Thursday, 21 May 2015

Caramelized Plantains with Sweet Coconut Filling

Ripe Plantains stuffed with sweet coconut caramel filling and caramelized in ghee. Perfectly sweet, easy to make and quite satisfying and filling snack.




  • 2 Ripe Plantains
  • 1/2 Cup grated fresh coconut
  • 1/4 Cup Granulated white Sugar
  • 1/4 Cup Brown Sugar
  • 6 Cashew Nuts  broken into tiny pieces
  • 6 Raisins
  • a pinch of powdered cardamom
  • 1 Tablespoon Ghee


1. In a pan heat 1 Teaspoon Ghee. When the ghee melts, add cashew nuts and fry on low flame until they are nice golden
2. Add raisins and fry until they puff up. Remove nuts and raisins from the pan and transfer them to a bowl
3. Then add 2 tablespoons of granulated white sugar and brown sugar to the pan and add 1 tablespoon of water. Wait for the sugar to melt
4. Once the sugar starts melting, simmer and let the mixture thicken for a minute. Stir intermittently
5. Add grated coconut to the sugar and cook until the mixture comes together as thick and googy and sticky. Switch off the flame and cool the mixture. Add the fried cashew nuts and raisins and stir in
6. Using a knife remove both ends of the plantains and then remove the skin of plantains. Cut them into two equal portions lengthwise
7. In each portion of the plantain make a horizontal slit and gently scoop out plantain and make space for the coconut filling. Generously fill the space with coconut filling we prepared at step number 5
8. In a pan , heat remaining ghee. when the ghee melts, place stuffed plantains in the pan and fry them on medium flame until they are crispy and golden. Flip sides and fry on all sides
9. Sprinkle 2 tablespoons of granulated white sugar and toss and fry for one more minute until the sugar melts and plantains are caramelized
10. Switch off the flame and serve warm

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