This is one of the special plantain recipes mentioned in Banana Kheer. This can be kept in the refrigerator for many days, but will stay fresh only a week or two outside. Special ila ada or pradhaman can be prepared using this.
My daughter likes to eat it by making chapati roll – her own innovation 🙂
- Nenthra Pazham / Big Banana / Plantain : 500g
- Jaggery : 200g
- Ghee : 3-4 table spoons
Steam cook plantain without removing the skin for 15-20 minutes.
Remove skin and also black seeds from the cooked bananas. In a mixer add plantains and grind and make smooth paste.
In a bowl add 1/4 cup of water and jaggery. Boil it till it melts. Strain and remove all impurities. Keep the melted jaggery aside.
In a big pan, add plantain paste, melted jaggery and 1 tablespoon of ghee. Keep it on medium to low heat. Keep on stirring. Keep on adding ghee in between.
Once water is completely dried off, jam will start coming out from the sides. It takes more than 2 hours to get a perfect pazham varattiyathu.
The taste varies in each stage, so it is up to you to stop at the stage which you prefer. If you wait more it becomes halwa and not Jam 😉