Ethakka Bonda (yields 13 bondas)
1.Ripe Ethakka/Nendrapazham-2
Jaggery grated-3-5 tbsps (Adjust according to the sweetness of banana)
Coconut grated-1/2 cup
Cashews-5-6
Ghee-1 tbsp
Heat ghee in a pan and sauté the coconut & cashews till light brown.Now add the jaggery grated to this and cook till they gets dissolved and coats the coconut.
Note:If your jaggery has impurities just make a syrup by boiling with little water and then filter it and use.
Add the sliced Ethakka and sauté till the banana is cooked and mushy.
2.Black Sesame -1 tsp
Cardamom-2-3
Rice powder-1 tbsp
Add the sesame seeds and crushed cardamom and mix in.Add a tbsps of Rice powder and cook till the mixture is dry. Set this aside to cool.
Note:If your banana mixture is loose you can add another tbsp of Rice powder.
3.All purpose flour/Maida-1/2 cup
Rice powder-1/4 cup
Jaggery grated-1-2 tbsps
Water-as required
In a bowl mix all the above ingredients and add enough water to make a batter which is medium thick. The batter shouldn’t be too thick or thin.
Make lemon size balls with the banana mixture. I got 13-14 medium banana balls with this banana mixture.
Heat coconut oil in a kadai.Dip each banana ball in the batter and drop it in hot oil.Deep fry the banana balls till golden.Drain on tissues.Ethakka Bonda is ready to Serve.
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