness of plantain will be removed).
- Now from turmeric water take out the plantain and allow it to pat dry. Then slice it into thicker chunks and allow the sliced pieces to dry in a plate or baking sheet for few minutes.
- Take a frying pan and heat oil in it but make sure that oil should not be filled more than half of the frying pan and it should not be dull or too smoky.
- When the oil is hot then medium-low the flame and drop the banana slices into the oil and stir it well so that they do not stick together.
- Lower the flame when it is half finished. Take the saline solution and sprinkle over it. Now close the pot using a lid and after few minutes remove the lid.
- When the bubble disappears then medium the flame and allow the chips to fry on both sides until it becomes golden and reddish in color. (From starting it takes approx. 25 to 30 minutes). (Note: To check whether the chips are prepared or not, take one chip and mash it. If it is squishy or soft from inside then it is not prepared so fry it again into the oil till it becomes crispy).
- When chips become golden and reddish in color and when it is stirred it makes a rasping sound then take it out in a colander. Use a plate under it to collect the oil drippings. Keep it on a tissue paper and allow it to cool.
- Take a heavy bottomed pan and heat water and jaggery in it so that jaggery melts. Now strain it so that impurities are removed.
- Take the strained syrup and heat it again on a low-medium heat. Keep stirring till it becomes thick. The syrup should not be thick or watery. It should be like oil. (Note: To test the correct consistency of syrup, take one drop of boiling jaggery and drop it into the cold water. If the consistency of syrup is correct then a pearl drop will be formed and it will not dissolve in cold water).
- Lower the heat and add the pieces of fried banana in it and mix it well. Keep stirring.
- Add the cardamom powder, cumin powder and ginger powder in it and stir it continuously so that jaggery would get properly stick to all the slices.
- Turn off the stove and allow it to cool for few minutes. Now add the powdered sugar and mix it well. Due to this it will look nice and slices will not stick to each other. If it is required then add more sugar in it.
- Take it out into a plate and cool it completely. You can also store it in an airtight container. Now you can serve and enjoy it.
Some Useful Tips
- Sliced banana should not be kept for a long time otherwise it will become dark in color and wouldn’t be fresh in taste.
- The consistency of syrup should be correct otherwise banana pieces would not be properly coated with jaggery. The syrup should not be thick or watery.
- If banana pieces are not properly coated with jaggery then add 1-2 tbsp rice flour in the syrup so that it becomes thick.