sarkara varatti upperi / jaggery coated banana chips

sarkara varatti upperi / jaggery coated banana chips

sarkara varatti upperi / jaggery coated banana chips

sarkara varatti upperi / jaggery coated banana chips

sarkara varatti upperi a very special sweet dish that appeals our senses made from nendran raw banana. This sarkara varatti upperi is a unique kind of sweet with complex taste with a dominating flavour of ginger giving a spice tick to this dessert. While tasting you will feel the sweetness from the jaggery ending up with a big hint of spiciness. First I was thinking that the procedure will be quite complicated but it was very easy to do only thing we have to follow is right consistency and method. sarkara varatti upperi / jaggery coated banana chips

As we are chopping it into cubes they take time to cook so be patient while frying the chips.If we are frying it in high flame then outer will be browned quickly and insides will be soft. The chips when tasted should be crisp  inside that’s the correct texture for this sarkara varatti upperi. After frying the chips it should be completely cooled and crisp before adding it to the jaggery syrup. I have two dishes already in my blog using this nendran one is raw banana chips and the other is kerala pazham pori using the well ripe banana’s.

 

sarkara varatti upperi / jaggery coated banana chips

 

INGREDIENTS:

Nendram(raw) /Kerala raw banana – 1 cup(chopped into irregular cubes)
Jaggery – 1/2 cup(powdered)
Oil to fry

Powders to add:

Jeera powder/seeragam – 11/2 tsp
Dry ginger powder/sukku powder – 3/4-1 tbsp
Cardamom powder/elakkai thool – 3/4 tsp
Rice flour/arisi maavu – 5 tbsp
Sugar powder – 1 tbsp

METHOD:

 

sarkara varatti upperi / jaggery coated banana chips

sarkara varatti upperi / jaggery coated banana chips

sarkara varatti upperi / jaggery coated banana chips

1.Peel the skin of the banana’s and slit it into half then into this cubes and simultaneously heat a kadai with oil when it heat up fully bring it to low and add the chopped pieces in batches.
2.Fry them in low flame only so that insides are also cooked and evenly browned.
3.Take out in a tissue and let it cool completely.

rice

4.Put a kadai on flame slightly heat up the rice flour and take away in a plate and keep ready.

sarkara varatti upperi / jaggery coated banana chips

sarkara varatti upperi / jaggery coated banana chips
5.Take jaggery in a kadai with little water enough to immerse jaggery, let it boil and when it dissolves completely strain it and again tranfer to a heavy bottomed pan and bring it to single thread consistency.

sarkara varatti upperi / jaggery coated banana chips

sarkara varatti upperi / jaggery coated banana chips
6.Immediately switch off the stove and add the fried chips to the syrup stir up quickly then add ginger, cumin and cardamom powder to it and mix well.

sarkara varatti upperi / jaggery coated banana chips

sarkara varatti upperi / jaggery coated banana chips
7.Then add the sugar powder and stir.

sarkara varatti upperi / jaggery coated banana chips
8.Lastly add the rice flour to coat the chips and that’s it.
9.Store in airtight container and enjoy.

sarkara varatti upperi / jaggery coated banana chips

Total Time: 60 minutes

snacks,sweet

SouthIndian

10

sarkara varatti upperi / jaggery coated banana chips

Ingredients

  • Nendran(raw) /Kerala raw banana - 1 cup(chopped into irregular cubes)
  • Jaggery - 1/2 cup(powdered)
  • Oil to fry
    Powders to add:
  • Jeera powder/seeragam - 11/2 tsp
  • Dry ginger powder/sukku powder - 3/4-1 tbsp
  • Cardamom powder/elakkai thool - 3/4 tsp
  • Rice flour/arisi maavu - 5 tbsp
  • Sugar powder - 1 tbsp

Instructions

  1. Peel the skin of the banana’s and slit it into half then into this cubes and simultaneously heat a kadai with oil when it heat up fully bring it to low and add the chopped pieces in batches.
  2. fry them in low flame only so that insides are also cooked and evenly browned.
  3. Take out in a tissue and let it cool completely.
  4. Put a kadai on flame slightly heat up the rice flour and take away in a plate and keep ready.
  5. Take jaggery in a kadai with little water enough to immerse jaggery, let it boil and when it dissolves completely strain it and again tranfer to a heavy bottomed pan and bring it to single thread consistency.
  6. Immediately switch off the stove and add the fried chips to the syrup stir up quickly then add ginger, cumin and cardamom powder to it and mix well.
  7. Then add the sugar powder and stir.
  8. Lastly add the rice flour to coat the chips and that’s it.
  9. Store in airtight container and enjoy.

Adding sugar powder is optional. After the string consistency add the chips quickly and stir and then the powders. The chips have to be fried very patiently in low flame otherwise it will be browned from outside and under cooked from inside. If we over cook the chips also the taste will be different. Add rice flour as needed till all the chips are coated well. You can even fry in coconut oil if you wish.

Post your comments here

Your email address will not be published. Required fields are marked *