Banana jamun

This jamun is made using Kerala banana/nenthra pazham and is mildly sweet unlike the regular gulab jamun that uses milk powder or milk solids. It is easy to make as it neither cracks while frying nor swells when it is soaked in the sugar syrup. It also does not require any flavouring as it has the natural flavour of the banana.

Ingredients:
Half ripe Kerala banana/nenthra pazham -2
Sugar -1 cup
Oil for frying

Method:
Add one cup of water to the sugar and prepare syrup of one thread consistency. Keep it aside.
Steam the Kerala bananas/nenthra pazham with the skin. Cool and skin it. Slit it length wise and remove the string of seeds from the middle. Mash it well with the hand or in a blender. Divide and roll it into equal balls. Deep fry them in small batches in medium hot oil. Drain it over a tissue paper. Soak them in the prepared syrup for 15 minutes. Then, boil for few seconds over a low flame.

                      String of seeds removed from the middle

                      rolled into equal balls
Note:
Selection of banana is important to this recipe. Use only half ripe and firm bananas. Ripe bananas can become mushy when steamed and also stick to the pan when fried. The syrup may be  flavoured with cardamom powder to give a rich taste.