Pazham Nurukku is a traditional Kerala sweet snack made with ripe Nendran banana (ripe plantain) cooked in jaggery syrup ,coconut milk and cardamom. People in Kerala often enjoy Pazham Nurukku with cup of evening tea. In some house holds it is traditionally served with crispy , salty pappadams to balance the sweet and savoury flavours. I made this for our Chudi Pooja’s prasadam adding some dry fruits with cardamom.

Ingredients ;

1. Nendran banana ( ripe plantain) – 1 kg , around 5-6 pieces, ripe but not mushy .
2. Jaggery – 300 gms .
3. Thick coconut milk – 200 ml .
4. Dry fruits- 1-2 tbsp 0f cashew nuts and Badam pieces.
5. Ghee ( clarified butter ) – 1-2 tbsp .
6. Cardamom powder – 1 tbsp .
7. Water for jaggery syrup and cook.

Step – by step method :

1. How to make jaggery syrup- take 300 gms of jaggery pieces and one cup of water in a pressure cooker . Cook it for 5 whistle and remove the lid once the pressure is released. The thick one string syrup is ready to use .
2. Peel the ripe Nendran bananas and cut them into thick round slices ( above 1/2 inch to one inch thick ) .
3. Cook the bananas in a broad vessel or a pan with a pinch of salt and water soaking up to half the level of bananas . Cook them for 2-3 minutes. Then add the jaggery syrup and cook until the jaggery syrup becomes thick now add 200 ml of thick coconut milk and cook until it becomes thick honey like syrup that coats the bananas .
4. In a small pan add 2 tbsp of ghee add cashew nuts pieces and Badam pieces fry them until lite golden brown, add this to Pazham Nurukku with cardamom powder .
5. Remove from heat once the mixture thickness and clings nicely to the banana bites .