2med - bigRipe Plantain (Pazhutha Ethakka) peeled and sliced in round shape
2-4tbspSugar refer notes
2tbspChopped cashew nutsoptional
2-3tbspGhee / Butter / Dalda / Crisco / Oil
Heat ghee in a wide pan. Add the sliced banana and stir well.
Make sure the pieces are coated with ghee.
Cook on low flame for 5-6 mins or till the bananas are half cooked.
Increase the flame to medium and stir well. Make sure you keep an eye on the dish, after increasing the heat.
Once the banana begins to brown, reduce the flame to low-medium.
Add sugar and chopped cashew nuts (if using) and mix well.
Continue cooking till the sugar almost melts and the banana is fried well.
I prefer a dark brown colour banana with a slightly crispy texture, so I increase the cooking time accordingly.
You can have it by itself or as a side for Upma or Puttu. You can also use this as a topping for pancakes / waffles / ice cream / french toast.
The amount of sugar depends on the ripeness of banana and also your taste preference. If you are using a really ripe banana, add only less sugar. Also, the texture of this dish completely depends on your taste preferences. I usually like the bananas to be roasted nicely with a strong caramel flavour and mashed with a slight crispy texture.
This Caramelised Banana Ghee Roast was printed from https://mariasmenu.com/desserts/caramelised-banana-ghee-roast.
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