Published On: Wed, Mar 1st, 2017





bananas –  4( Peel the outer skin of the bananas)

Turmeric –  1 tsp

salt – A pinch

Jaggery  – 1 1/2 cup

Dried Ginger Powder – 2tbsp

Cardamom Powder – 1 1/2 tsp

Cumin Powder – 1 1/2tsp

Coconut Oil – 2 cups

sugar – 1 1-2 tbsp




In a large pan, add water and turmeric powder and keep aside.

Immerse banana  in the turmeric water for 20 minutes.

Remove them from the turmeric water and pat dry. Slice midways along the length; thereafter, slice into slightly thicker chunks.Heat the oil in a deep frying pan on medium heat.  When the oil is really hot, reduce the flame to medium-low and slide the sliced bananas into hot oil without overcrowding them and occasionally give stir to flip them and keep them from sticking together. When it is half done the flame to its lowest and sprinkle the saline solution and close the pot with a lid.   Remove the lid after a couple of minutes.

When the bubbling diminishes completely, turn over the flame to medium and gently toss them on every side till chips are reddish and golden.  When the chips are reddish and golden and make a crisp, rasping sound when stirred, scoop these into a colander with a plate underneath to catch any oil drippings. Spread them on kitchen tissue to cool. Let them cool completely.

In a thick bottomed pan heat jaggery and water till jaggery melts. Strain this to removes any impurities. 10. Now reheat the strained syrup on a low to medium heat, stirring frequently till it reaches a thick consistency. i.e the syrup will be like oil; means neither it be watery nor so thick. (you can  see thin threads of jaggery syrup when you stir it 2-3 thread consistency /nool paruvam). Reduce the heat to low and add the fried banana pieces and mix well and stir continuously.It will be really difficult to stir them. Now add the ginger powder, cardamom powder and cumin powder to this and stir constantly, so that all the slices are coated with the jaggery. Remove from the fire and let this cool for some time; then add powdered sugar and mix well. This gives a nice appearance to the sharkara upperi and the slices do not stick to one another. Add more sugar if required.



Photo Courtesy : Google/ images are subject to copyright

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