Pazham Nirachathu

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Pazham Nirachathu, a special snack in malabar iftar cuisine can be prepared easily at your home today.

Posted by Ria Samuel

Cooked 100

Saved 100

Comments 0

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Ingredients

  • Plantain/ Ethekka – 4 nos ripe
  • Grated coconut – 6 tbsp
  • Sugar – 4 tbsp
  • Cardamom powder – 2 pinch
  • Ghee – 4 tbsp
  • All Purpose Flour – 2 tbsp
  • Water
  • Salt to taste

Preparation

Step 1

In a bowl, mix the flour along with water and salt to form a thick paste and set side.

Step 2

Heat a tablespoon of ghee in a pan. Add grated coconut along with sugar and cardamom powder.

Step 3

Stir until the sugar melts, turn off the flame and set aside.

Step 4

Peel the plantains and create a deep slit along the length of the plantain but not reaching the other side. Create another slit at about a cm difference at the centre but narrowing and joining at the edges. Remove this piece of the plantain.

Step 5

Fill the coconut mixture into this gap. Use a fork to insert the mix further deep in. You may choose to remove the seeds or retain as is.

Step 6

Seal the opening with the flour paste. Heat ghee in a pan and place the plantain on the pan with the sealed side facing downwards. Rotate all sides till caramelised on all sides.

Step 7

Transfer to a plate and drizzle a lit bit of ghee before serving.

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