2. SHARKARA VARATTI

2. SHARKARA VARATTI

Here’s a traditional Kerala-style Sharkara Varatti (sharkara upperi) recipe for you 🍬🍌.
It’s a classic sweet snack made with raw banana, jaggery, and spices—usually served during Onam sadhya.





📝 Ingredients

  • Raw banana (nendran variety) – 4 large

  • Jaggery – 2 cups (grated or powdered)

  • Water – ½ cup

  • Dried ginger powder (chukku) – ½ tsp

  • Cumin powder – ½ tsp

  • Cardamom powder – ½ tsp

  • Black pepper powder – ½ tsp (optional)

  • Rice flour – 2 tbsp (for coating, prevents sticking)

  • Coconut oil – for deep frying

  • Salt – a pinch

👩‍🍳 Preparation Method

1. Preparing the bananas

  1. Peel the raw bananas and cut them lengthwise.

  2. Slice into thick batons (like thick fries).

  3. Soak in salted water for 10 minutes to prevent discoloration.

  4. Drain and pat dry with a cloth.

2. Frying

  1. Heat coconut oil in a kadai.

  2. Deep-fry the banana pieces on medium flame until crisp and golden brown.
    (They should be fully cooked and crunchy).

  3. Remove and drain excess oil on paper. Dust lightly with rice flour.

3. Making jaggery syrup

  1. Melt jaggery with ½ cup water in a pan.

  2. Strain to remove impurities.

  3. Boil again until you get one-thread consistency (take a drop between fingers, it should form a single thread).

  4. Add dry ginger powder, cumin powder, cardamom, and pepper. Mix well.

4. Coating

  1. Lower the flame and add fried banana pieces into the syrup.

  2. Stir continuously so each piece is well coated.

  3. Once jaggery crystallizes and coats the bananas (turns dry, not sticky), remove from heat.

5. Cooling & Storing

  • Spread on a plate to cool completely.

  • Store in an airtight container. Stays good for 2–3 weeks.

👉 Pro tip: The key to perfect Sharkara Varatti is frying the bananas crispy and cooking jaggery syrup to the right consistency—else it may turn sticky.

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