Banana with jaggery and coconut milk – A sweet dish
Ingredients for Ethakka Paal Pizhinjath:
1. Kerala banana – 4
2. Second coconut milk – 2 cups
3. Sugar – 1 cup
4. First coconut milk – 2 cups
5. Ghee – 3 tablespoons
6. Cashew nuts (chopped) – 2 tablespoons
Raisins – 10
How to prepare Ethakka Paal Pizhinjath?
1. Peel the Kerala bananas and cut each one lengthwise into two halves.
2. Then cut each piece crosswise into two. You will get four pieces from each banana.
3. Place them in a thick-bottomed pan, and heat the pan. Add sugar and second coconut milk, and bring it to a boil.
4. Reduce the flame and stir occasionally. Make sure the banana pieces do not break.
5. When it starts to thicken, add fried cashew nuts and raisins along with ghee and mix gently. Avoid breaking of bananas.
6. Keep boiling until the second coconut milk begins to reduce, and then add the first coconut milk. Swirl the pan gently and smoothly.
7. Stir the bottom of the pan occasionally with light movements, to avoid sticking of the banana contents.
8. Remove from heat when the mixture is neither too runny nor too thick. This is the exact consistency of your cooked banana along with coconut milk.
9. Do not stir too strongly, as the banana pieces may break and affects its visual appeal.
Courtesy: Vanitha Magazine, April 26 – May 9, 2025
Also read a few more banana snack recipes. Visit my page.
Recent Comments