Golden Balls, Plantain Balls with Sweet Filling

Advance Vishu and Easter wishes...

Recipe Details  

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Posted on 30, Dec 2011
Serving 4-5 people
Ready in 30-40 minutes
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  • Ripe Plantain - 500 Gms
  • Green Gram, Moong Dal - ¼ cup
  • Grated coconut - ½ cup
  • Sugar - 5-7 Tablespoon, adjust according to your taste
  • Cardamom powder - ¼ Teaspoon
  • Dry Ginger powder - ¼ Teaspoon
  • Cashew nuts - ¼ cup
  • Ghee - 1 Tablespoon
  • Vegetable Oil to fry
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Cooking Plantains:

  1. Wash the ripe plantains and wipe them with a paper towel.
  2. Cut off both ends of the plantains, place them in a steamer.
  3. Steam cook the plantains, till you see a crack on the skin for about 8-15 minutes.
  4. Transfer to a plate and allow to cool.
  5. Then remove the skin, cut it into two halves and remove the black seeds.
  6. Mash well and make soft dough without any lumps, cover with a damp cloth and set aside.

Cooking Green Gram:

  1. Clean and wash the green grams.
  2. Take the green gram, a pinch of salt and enough water in a pressure cooker and cook for about 3-5 whistles.
  3. Drain the excess water from the cooked green grams and set aside.

Golden Ball Preparation:

  1. Heat ghee in a pan, fry the cashew nuts till it turns golden brown.
  2. Then add in the grated coconut, cooked green gram, sugar, cardamom powder, dry ginger powder and mix well until well mixed.
  3. Remove from heat and allow to cool slightly. Then make small lemon sized balls of this filling.
  4. Take medium lemon sized balls out of the prepared banana dough.
  5. Flatten it with your palms and place a filling ball in the center, seal the edges and make into a round shape.
  6. Heat enough oil to fry the golden balls, in a heavy bottomed deep pan.
  7. Carefully place the prepared balls into the oil as batches and fry until it turns golden brown, by continuously rolling it in the oil to prevent sticking in the bottom.
  8. Transfer to a kitchen paper towel, to remove excess oil. Serve warm.

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