Pazham Nurukku

 

Pazham Nurukku

• 3 ripe plantains
• 3/4 cup coconut milk
• 200 grams jaggery
• 1 tsp ghee
• 1/2 tsp cardamom powder
• 1/4 tsp dry ginger powder
• a pinch of cumin powder

Add half a cup of water to the shredded coconut, grind well and squeeze the coconut milk.

Melt the jaggery in a quarter cup of water and strain it.

Cut the bananas into 4 pieces.

Add coconut milk, cover and cook on low heat for 8 minutes.

When the bananas are well cooked, add jaggery, ghee, cardamom powder, chukka powder and cumin powder.

Turn off the heat when the bananas are well coated with jaggery.