Caramelized Changalikodan Banana Ghee Roast | Nendran pazham Ghee Roast preparation with step by step photos and a quick video. Banana ghee roast is very famous in Kerala. If you are thinking to prepare different sweets in a quick time, this would be one of the items. Changalikodan/Nendrapazham originated and cultivated in chengazhikodu village of Thrissur district. It contains fiber, which may reduce blood sugar spikes. When the slices of banana mixed with caramelized sugar, it will give wonderful taste altogether.
Caramelized Changalikodan Banana Ghee Roast | Nendran pazham Ghee Roast
Caramelized Changalikodan Banana Ghee Roast | Nendran pazham Ghee Roast preparation with step by step photos and a quick video.
Ingredients
- Ripe Plantain / Nendrapazham -1 large(peeled and sliced in round shape)
- Brown sugar - 2 to 3 tbsp or as needed
- Ghee- 2 tbsp
Directions
- Step 1 Peel and slice your bananas into rounds.
- Step 2 Heat the pan and add ghee (If you don’t want ghee, you can use coconut oil too)
- Step 3 Add the sliced banana and stir well.
- Step 4 Cook on low flame for 5-6 mins or till the bananas are half cooked.
- Step 5 Sprinkle some sugar over the banana and toss it well. (I have used brown sugar. You could also use normal white sugar if you want)
- Step 6 Continue the cooking till the sugar almost melts and the banana is fried well. (I prefer a dark brown color banana with a slightly crispy texture, so I increase the cooking time accordingly.)
- Step 7 Serve it warm or room temp.
Caramelized Changalikodan Banana Ghee Roast | Nendran pazham Ghee Roast quick video:
Making of Caramelized Changalikodan Banana Ghee Roast | Nendran pazham Ghee Roast :
1. Peel and slice your bananas into rounds.
2. Heat the pan and add ghee (If you don’t want ghee, you can use coconut oil too)
3. Add the sliced banana and stir it well.
4. Cook on low flame for 5-6 mins or till the bananas are half cooked.
5. Sprinkle some sugar over the banana and toss it well. (I have used brown sugar. You could also use normal white sugar if you want)
6. Continue the cooking till the sugar almost melts and the banana is fried well. (I prefer a dark brown color banana with a slightly crispy texture, so I increase the cooking time accordingly.)
7. Serve it warm or room temp.
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