Pazham Rava Laddu is a simple and tasty sweet with the combination of banana, rava, sugar and cardamom powder. This is a delicious, super healthy and quick snack to prepare snack. For kids who do not like to eat bananas, this is the best option. Pazham Rava Laddu is great for anyone looking for a healthy and nutrient dense snack. This is one of the easiest dishes that requires minimum ingredients. What makes the dish unique and special is the aromatic cardamom flavor. You can also use desiccated coconut or grated dry copra instead of fresh coconut. Mashed bananas are cooked with rava, coconut, ghee and sugar, made into balls and coated with the grated coconut. Kids love the healthy sweet and this serves as the best evening snack. For a more healthy option you can substitute jaggery instead of sugar. Bananas are nutritious, rich in vital nutrients required for body. You can explore a well detailed recipe here.
Peel Bananas (Pazham) and cut them into small pieces and keep the pieces aside
Peel and grind (without water) the Cardamom along with 1 – 2 Tspns Sugar and keep this powder separately
Heat Frying Pan/Cheenachatti and add the Banana pieces into this Frying Pan/Cheenachatti. Add 2 – 3 Tspns. Ghee also and stir it well occasionally and cook the Banana pieces properly.
When the Banana pieces are cooked well, add some grated Coconut and Sugar and stir it further.
Mix Banana pieces with the grated Coconut and Sugar. Add Rava also and stir/smash the mix properly.
Add the Cardamom powder also and mix it well. Put off the stove and keep the mix to cool for about 5 – 10 minutes.
After 5 – 10 minutes, make medium/small size balls with this mix (made with Banana, Ghee, Sugar, Rava and Cardamom powder) and wrap the balls fully with grated Coconut and keep these balls for some time (about 20 – 30 minutes).
Pazham (Banana), Rava (Sooji) Laddu is ready. This Laddu can serve with Snacks/Biscuit/Vada
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.