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Thursday, January 7, 2016

SHARKARA VARATTI (JAGGERY COATED BANANA CHIPS)






Sharkara varatti is a sweet dish that can be made from crispy banana chips that is well coated with jaggery syrup and it has the delicious smell of powdered dry ginger and cardamom. This (jaggery coated thick banana chips) is a snack specially made during Kerala festivals like onam, vishu etc. There are so many varieties of sweets and other recipes in Kerala that can be made from raw plantain.
INGREDIENTS

Prep Time: 15 mins
Cook Time: 20-25 mins
Total Time: 35-40 mins

  • Raw Plantain              - 5
  • Jaggery                     -1 1/2 cup or 5 small                            blocks
  • Dried Ginger Powder       - 1 tsp
  • Roasting Rice Flour       - 5 tbsp.
  • Powdered Sugar            - 2 tbsp.
  • Cumin Powder              - 1/2 tsp
  • Cardamom Powder           - 1/2 tsp
  • Coconut Oil               - 4 cups
METHOD OF PREPARATION STEP BY STEP

1.Before starting to peel of the skin of the raw plantain, apply some oil on the hand to prevent the black stains from plantains.  Peel off the skin of the plantain by carving on the skin from top to bottom with a knife, this gives you a slit to remove the skin. 
In a bowl mix water and turmeric powder and keep the peeled plantains immersed in that turmeric water for about 15 minutes. Then drain the water and pat dry with clean clothe or paper towel to remove excess water in the plantain (banana).

2.Slice the plantain in midways along the length. Thereafter cut them into 1/2 cm thick pieces and keep it aside.

3.In a pan heat the oil over medium heat. Wait till the oil get really hot. When the oil is really hot, reduce the heat to low and slowly put the plantain pieces into the oil without overcrowding them. Stir occasionally to flip them and keep them from sticking together.

4.Fry it on a medium flame until the plantain pieces become golden yellowish color and stir occasionally. Once they are really crisp and fried take the chips out of the oil and put them in a colander or strainer with a plate underneath to catch the dripping oil from the chips pieces and keep it aside.

5.Heat a thick bottomed and wide mouthed pan or uruli over a medium heat and add jaggery. Melt the jaggery by adding approximately 4 to 5 table spoons of water and stir it till it reaches a thick consistency.

6.To know the right consistency of the jaggery syrup, take a little bit of the syrup with a spoon. Pinch the syrup between your thumb and index finger and then pull back your fingers. If the syrup is sticky, this shows that it is the right time to add the chips into it. Then add dried ginger powder, cumin powder and crushed cardamom into it and mix well.

7.Reduce the heat to low and add the chips into it and mix everything well. Don't freak out! It will be really difficult to stir them. Remove the pan from heat and stir continuously let this cool for some time and next is to add powdered sugar and roasted rice powder occasionally to keep the pieces from sticking together.  

My mom used to put roasted brown rice flour instead of adding powdered sugar because jaggery itself is sweet, adding powdered sugar makes the recipe even more sweeter.
To make roasted rice powder, heat another pan and add 3 table spoons of washed raw brown rice into the pan and stir occasionally till the rice are crispy, fluffy and brownish. Let this cool for some time and grind the rice in a mixer to a smooth powder.

9.Add the powdered roasted rice to keep the pieces from sticking together and stir occasionally.

10. The delicious sharkara varatti is ready to have. Transfer it to a wide bowl or plate. Let it cool completely before potting in 
an airtight container.

ENJOY THIS DELICIOUS SNACK!!!

Hope you like it
Visit us for more
Recipe Type: Snack
Cuisine: Indian
Location: Amma's Kitchen
~LIVE LIFE WITH A LITTLE SPICE~


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