“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Fried banana balls with jaggery and coconut filling
Published On: 14 Jul 2006
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
for more details, click the name of the ingredient
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
Cook the bananas by steaming them in a pressure cooker by keeping the bananas on an idli stand so as not to let the water get into the bananas.
Wait for a whistle and cook it on low flame for 1 - 2 mins and switch off the stove.
Once the steam goes, open the cooker and take out the bananas.
:- You may not be able to cook all the bananas together the same time. Do it in batches.
Peel the bananas and take out the seeds by slitting it open with a knife and taking out the black threads in it.
:- You will need a grinding stone for this.
Grind the bananas without adding any water at all on the dry grinding stone.
:- Once the whole thing is ground, it will look like kneaded atta. This cannot be done in a mixie because it will turn into pulp which is not what we want.
Melt the jaggery in a pan and make it into a thick syrup.
Reduce the heat and strain the syrup to discard all the dirt in it and pour it back into the pan.
Add the grated coconut and cinnamon powder, raisins and chopped cashews.
Mix it well with the jaggery and remove from fire and let it cool.
Make small balls from the ground bananas.
Flatten it a little in your palm and fill it with the jaggery-coconut mixture.
Make it into a ball and seal the edges using water.
Deep fry it in hot oil till it turns golden brown.
:- Serve hot or cold.
the filling can be done in another way also.Its using egg,sugar,cashews,raisins,cardamom powder and coconut if needed...for this, take few eggs,break em and add sugar and stir well.keep it aside.make sure that u add 2 tablespoons of sugar for each egg.else it wont be sweet.heat little ghee in pan, add crushed cashews and add raisins+coconut after sometime...when done, add egg-sugar mixture and keep stirrimng until u get burji like form of egg....add cardamom at the end.This is malabari muslim dish and is called kaayada.I just made it yesterday and came out excellent.
The recipe sounds really yummy. But owning a dry grind stone may not be a possiblity for everyone. Instead can we just mash the cooked bananas by hand or with the back of a spoon?
Fried banana balls with jaggery and coconut filling...
Chakka Appam is an authentic snack of Kerala. Chakka Appam i...
Spiral cutting in potatoes is a surprisingly simple alternat...
Kofta, a fried veggie ball which is served with gravy for ro...
Tapioca Manchurian is an Indian Chinese fried Tapioca food i...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements