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Sauteed Plantains
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Description
Growing up, these simple sauteed plantains or steamed plantains were an after school snack that mom would make for us. When I want to really indulge in a dessert that brings back memories and loaded with ghee and sugar, this is the one I want. Traditionally made with Jaggery, but we made it with dark brown sugar in the class and it turned out just fine. You can serve this hot with a dollop of vanilla ice cream, too.
Ingredients
- 2 whole Plantains
- 4 Tablespoons Ghee/Unsalted Butter
- 5 Tablespoons Dark Brown Sugar/Jaggery (Indian Brown Sugar)
- ⅛ teaspoons Cardamom Powder
Preparation
Peel the plantains and cut them in half inch thick rounds.
Heat the butter in a skillet on medium low heat and wait for the butter to melt completely.
Place the thin rounds of plantain on the skillet and cook on both sides till the plantain changes to a golden brown color.
Sprinkle the cardamom powder and brown sugar and cook for a few seconds until the brown sugar melts over the plantains.
Serve hot or at room temperature. I like to serve this with either coconut or vanilla ice cream.
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