Tuesday 26 January 2010
I have many fond memories of this dessert. I learned this from from one of my SIL (bhabi) who is from Kannur, Kerala, India. She cooks many yummy and authentic Kerala recipes and this is one of those recipe that I learned in the initial stage of my cooking. Would love to learn more recipes from her when I visit India.
I know....I know...this is not how its supposed to be named...but to tell the truth, I forgot its original name in Malayalam....So all my mallu friends out here can help me with the name. This is very easy and quick to cook and tastes very good. But, this is definitely not for those who are calorie conscious :-)
2 ripe plantains(nendra pazham),
1/2 cup of sugar,
1 tbsp of ghee and
a pinch of cardamom powder.
Chop the plantains into small cubes, add a pinch of cardamom powder to the beaten eggs, mix well and keep aside. In a non-stick pan, heat the ghee on low heat and add the plantains to it and saute till it turns golden brown in colour. Add the sugar to the pan and mix well to coat the plantain completely with it, after 2-3 minutes add the beaten egg to this and a mix well. Cook till the egg is well blended and cooked with the plantains. keep stirring in between, to prevent the dessert from burning. Garnish with cashews and serve hot immediately.