Pazham Nurukku recipe | Ripe Nendran banana snack recipe

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Pazham nurukku is one of the traditional Kerala snacks made with ripe bananas. It is also made for onam, thiruvathira and other special festive days. Easy to make and tasty snack is served with pappadam.

Some of the other Kerala snacks that you might want to check:

Video recipe

Ingredients Used

This is a very simple recipe with minimal ingredients. It has ripe nendran banana or as it is called ethapazham. Then we need jaggery preferably dark colored one. cardamom powder or crushed cardamom and ghee.

Apart from this, we need freshly grated coconut which is a perfect combo with banana and jaggery. for garnishing, we need fried pappadams.

Recipe with Step by step pics

Melting jaggery

The first step in making the pazham nurukku is to Melt the jaggery. Take 1 cup of jaggery in a thick-bottomed vessel and add water to it. Cook until it dissolves.

Coarsely crush 3 cardamoms and add them to the jaggery. mix well and let it boil. Put off and keep aside until use.

Toasting bananas and adding jaggery

Heat 1 tbsp ghee in a pan and add sliced bananas to it. Keep toasting it on medium heat. Turn sides now and then until both sides are slightly toasted.

When the bananas are toasted, strain the melted jaggery into the same pan.

Cooking the bananas with coconut and jaggery

When it starts to boil, add grated coconut and cook it until thick

When it is thick, add black cumin seeds a pinch and mix well. This flavor is awesome for the dish.

Lastly, serve it with crushed pappadams on top.

Recipe card

Pazham nurukku recipe

Prep Time5 minutes
Cook Time20 minutes
Servings: 4 people


  • 2 no nendran banana ripe
  • 1 cup jaggery
  • 1/2 cup grated coconut
  • 3 no cardamom
  • 1 pinch black cumin seeds optional
  • 2-3 no pappadams fried
  • 1 tbsp ghee


  • melt the jaggery with 1/3 cup water and add cardamom powder to it. keep it aside until use.
  • In a pan, toast the bananas in ghee until both sides are toasted.
  • strain and add the jaggery to the bananas.
  • when it is boiling, add grated coconut and mix well.
  • cook until thick and add pinch of black cumin to it.
  • serve it and garnish with crushed pappadams.


Substitutions / Variations

Banana: The traditional Kerala recipe calls for nendran banana/ethapazham. Which is firm and cooks well when caramelized. unlike other varieties which will get mashed. If using other varieties, choose sweet and firm ones.

Jaggery: You can also use brown sugar instead of jaggery.

Coconut milk: Some recipes use coconut milk in them which is optional.

you can also add black sesame seeds and dry ginger for extra flavor.


It tastes best when hot. But you can store it in the refrigerator for 2-3 days.

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