Vazhapazha Innippu

Banana (Vallapazham) 5  
Sugar 200 gm.
Ghee as reqd.  
Peel off the bananas and put them in a big pan. Mash them nicely and add sugar.Mash the mixture again. Keep the pan on the stove and keep stirring. Keep medium flame and add ghee. The mixture starts thickening. When it reaches consistency and the color becomes dark brown, put off the flame and keep stirring. Spread ghee in plates and pour the mixture in them. Allow it to cool for one day and cut into small pieces.

Noi Innippu

Semolina(Noi or Ravai) 1 Kg
Sugar 1.5 Kg.
Coconut 2 Nos.
Take milk by grinding the coconut kernel and adding water a little. Add sugar in the milk and keep the mixture in the stove and stir. When the mixture starts thickening pour semolina and keep stirring. When the mixture reaches consistency, add two drops of venilla essence.
Spread ghee/butter in plates and pour the mixture. Allow it to cool for 2 hours and cut into pieces.


Semolina (rava) 200 gm.
Eggs 4 Nos.
Sugar 200 gm.
Ghee or melted butter 100 gm.
Nutmeg powder/essence    
Baking powder 1 tsp
Break eggs into a bowl and beat well. Sift in semolina. Mix thoroughly , add powdered sugar, mix and set aside for 4 to 5 hours stirring occasionally. When semolina is well soaked add sugar dissolved,sprinkle nutmeg powder and stir. Pour batter into a bake tray well greased with ghee or melted butter.
Bake at 120 - 130 degree C until done.
Test the Panthol with a tooth pick. If nothing is stuck to the pick, the Panthol is ready.
Sprinkle sugar over it. Cut them into pieces and serve.

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