Sharkara varatti is fried plantains coated with jaggery syrup.It is popular as a snack and is an inevitable part of Kerala Sadhya along with the crispy banana chips. The pieces are thicker than the normal banana chips and is fried till really crisp.
Jaggery- 3/4 kg
Oil for frying- 2 cup
Cardamon powder- 1/2 tsp
Ginger powder- 1/2 tsp
Cumin powder- 1/8 tsp
Rice flour- 2 tbs
Salt- a pinch
Sugar- 2 tbs
Heat oil in a heavy bottom wide pan.Peal the skin of the plantains. Split into two half through the center and then slice into 1/4 inch thick.
Deep fry in batches in low medium heat for about 30 minutes or till it floats on the top and is crisp and brown. Do not over crowd the pan and stir occasionally to ensure even frying. To test take one out and smash the fried plantain. If you feel softness in the center, continue frying till crisp. Drain into paper towels and set aside to cool to room temperature.
Powder the jaggery and add 1 1/3 cup of water and bring it to a boil. Reduce the flame and allow the jaggery to dissolve completely. Strain out the impurities.
Pour the jaggery syrup into a heavy bottom pan and simmer for 8-10 minutes till the jaggery thickens. To check consistency drop into cold water. If you can make it into a soft ball it is time to add the rest of the ingredients. Add all the spice powder, rice flour and mix and finally the fried plantains. Switch off the flame, mix till well coated and transfer into a greased tray and spread and gently separate the chips with a spatula to avoid sticking together. At this stage sprinkle sugar on top.Allow to cool and store in air tight containers.
Hope you will all enjoy!