Yesterday I met one of my friend , a mother of two, who was fed up feeding her small kids , both being extremely picky-eaters ,she was so desperate and anxious , and looked exhausted…
I forgot that stage when my kid was the same , I didn’t have the patience to go behind her and force her to eat….though I remember I spent sleepless nights , being worried and thinking about ways to improve her eating habits…but still she’s the same 😦
But sometimes changing that usual recipe in to something different , like its looks makes it interesting. specially for kids , they get attracted to different shapes and extra accessories, am sure all Mothers knows this trick…
but sometimes kids are trickier than their Mothers 🙂
This is an usual way of preparing ripe Plantains , in Kerala , the plantains are slit in to half and then toasted with little of Ghee/Clarified butter and sugar – which gives a caramelized coating to it.
To make it interesting , filled’em up with some coconut – sugar mixture and rolled’em to make it look attractive , my Kid liked it this time…and asked me to name it ” Plantain Lollipop”
This is a rich snack , recommended very much for kids and occasionally for diet conscious Adults as there is Ghee/ Butter , sugar and carbohydrates in there.
For those who are confused about Plantains and Banana’s , found a Blog Here , where they have stated clearly the difference between the two.
Ingredients for these Plantain Lollipops
Plantains – I used 2 medium size,ripe plantains
Ghee/ Clarified butter – a few drops for each plantain strips
Sugar – 1 tsp for each strips
Coconut – 1/2 cup grated
Sugar – 3 Tb Sp
Cardamom powder or vanilla essence for flavoring (Cardamom works better)
May add some dry fruits like nuts , dry grapes or even dates , to make’em extra rich,
I didn’t use it as we parents are at present on a ” less fat Diet ” 😉
usually what ever I make for my NA , will end up in our stomach.
* For the filling , heat grated coconut with sugar and cardamom powder or vanilla , for 5 to 7 minutes, stirring vigorously in medium heat and keep aside.
* Slit Plantains length wise in to thin strips as possible.
* Heat a flat pan (Preferably a non stick pan or else grease the pan with some oil or ghee/ clarified butter before using) place each strips on to the pan.
* Spread few drops of ghee on the plantain strips and flip to cook until both the sides are slightly brown, once its brown , sprinkle some sugar on the strips and flip & cook for a minutes on both sides and transfer to a plate.
* Spread the coconut filling on each caramelized plantain strips and roll’em , tuck in , a skewer or a stick to hold’em tight.
Serve hot as a snack / or with Break fast.