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Kaya Pola / Mutta Marichath




Finally am ready to post this. How long it has been waiting in my draft. This is also one of the famous malabari dishes. "There are different types of Polas.. Orange pola, Apple pola, Carrot pola..", said my childhood friend when I was munching its first bite. Sahira was from Kannur and she was describing me about their Pola. It is theirs because North Keralaites invented them. She has promised to teach me some of their unique recipes. This is from her and it's not that difficult as it seems to be..  Let's try this Ramzan special


Ingredients :

  1. Ripe Plantain (nenthrapazham) : 2 large
  2. Eggs : 4-5
  3. Sugar : 10-12 tbsp
  4. Cardamom powder : a pinch
  5. Ghee : 2 tbsp
  6. Cashews broken : 10
  7. Raisins : a few (optional)

Method :

  1. Cut the plantain lengthwise into two halves. Again cut along lengthwise. Slice them into medium thin pieces (1/2 inch width). Keep them aside. 
  2. Add ghee in a pan and roast the plantains until they turn golden brown. Take them out when done   
  3. In the same pan roast cashews and raisins. Switch off flame and keep them aside 
  4. In a bowl mix the eggs, sugar and cardamom powder.   
  5. Pour the prepared plantain-dry nuts into the egg-sugar mixture. Combine well. Add sugar if required.
  6. Pour this mixture back into the pan that was used earlier such that it's evenly distributed. Cook covered under low flame. . You can place a tava below the pan to prevent from burning. After 10-12 min, Check if the pola is cooked by inserting knife into it. If it leaves a clean knife, then it's done. 
  7. Remove from flame and serve ..









by Nilofer Ajmal


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