Chenda Muriyan|Banana Thoshi| Sweet Dessert||Jaggery Coated Plantain In Coconut Milk||Episode No :41

Chenda Muriyan is an easy evening snack for kids.It is prepared with ripe plantain ( Kerala banana) along with coconut milk and jaggery. Cardamom and ghee adds more flavor and delicious taste to the dish.The extraordinary taste depends on the thickness of the first extracted coconut milk.It gives a creamy texture and special taste to the Chenda Muriyan. This is the classic traditional recipe of my mother and is prepared in an authentic way. Chenda Muriyan is an ever time favorite of my brother.Whenever there is an ripped banana is available at home, my mother used to prepare it.And hence it is an nostalgic dish too.Usually it is prepared during evening as a snack.Try this recipe ,I am sure you all will definitely like it.


Ingredients

Ripe plantain - 2 Nos
Thick coconu milk - Quarter glass
Thin coconut milk - 2 glass
Jaggery - Half glass
All purpose flour - One teaspoon
Cardamom - 4 Nos
Ghee - One teaspoon
Water Two and half cups


Method of preparation

Take two ripped plantain
Take freshly grated half coconut , add required water and prepare quarter glass of thick first extracted coconut milk and thin two glasses of second extracted coconut milk
Take half glass of grated jaggery for sweetness
Try to take round dark colored jaggery for better taste
Take one teaspoon of all purpose flour, add 2 to 3 teaspoon water and make it as a thick liquid without any lumps
For flavor take 4 cardamoms , remove its outer layer and add to a heated pan and dry roast it
When its roasted well, switch off the flame and transfer to a plate
Make it as a fine powder using pistil and mortar
After roasting it will be easy to make powder and become more flavorful
Peel off the plantain and slice into 4 to 5 pieces
Cut into half and make 3 pieces from each half portions
Always chop plantains just before cooking to avoid color change
You can use only Kerala banana for this recipe
Keep a pan and add second extracted thin coconut milk along with half portion of jaggery
Mix jaggery along with coconut milk
Check sweet level and add remaining jaggery if needed
Mix well and add chopped plantain to it
Stir well, close with lid and cook on a low flame
Open lid in between and stir well to avoid sticking at the bottom
After 4 to 5 minutes, check banana for its cooking level
To get the coconut milk, a thick consistency, add prepared all purpose flour mix and stir well to avoid lumps and make it smooth
Its tastes good with all purpose flour, but can use rice flour instead of all purpose flour as well
Now add thick  first extracted coconut milk on a very low flame
Mix well immediately , don't allow to boil
Add powdered cardamom along with a teaspoon of ghee, mix well
Now its a thick consistency and even it thickens when its cools
Finally check taste and flavor, switch off the flame
It thickens when its cool and serve after 5 minutes
Its a traditional dish,Very tasty since plantains has a best combination with jaggery and coconut milk

Prepare and give us a feedback and share photos of the prepared dish in Face Book page too.

Thank you



Dedicated to Amma.

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