Sugar Coated Banana Chips Recipe
Cook Time: 35 minutes|
- 500g raw green plantains (2 large)
- 1/4 - 1/2 tsp turmeric powder
- 100g sugar
- 50mL water
- 4-5 cardamom
- 1 tsp sugar
- Peel the plantains and soak them in water for a min or two. Pat them dry using a clean kitchen towel. Cut them into oval shaped slices. It should be slightly thicker than the normal banana chips. Sprinkle salt and turmeric powder and give it a good shake.
- Heat oil in a deep pan/wok. When oil is really hot,reduce the flame to medium-high and add the sliced plantains.Make sure you don't overcrowd the pan. You can fry it in 2-3 batches.
- Stir in between and make sure the chips aren't sticking together.
- Once the chips are ready, it will make a unique sound, when you stir it. After hearing that sound, reduce the flame to medium and cook for a few more mins. This chips should be slightly crispier than the normal banana chips. Remove it from the oil using a slotted spoon and drain on a tissue paper. Let it cool completely.
- Powder the cardamom along with 1 tsp of sugar.
- Take a wide pan and add sugar and water.
- When the sugar melts completely and reaches one thread consistency remove it from fire.
- Keep stirring continuously for 2 more minutes and add crushed cardamom powder and chips.
- Keep stirring it, until all the pieces are well coated with the sugar syrup. Make sure the chips aren't sticking together, separate it using a fork, if it's sticking together.
- Spread it out in the pan itself and let it cool.
- Once it's cooled completely and the sugar has crystalised, store it in an airtight container. It keeps well for 2-3 weeks.