Banana Balls


Banana Balls

Fried banana balls with jaggery and coconut filling
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 5 people


  • 5 - Kerala banana not fully ripe but should not be raw too
  • 100 gm Jaggery Sharkkara
  • 1 no Coconut grated
  • Cinnamon powder A pinch, Karugapatta
  • Raisins A few, Onakka munthiri
  • Cashews optional
  • Oil for frying.


  • Cook the bananas by steaming them in a pressure cooker by keeping the bananas on an idli stand so as not to let the water get into the bananas.
  • Wait for a whistle and cook it on low flame for 1 - 2 mins and switch off the stove.
  • Once the steam goes, open the cooker and take out the bananas.
  • :- You may not be able to cook all the bananas together the same time. Do it in batches.
  • Peel the bananas and take out the seeds by slitting it open with a knife and taking out the black threads in it.
  • :- You will need a grinding stone for this.
  • Grind the bananas without adding any water at all on the dry grinding stone.
  • :- Once the whole thing is ground, it will look like kneaded atta. This cannot be done in a mixie because it will turn into pulp which is not what we want.
  • Melt the jaggery in a pan and make it into a thick syrup.
  • Reduce the heat and strain the syrup to discard all the dirt in it and pour it back into the pan.
  • Add the grated coconut and cinnamon powder, raisins and chopped cashews.
  • Mix it well with the jaggery and remove from fire and let it cool.
  • Make small balls from the ground bananas.
  • Flatten it a little in your palm and fill it with the jaggery-coconut mixture.
  • Make it into a ball and seal the edges using water.
  • Deep fry it in hot oil till it turns golden brown.
  • :- Serve hot or cold.
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