Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Ripe Plantain Dessert (Pazham Puzhungiyathu)

Steam-Cooked Ripe Plantain
Steam-Cooking the Ripe Plantain

Vijay loves all things plantain; so much so, he even wrote a guest post on homemade plantain chips on my blog few months ago. When I saw the recipe for sweet plantain dessert, at LG’s Ginger and Mango, I knew Vijay is going to like it.

Dessert with sweet plantains usually involves deep-frying, but this traditional Kerala recipe was different and healthy because it was steam cooked. I tried it with one ripe plantain and we both liked the end result. Easy dessert and they were like small venna(butter) biscuits, the kind that would melt in mouth but with gooey, banana sweetness.


Steam Cooked Ripe Plantain Piece ~ Removing the Skin

Recipe:
I ripe plantain
Ghee and sugar - half tablespoon each or to taste.

Wash and cut plantains into 4 or 5 pieces crosswise. Steam-cook them for about 15 to 20 minutes, until they soften. The outer skin will turn black and insides will turn soft. Remove the steam basket from steamer and let them cool. Peel the skin, cut each piece into 3 or 4 thin rounds.

Take melted ghee and sugar in a small cup. Stir until sugar melts in ghee. Lightly dip each plantain round in ghee-sugar mix, remove. Or sprinkle some sugar on top of these rounds and serve. Good treat, I think particularly for toddlers.

Semolina Upma with Peanut chutney and Sugar Coated Ripe Plantain Rounds
Sugar Coated Ripe Plantain Rounds and Semolina Upma with Peanut chutney ~ Our Simple Meal Today

Recipe: LG’s Ginger and Mango - Traditional Kerala Recipe

Posted by Indira©Copyrighted in Arati Kaaya (Plantain), Sugar, Ghee (Monday June 5, 2006 at 2:33 pm- permalink)
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