It is an Indian appetizer made with plantain and coconut.
2 ripe plantains
1 freshly grated coconut
¾ cup sugar
½ teaspoon cardamom powder
15 cashew nuts, chopped into small pieces
Oil (for frying)
2 tablespoon butter
No nutrition information available
Steam cook plantain until its skin pops open. Remove the skin and grind the plantain into fine paste once it cools down.
Melt the butter in medium heat and lightly brown the cashews and raisins. Keep aside.
In the remaining butter, add the grated coconut, sugar and cardamom powder and sauté well (8-10 minutes) until the coconut softens down in medium heat.
Add the eggs one at a time to the coconut mixture and mix well.
Add the raisins and cashews to the mixture and cook well for 3 -4 minutes in medium heat. Remove from heat.
Make small balls out of the banana paste using a little butter in hand. Flatten it using hand to make a thin circle.
Fill the circle with the coconut mixture and roll it using the hand until it covers the whole filling. No filling should be seen outside. Do the same with all the banana paste.
Heat oil and fry the rolls until golden brown.
Serve hot (It’s great along with a cup of tea.)