- Ripe Banana / Plantain : 4 nos
- For stuffing
- Grated Coconut : 8 tbsp
- Cardamom : 5 nos (Crushed)
- Sugar : 50gm
- Cashew nuts : 5-10 (Chopped)
- Raisins : 10 nos
- Ghee : 2 tbsp
- Oil : for frying
- For Covering
- Maida / All Purpose Four : 25 gm
- Turmeric – ¼ tsp (optional)
- Sugar : 2 tbsp
- Water : as needed
- Salt a pinch
Pazham nirachathu is a very tasty and inevitable snack in the Malabar iftar cuisine. Its prepared by stuffing ripe plantain with coconut – nut mixtures and then dipped in a Maida batter and fried. I can assure you that your family and Kids will love this snack.
Sweet Pazham Nirachathu Preparation
- Warm a non stick pan with the ghee.
- Heat the grated coconuts in the pan (Keep sauteing).
- Add the chopped cashew nuts, raisins, cardamom, sugar to the pan and heat it until the nuts are fried (Keep sauteing).
- Remove from the stove and keep it aside.
- In a bowl, mix together the Maida / all-purpose flour, sugar and salt. Add water to this little by little and make a thick batter out of it, similar to that for pazham pori / Banana fritters.
- Peel the banana and make a shallow slit lengthwise. Remove the center portion with the black seeds.
- Thickly fill the fried coconut-nut stuffing mixture into the slit made in the banana.
- Heat oil in another pan, and dip the stuffed banana’s in the batter to get it coated evenly.
- When the oil becomes hot, minimize the flame and carefully dip the batter coated banana’s.
- Fry them till they become golden brown in color (carefully flipping in between).
- Drain them into a kitchen tissue and serve it hot with a cup of tea.
- Some people wont dip the entire banana’s in batter, they will just seal the nick created for filling.