Pazham Nirachathu (Kerala Banana Fritters)

Ingredients

• Banana - 2 whole
• Coconut - 1/4 cup
• Cashews - 4 whole
• Raisins - 6 whole
• Sugar - 4 tbsp
• Cardamom powder - 1 tsp
• Maida (all-purpose flour) - 6 tbsp
• Salt
• Water
• Ghee
• Oil

Instructions

1. 1Grate the coconut if it is not already grated so it is ready for the filling.
2. 2Heat a little ghee in a pan and fry the cashews and raisins until they turn light brown; transfer them to a plate to cool.
3. 3In the same pan, add another drizzle of ghee and fry the grated coconut with the sugar until the coconut becomes light brown and aromatic.
4. 4Stir the fried cashews, cardamom powder and raisins into the coconut and mix well, then let the filling cool so it firms up slightly.
5. 5Peel each banana and make a lengthwise slit along the banana without cutting through the ends, then carefully remove any black seeds or strings and open a pocket for the filling.
6. 6Spoon the cooled coconut mixture into each banana cavity, pressing lightly so the filling stays in place.
7. 7Make a thick paste of maida, salt and water and use it to seal the slit on each filled banana so the filling stays inside while frying.
8. 8Heat a little oil in a heavy-bottomed pan over medium heat and carefully place the sealed bananas in the pan; fry, turning gently, until all sides are golden brown.
9. 9Transfer the fried bananas to a paper towel to drain any excess oil, cut each banana into 3 pieces and serve warm as a tea-time snack.