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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14 comments for Ripe Plantain Dessert (Pazham Puzhungiyathu) »

  1. Looks delicious with the sugar on top. When my granny used to make it for us, I used to hate the taste. Since my tastes have changed now, may be I should try it (Aditi can get a taste too).

    Comment by mika — June 5, 2006 @ 2:35 pm

  2. For us, this is the first time.
    My sister also has a two year old baby girl (Haarika) and she just called me to say that she likes this recipe and going to prepare for her baby girl.:)

    Comment by Indira — June 5, 2006 @ 2:42 pm

  3. I am tempted to try this. My boys may like this.

    Comment by Krithika Ramachandran — June 5, 2006 @ 3:28 pm

  4. you know that the fragrance of pazham puzhungiyathu, or pazham nurukku, as we in thrissur call it, is the fragrance of onam for us ? in our place, this is a must-serve for onam. during the onam season, this becomes the breakfast, the dessert and the evening snack ! try the boiled pazham with pappadam. mash it well, crumpling fried pappadam into it. the sweet-salty taste is nothing but heaven.

    Indira replies:
    See, I didn’t know that. Thanks Renu for sharing and I’ll certainly give it a try with pappadams.

    Comment by renu — June 5, 2006 @ 4:06 pm

  5. Hi India,
    Looks delicious.
    Hope to try this one day.
    Thanks for sharing
    Vineela

    Comment by vineela krishna — June 5, 2006 @ 4:14 pm

  6. Hey my dear Indira,

    All these days,I was thinking “It’s been a long time,my inspiration has visited me. Maybe I should invite her over for some tea.”

    And there you are, even linkng me :-) Thank you.

    I am glad you liked it,especially simple traditional healthy recipes like these.

    Did you see the ‘appam art’ I did with that appam chatti you loved? :)

    Indira replies:
    Dear LG, thanks to you, I found a decent way to consume sweet plantains. Believe it or not, I used to throw them away, not knowing what to do with them and I don’t like to cook, deep fried bananas.
    Thanks again!
    Appam art and appam chatti are beautiful!:)

    Comment by L.G — June 6, 2006 @ 12:06 am

  7. This is what my little one used to eat for almost six months for her breakfast when she was less than a year old! Now she is three and craves for varities, but still boiled plantain remains one of her occassional favs.

    Renu’s comment on banana teamed up with pappadam.. is just mouth watering!if you are not a calcon(calorie conscious)…dribble some honey, and ghee…no no..i will not tell anybody you are eating this!:)

    Indira replies:
    She remembers her favorites,aha..:). what a sweet girl!
    I must give it a try then, Renu (in previous comment) also mentioned the same thing.:)

    Comment by Aparna — June 6, 2006 @ 4:21 am

  8. Hi Indira,
    Nice one. I like the combination of Upma with banana .

    Comment by menutoday — June 6, 2006 @ 6:35 am

  9. Hi Indira,

    I was looking at www.thatskannada.com and saw your gunthapanganalu recipe picture. They haven’t given you any credit for the pictures.

    Deepa

    Indira replies:
    Thanks Deepa!
    These newspapers are stealers, I should send them an invoice to collect money for using my photo.
    Thanks again for bringing it to my notice.

    Comment by Deepa — June 6, 2006 @ 10:09 am

  10. Hey Indira..
    I have a general question. Everyone is using steel now a days. I have all non stick cookware with me. Can tell me which steel set is really good. I want to get one but really have no idea about them.
    Thanks in advance
    between..I love your website. I have tried your recipe of strawberry scones with pineapple they came out really good.
    Sudha

    Indira replies:
    Any brand is good, Sudha. But purchase the ones made with 18/10 steel, mainly because they are sturdy and would withstand our types of preparations without going all black. The details about the quality of steel are usually included on the item. Hope this helps.
    Thanks and I am glad you had tried and liked the scones.

    Comment by Sudha — June 6, 2006 @ 2:44 pm

  11. I stopped by the Indian grocery store and picked up some ripe plantains. This tastes so delicious and melts in my mouth with the added crunch of sugar. Its a great substitute for eating banana and a convenient, quick snack.

    Comment by Archana G — June 11, 2006 @ 6:11 pm

  12. Hi Indira,

    Is this our green plantain gone ripe or the long African plantain (with yellow skin) generally available in Indian groceries? Please help…

    Hi Latha,
    This is a ripe green plantain, the cooking kind available in Indian grocery shops. When ripe, these green plantain skins turn from green to directly black and when pressed the skin, instead of hard, they are soft. We need that kind of ripe cooking plantain for this recipe. Sometimes, you would get these in Wal-mart supercenter also.
    Hope this helps.
    —-Indira

    Comment by Latha — December 6, 2006 @ 11:08 am

  13. Thanks Indira… oh my God! how many ripe plantains i’ve thrown away thinking they’re bad to use:( so now i know what to do with them…

    Comment by Latha — December 7, 2006 @ 3:44 am

  14. Nice blog and good information shared here.

    Comment by Aditya — July 2, 2020 @ 7:31 am

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