SARKKARAVARATTI
Ingredients
1. Kerala banana (Ethakka) - 1 kg
2. Coconut oil - 3 cups
3. Jaggery - 450 gm
4. Dry ginger powdered - 25 gm
5. Jeera powdered - 1 tbsp
6. Sugar - ¼ cup
Preparation
1. Deskin the banana & cut into thick half moon shapes. Fry in hot oil till slightly reddish & crisp.
2.Melt the jaggery in a cup of water & slowly caramelize on heat stirring till the syrup is sticky & the water almost evaporate and bubbles almost stop.
3. Remove from fire and stir 1 minute add the cooled chips stirring continuously followed by sprinkling the powders & sugar. Continue to stir till cool and each chip separates with dry jaggery coating.
4. Continue to stir till cool and each chip separates with dry jaggery coating.
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