Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, pazham nirachathu / stuffed plantains. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Pazham Nirachathu / Stuffed Plantains is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Pazham Nirachathu / Stuffed Plantains is something that I’ve loved my entire life.

Pazham Nirachathu / Stuffed Plantain / Malabar Snack / Iftar Dish for ramadan. This video explain how to make Pazham Nirachathu / kaya nirachathe / Stuffed Plantain. Today also i am posting another famous snack from Malabar "Pazham Nirachathu" / Stuffed Plantain. This is a very tasty and inevitable snack prepared for This snack is prepared by stuffing a mixture of coconut , sugar, cardamom, cashews , raisins and sugar.

To begin with this recipe, we have to prepare a few ingredients. You can cook pazham nirachathu / stuffed plantains using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pazham Nirachathu / Stuffed Plantains:

1. Make ready 3 - Ripe Kerala Plantain (not too ripe)
2. Take 1 and 1/2 cups - Grated coconut
3. Get 1/2 cup -Sugar (add more if you need)
4. Prepare 5-6 - Cardamom pods crushed
5. Prepare 2 Tbsp - Cashew nuts roughly chopped
6. Prepare 2 Tbsp - Raisins
7. Take 1 and 1/2 Tbsp - Ghee
8. Prepare for frying - Oil
9. Make ready 1/4 cup - All purpose flour/ Maida
10. Prepare 1 pinch salt
11. Take to make a thick paste - Water

I was quite busy at home so couldn't spare some time here. Though there are many posts in drafts but due to time constraints I was away. Anyways,hope you all are doing good. Pazham nirachathu is a very tasty and inevitable snack in the Malabar iftar cuisine.

Instructions to make Pazham Nirachathu / Stuffed Plantains:

1. Heat ghee in a frying pan, add the chopped cashew nuts until golden brown. Transfer them to a paper towel.
2. Add the raisins, let them puff up like cute little balls. Remove them to the paper towel before they get charred. Keep aside.
3. To this ghee add the grated coconut, saute for 2-3 minutes add sugar and crushed cardamom. Mix the cashew nuts and raisins and keep the filling aside.
4. In a bowl mix maida, salt and water to make a thick paste to cover the slits of the banana.
5. Now peel the plantains. Make a shallow slit lengthwise in the center of the plantain. The depth of the slit should be made until it reaches the center of the plantain.(Do not cut open the slit.). Now make another slit nearer to that, about 2 inches width. Remove the piece from the banana.
6. Now using spoon, fill in the prepared coconut mixture into that gap. Press them tight using your fingers. Now cover it with the piece that you have removed from the plantain.Seal the gap with the maida paste. Repeat the same with the other plantains.
7. Heat oil in a kadai/ non-stick pan for frying on a medium flame. Fry the stuffed plantains, until golden brown. Carefully flip the sides in between. Drain them on a kitchen towel. Sere it hot with a cup of tea / coffee..
8. Notes : Do not use too ripe plantains, as it will absorb too much oil and hard to hold. Instead of coconut, we also use a mix of scrambled eggs, sugar, cardamom and nuts-raisins

Anyways,hope you all are doing good. Pazham nirachathu is a very tasty and inevitable snack in the Malabar iftar cuisine. Its prepared by stuffing ripe plantain with coconut - nut mixtures and then dipped in a Maida batter and fried. I can assure you that your family and Kids will love this snack. This is the healthy version of stuffed plantain recipes.

So that’s going to wrap it up with this special food pazham nirachathu / stuffed plantains recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!