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Traditional Kerala snack made with Bananas and Jaggery(Sharkkara)
Published On: 09 Sep 2005
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
for more details, click the name of the ingredient
Bengali: Laban / Noone
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
English: Coconut oil
tamil: Thengaai ennai
telugu: Kobbari nune
kannada: Thengina Yenna
hindi: Nariyala tela
Cook the plantains well.
Remove the black thread-like things from them.
Mix it well with powdered jaggery, powdered cardamom and salt.
Knead the mixture well and make it into a dough.
Heat ghee in a vessel.
Put this dough into the hot ghee and slowly cook it.
Mix together maida and water and make it into a medium thick batter.
Make small balls (lemon size) off the dough.
Heat oil in a kadai or a pan and bring it to a boil.
Dip the balls into the batter and put them into the oil.
Fry them, till they are cooked.
it is not as good as what it must be
I tried this recipe and it is a very tasty variation of the Sukhiyan made with Dal. Maureen, to answer your question. Plaintains are the green larger kind of bananas that you mentioned. They ripen and then they appear to have a yellow skin with black marks. You can find it in almost all the US grocery stores or Korean markets.
I am interested to try this but please answer my questions-When you say plantain do you mean the raw green one and how would these be cooked---boiled or baked or does it matter. I ate this sweet at a shop once and I would love to try to duplicate it. Thank you so much and hope to hear back soon.
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