Department of Cultural Affairs, Government of Kerala

Kerala Culture

Sarkara Varatti


Raw plantain banana – 3 nos
Jaggery syrup – ¼ cup
Rice powder – 2 tsp
Powdered sugar – 2 tsp
Dry ginger powder – ½ tsp
Cardamom – 4 nos
Cumin seeds – ½ tsp
Oil - as required for frying

Method of Preparation:

Remove the banana skin. Cut it length wise in two and a half cm thickness. Boil oil and fry banana on low flame. As it has thickness it will take time to cook all the sides uniformly. It will take about 20-25 minutes to get completely cooked and become crispy. Strain the extra oil using a tissue paper. Let it cool. Immerse in jaggery syrup (boil jaggery in water, dissolve it and strain it) Keep the flame on. Add cumin powder, powdered sugar, cardamom and make it to thick consistency. Mix well and it should not stick to each other. Remove from the flame. Add dry ginger powder and 2 tsp of powdered sugar. Sprinkle rice powder. Store it in an air tight container.


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