Monday, September 04, 2006

Recipe: Sweet Nendran Chips

Fresh green Nendran bananas 2 nos.
Jaggery 1 cup
Dry ginger powder 2 tsp.
Granulated sugar 1 tbsp.
Oil for frying

Peel the nendran bananas. Reserve the peels. Slit the banana lengthwise and slice into ¼" - 1/3" thick pieces. Heat the oil and fry the banana pieces to a light brown colour. Do not add salt. Drain and cool.

Grate the jaggery and boil in a cup of water. Strain to remove any impurities. Reheat the strained syrup to a thick consistency (2 or 3 threads. When a drop of the syrup is poured into cold water, the syrup should make a firm ball, like a marble) in a thick bottomed, non stick pan. Remove from heat, add the dry ginger powder and the fried chips. Stir constantly until the chips are well coated with the jaggery syrup. Add granulated sugar and continue stirring until the syrup is dry and the chips are separated from one another.

Having made the chips and stored, a big preparation for Onam is done.

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