Semiya / Vermicelli - 1 cup
Chopped nendram palam / Ripe plantain - 1/2
Grated coconut - 1/4 cup ( heaped)
Jaggery - less than 1/4 cup
( add more or less according to the sweetness of the plantain)
Chopped cashew nuts - 15
Raisins - 1 tbsp
Cardamom powder - 1/4 tsp
Ghee - 1 & 1/2 tsp
Boil water in a pan add the vermicelli and cook till its 3/4 th cooked. Do not over cook till soft then when cooled they will come like a paste. Drain out the water and spread on a plate to cool.
Heat ghee in a pan roast cashew nuts and raisins till light brown. switch off the stove and add the chopped plantain and coconut sauté for a minute.
Once cooled completely mix the cardamom powder and jaggery.
Now add the cooked semiya into the prepared mixture and mix well.
Take a banana leaf and place some mixture at a corner and fold the leaf, press slightly and steam these for 3 to 4 minutes or till cooked.
Cool completely and gently remove from the leaf and enjoy!
a) Instead of jaggery you can add sugar.
b) Do not take too ripe soft plantain select a plantain which is ripe but still firm.
c) There is no exact measurement for this recipe add ingredients according to your taste.
d) Make sure semiya is not over cooked.
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