Upperi Recipe Sharkara Upperi Recipe Banana Upperi Recipe

Sharkara Upperi

I wanted to make this recipe long time back. But somehow it was put on a hold. Few days back we harvested our first banana bunch from our backyard banana tree. It is nice big nendran variety. So took a bunch of those banana and made a large batch of chips as well as this upperi. It turned out super delicious and perfect, I had to blog it. Sharkara upperi is a Kerala authentic sweet recipe made using raw nendran banana. This raw banana sweet is a must have on any marriage functions specially in our native weddings.

About Upperi Recipe

Upperi also known as shakkara upperi, sharkara upperi or Banana Sharkara Upperi is a popular Kerala sweet or snack made with raw plantain also known as nendran banana or Kerala banana. Even though ripe plantain is used to make banana pradhaman, in this recipe, raw nendran is used in the making of upperi. Upperi is nothing but a thick jaggery syrup is coated over fried plantains. The syrup is flavoured with cardamom, dry ginger, cumin powder. Cut bananas in half moons and fry them in medium heat oil till golden and crispy. Coat the Fried bananas in jaggery syrup and toss with rice flour. When frying raw banana, take care to fry it on low to medium heat oil till the raw banana gets super crispy. The fried raw banana is tossed with jaggery syrup and rice flour to create a thick sugary coating. Upperi can be stored in an air tight container upto 2 weeks.

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Banana Chips Pazham pori Pazham nirachathu

Watch Upperi Recipe Video

Upperi (Sharkara Upperi) Ingredients

Raw Plantain - Use raw plantain also known as kerala nendran (raw variety) to make upperi. Deep fry plantain on low medium heat till crispy for best taste and shelf life. Jaggery - I like to use dark cane sugar (pahu vellam) for better taste and texture. The jaggery has to coat the banana in a thick shell like texture. Rice Flour - Rice flour makes the upperi less sticky when it is stored for a longer period of time. Spices - spice powders like dry ginger powder, cardamom powder and cumin powder is used.

My Tips for Crispy Upperi

Choosing Raw Plantain - Take raw firm plantain. Wash it really well, and dry the plantain before peeling the skin. Slice the plantain in slightly thick slices. Choosing Jaggery - I like to use dark palm sugar (pahu vellam) for better taste and texture. The jaggery has to coat the banana in a thick shell like texture. Frying Raw banana - one of the most important step is frying the plantain. Deep fry in medium heat oil till super crispy. It will take around 20 to 30 mins to get it crispy. Strain and set aside in a colander so it cools. Once the plantain cools, it gets even crispy and flaky. Rice flour coating - When fried plantain is tossed in the jaggery syrup. It coats the plantain and sometimes the outer will stay sticky. Sprinkling rice flour in the end of the cooking process helps the jaggery coat well over the plantain. Rice flour helps dry out the jaggery coating over the plantain which makes the coating gets thick over the fried banana.

How to make Sharkara Upperi (Stepwise Pictures)

Prepare Plantain

1)Take raw firm plantain. Wash it really well, and dry the plantain. 2)Cut off both ends from the plantain. slit the peel using a sharp knife and remove the peel from the banana. 3)Now the raw plantain is peeled completely. 4)Cut each plantain in half. 5)Cut into half moons. 6)Now the plantain has cut half moons.

Frying Plantains

7)Heat oil for deep frying. Drop raw plantain in hot oil, fry on medium low heat till slightly golden brown. 8)Drop the plantains in the oil and fry on low heat heat. 9)Now the plantains is super crispy and the bubbles has subsided. Deep fry in medium heat oil till super crispy. It will take around 20 to 30 mins to get it crispy. 10)Strain the fried plantains and set aside. 11)When you break the plantain and check, it will looks crispy and crunchy.

Making Jaggery Syrup

12)Take jaggery and water in a saute pan and boil till the jaggery is melted and turned into liquid. Strain this using a sieve. 13)Take it back in a pan. Boil till it gets syrupy. 14)Add in roasted cumin powder. 15)Add in dry ginger powder. 16)Add in cardamom powder. 17)Mix this really well. Now the syrup is ready.

Making Upperi

18)Add the fried banana to the syrup. 19)Stir and cook it in the syrup till the banana is coated well with the syrup. 20)Reduce the heat to low. 21)Now add in rice flour and mix well. Stir till it gets coated all over the banana pieces. 22)The rice flour will absorb all the extra moisture and create a thick coating over the upperi. 23)Transfer this to a plate and allow it to cool completely. As it cools the outer jaggery coating will harden. 25)Serve.

Expert Tips

You have cook(fry) the plantain on low to medium heat till it is crispy. So the plantains gets crispy even in the centre. Adding cumin powder in upperi is optional, you can skip this. Raw plantain is used in this recipe and not ripe ones. Make sure to cut the plantain in slightly thick half moons. Use dark coloured cane sugar which adds flavour and colour to the upperi. Rice flour helps dry out the jaggery coating over the plantain which makes the coating gets thick over the fried banana.

Storage

Upperi can be stored in an air tight container upto 2 weeks. Store it in fridge for longer.

1)What is upperi?

2)Is sharkara upperi healthy?

upperi is made with jaggery and plantain. It is a healthy snack which is rich in iron. But it is deep fried, so consuming it in moderation is recommended.

3)Are Sharkara and jaggery the same?

Yes sharkara and jaggery is same. it is also known as palm jaggery or cane jaggery as well.

4)How to prevent upperi from getting sticky?

In the end of the cooking. I added a spoon of rice flour. Rice flour helps dry out the jaggery coating over the plantain which makes the coating gets thick over the fried banana.

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