Sharkara varatti, jaggery-coated plantain chips

Ingredients

• 4 green banana plantains (Nendran variety)
• coconut oil, for deep frying
• 250 g of jaggery
• ½ cup of water
• 1 teaspoon of ground ginger
• 1/2 teaspoon of ground cumin
• 1 small piece of cinnamon (optional)
• 1/4 teaspoon of ground cardamom
• 1/4 teaspoon of ground cilantro (optional)
• slightly salty water, for soaking

Peel the bananas and cut them into thick slices, or half-moon shapes.

Soak them in water for two hours to remove the latex, then drain and dry them.

Fry them in hot coconut oil in a large pan until they are golden brown.

In a separate frying pan, melt the jaggery with the water and cook until it thickens into a syrup.

Add the banana French fries to the syrup.

Immediately add the ginger, cumin, cardamom, and other spices, and stir vigorously to ensure that every piece is coated.

Let them cool slightly, then store them in an airtight container.