Nendran Pazham Nirachathu

🔥 Prep

• Peel the 3 ripe plantains and make a shallow lengthwise slit on each, being careful not to cut all the way through.
• Measure out 100 g grated coconut and keep it ready.
• Measure out 3 tbsp sugar and set aside.
• Roughly chop the 10 cashew nuts (optional) and measure out the 10 raisins.
• Measure out 3 tbsp ghee and divide it into 1 tbsp for the filling and 2 tbsp for roasting.
• Measure out 0.5 tsp cardamom powder and keep in a small bowl.

🔥 Cook

• 1. Heat 1 tbsp of ghee in a non‑stick pan over medium heat until it melts and starts to shimmer.
• 2. Add the cashew nuts and raisins to the pan and toast for 2 minutes, stirring frequently, until they turn golden and fragrant.
• 3. Add the grated coconut, sugar, and cardamom powder to the pan; stir continuously for 3‑4 minutes over medium heat until the mixture lightly caramelizes and the coconut turns a light golden hue.
• 4. Remove the pan from heat and let the filling cool slightly (about 2 minutes) so it’s easy to handle.
• 5. Spoon the coconut mixture into the slit of each plantain, pressing gently to fill the cavity evenly.
• 6. In the same pan, add the remaining 2 tbsp of ghee and heat over medium‑low heat until melted.
• 7. Place the stuffed plantains in the pan, seam‑side down, and cook for 5‑6 minutes on each side, turning gently, until the plantain skin is golden‑brown and the filling is heated through.
• 8. Transfer the roasted plantains to a serving plate and drizzle any remaining ghee from the pan over them.

🔥 Serve

• Serve the Nendran Pazham Nirachathu warm, optionally garnished with a few extra toasted cashew nuts and raisins.
• Pair hot with a cup of traditional South Indian filter coffee or a glass of cold buttermilk for a contrasting taste.