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sarkara varatti upperi / jaggery coated banana chips

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Total Time 1 hour
Servings 10

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
 

  • 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.
  • fry them in low flame only so that insides are also cooked and evenly browned.
  • Take out in a tissue and let it cool completely.
  • Put a kadai on flame slightly heat up the rice flour and take away in a plate and keep ready.
  • 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.
  • 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.
  • Then add the sugar powder and stir.
  • Lastly add the rice flour to coat the chips and that’s it.
  • Store in airtight container and enjoy.

Notes

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.