Receta Nendrapazham roast/Banana ghee roast/Kerala special Nendram roast/Caramelized ripe plantain

by Shanthi Muthuvel

Written by: 7aumsuvai Nendram roast/Nendrapazham ghee roast is a popular recipe from Kerala, India. It is a yummy and healthy recipe prepared with Nendram pazham / Plantain, homemade ghee and jaggery. I had prepared 2 slightly different ways of roasting Nendram pazham, which is a best snacks for kids coming from school, you may pack this for school snacks also. Ingredients: Serves 3 to 4 Basic banana ghee roast: 1 ripe – Nendram pazham/ Plantain/Nendrapazham 1 to 2 tbsp – Ghee 1 to 3 tbsp – Jaggery powder / Naatu sakkarai (or add as needed) Pinch of cardamom powder (optional) Cinnamon banana ghee roast: 1 ripe – Nendram pazham/Plantain/Nendrapazham 1 to 2 tbsp – Ghee 1/2 tsp – Cinnamon powder 1 to 3 tbsp – Jaggery powder / Naatu sakkarai (or add as needed) 2 tbsp – Grated coconut Preparation method: Basic banana ghee roast: Peel and chop the banana into circles as shown in the picture and video. Heat ghee in a pan, add chopped banana and roast until they are slightly golden brown on both the sides. Add jaggery powder along with cardamom powder, continue to roast until the jaggery is caramelized and coats the banana well. Super simple banana ghee roast is ready to serve. Cinnamon banana ghee roast: Peel and chop the banana into circles as shown in the picture and video. Heat ghee in a pan, add chopped banana and roast until they are slightly golden brown on both the sides. Add jaggery powder along with cinnamon powder, continue to roast until the jaggery is caramelized and coats the banana well. Finally add grated coconut, if you wish toss it in the pan or just garnish and serve.Super simple cinnamon banana ghee roast is ready to serve. Notes: You may replace jaggery powder with our regular sugar also. Do not use over ripe banana’s for this recipe. Always try to use just ripe banana’s for perfect texture and taste.