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| Ingredients | ||
| Banana (Vallapazham) | 5 | |
| Sugar | 200 | gm. |
| Ghee | as reqd. | |
| Method | ||
| 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. |
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| Ingredients | ||
| Semolina(Noi or Ravai) | 1 | Kg |
| Sugar | 1.5 | Kg. |
| Coconut | 2 | Nos. |
| Method | ||
| 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. |
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| Ingredients | ||
| Semolina (rava) | 200 | gm. |
| Eggs | 4 | Nos. |
| Sugar | 200 | gm. |
| Ghee or melted butter | 100 | gm. |
| Nutmeg powder/essence | ||
| Baking powder | 1 | tsp |
| Method | ||
| 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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