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A close-up of soft & sweet, Nendhra banana pieces cooked in jaggery syrup with cardamom and cloves, capturing the essence of Kerala’s traditional cuisine.”

Nendhra Pazham Pani – Traditional Kerala Banana in Jaggery Syrup

"Rediscovering Pazham Pani – A Sweet Tradition from our Family Repertoire"

Name: Nendhra Pazham Pani – Traditional Kerala Banana in Jaggery Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 servings
Cuisine: Indian

Pazham Pani - a Sweet Kerala Tradition

When I say Pazham Pani, most of you might think of the Travancore-style Pazham Pani, a dish where Poovan Pazham (a local banana variety) is served with a luscious jaggery syrup. In Northern Travancore Christian households, Pazham Pani is traditionally served at the end of a feast. This custom, known as Pani Vilambal, involves presenting the beloved Poovan Pazham in a syrupy blend made from jaggery or palm sugar – a truly sweet finish to any grand meal.

Did You Know? Pani Vilambal is a tradition that has been kept alive in the Christian communities of Kerala, offering a symbolic and flavourful ending to feasts.

A Family Recipe with Nostalgia: My First Encounter with Nendhra Pazham Pani

This special recipe for Nendhra Pazham Pani holds a place close to my heart. It comes from my husband’s grandmother, Clemmi Thathi, who served it to me for the very first time during my visit to Cochin just after our wedding. Only three days into my married life, I was brought to my mother-in-law’s hometown to meet the extended family and, most importantly, Clemmi Thathi herself – a legendary cook whose Red Fish Curry (a fiery Kerala-style fish curry) is still the talk of the family.

A Feast to Remember and the Discovery of a Comforting Sweet Dish

As a new bride, I was overwhelmed by the variety of dishes – seafood, duck, chicken, pork, all spiced to Kerala’s fiery standards! The grand feast was laden with dishes that "nirpathuve... nadapathuve... parappathuve" (stand, walk, and fly), as they say, and each bite was a plunge into the authentic flavours of Kerala cuisine. But, being unused to such intense spices, I found myself yearning for something mild.

Then, the following morning, she served a breakfast spread with Vellayappam (appam) and Puttu alongside an array of curries – Vindaloo, Duck Roast, Chicken Curry, Stew, Kadala Curry, and finally, Nendhra Pazham Pani. With my stomach feeling delicate from the previous day’s spice assault, I was instantly drawn to the soothing sweetness of Nendhra Pazham Pani. Paired with soft appams, it was just what I needed, a comfort dish that has stayed with me ever since.

Pro Tip: Try serving Nendhra Pazham Pani with Vellayappam for an unforgettable sweet and savoury experience.

A Unique Take on Pazham Pani: Nendhra Pazham Pani with a Twist

Today, I’m not sharing the conventional Travancore Pazham Pani, but rather, a unique version from our family’s repertoire – Nendhra Pazham Pani, as taught to me by Great Clemmi Thathi. Unlike the usual recipe, this one uses Nendhra Pazham, Kerala’s favourite banana, stewed in jaggery syrup with a hint of cloves and cardamom. The touch of spices enhances the natural sweetness of the banana, creating a flavour that’s not just delicious, but divine.

Must Try: This sweet and spiced Nendhra Pazham Pani pairs beautifully with vellayappam, offering a taste of Kerala’s culinary heritage.

A spoon drizzling jaggery syrup from Nendhra Pazham Pani over appam, showcasing Kerala’s unique sweet and spiced breakfast pairing with banana, cardamom, and cloves.

Appam with Nendhra Pazham Pani – Kerala’s Sweet & Spiced Breakfast Tradition!

A Sweet Tooth’s Delight: Nendhra Pazham Pani with Appam

Whenever I manage to get my hands on Nendhra Pazham and have Appams on the menu, I can’t resist making this Pazham Pani to serve alongside. It’s one of my personal favourites! If you have a sweet tooth, this Kerala-style banana in jaggery syrup is sure to delight your taste buds. This Pazham Pani pairs beautifully not only with Appams but also with Puttu and Idiyappam, making it a versatile and beloved accompaniment for a Kerala breakfast.

And here’s another idea for sweet lovers: Try this combo with Sweetened Coconut Milk for an extra indulgent touch! Get the Sweetened Coconut Milk recipe here .

Try it Today! Serve this sweet Pazham Pani with appams and Sweetened Coconut Milk for a traditional Kerala breakfast experience. Your taste buds will thank you!

A Family Favourite Recipe for Festive Breakfasts

Here’s a recipe straight from our family repertoire! This Nendhra Pazham Pani is a quick, easy-to-make dish that’s divinely delicious. It’s a special addition to our festive or special day breakfast spreads, where we serve it alongside Appams, Vattayappams, or Idiyappam. Traditionally, it complements classic Kerala breakfast dishes like Egg Roast, Beef Ularthiyathu, Stew, Chicken & Potato Curry or Duck Curry, and even Sweetened Coconut Milk.

Explore More! For more recipes from our Family Repertoire, click here.

Pazham Pani Recipe Overview

Cuisine: Kerala (India)
Recipe Type: Side Dish
Difficulty: Easy
Serves: 4-6
Author: SM

Time Estimate

Preparation Time: 5–10 Minutes
Cooking Time: 20–30 Minutes

Want More Kerala Breakfast Ideas? Check out our Kerala Christian Style Breakfast Menu for a spread that’s both traditional and delicious! Click here.

How to Make Nendhra Pazham Pani – Step-by-step guide to cook Kerala's Nendhra Banana in Jaggery Syrup

A brass bowl filled with pieces of Nendhra banana in jaggery syrup, spiced with cardamom and cloves, set on a banana leaf – a classic Kerala dessert.

Kerala’s Sweet Treasure: Nendhra Pazham Pani – Banana in Aromatic Jaggery Syrup

Ingredients for Nendhra Pazham Pani

Nendhra Bananas - 2 large, ripe
Jaggery - 1 cup (adjust to taste)
Water - 1 cup
Cloves - 4–5 pieces
Cardamom - 2 pods, lightly crushed
Salt - a pinch (optional)

Tip: Adjust the sweetness of the syrup by adding more or less jaggery, depending on your preference!

Method: Making Banana in Jaggery Syrup

Prepare the Jaggery Syrup

In a saucepan, add 1 cup of jaggery to 1 cup of water.
Boil this mixture on high flame for a few minutes, then reduce to a simmer for 5–6 minutes.
Strain the jaggery syrup to remove any impurities, ensuring a smooth consistency.
Pour the syrup back into the pan and add crushed cardamom pods and cloves for aroma.

Pro Tip: This recipe calls for a thin syrup, so avoid over-reducing it. Keep in mind, that the syrup will thicken slightly as it cools.

Prepare the Bananas

While the syrup simmers, wash and peel 2 large Nendhra bananas.
Cut each banana into 4–5 pieces, around 1.5 to 2 inches long.

Cooking Tip: Cutting the bananas into even pieces ensures uniform cooking and allows them to absorb the flavours better.

Cook the Bananas in Syrup

Gently drop the banana pieces into the jaggery syrup.
Cook on a low flame until the bananas turn soft and absorb the syrup’s flavours.
Turn off the flame and let the bananas sit in the syrup for a few minutes to allow the flavours to infuse deeply.

Serving Suggestions

Serve your Nendhra Pazham Pani warm with Appam, Puttu, or Idiyappam. This sweet dish is sure to add a traditional touch to your breakfast or festive spread!

Try This Pairing: Enjoy this recipe with Sweetened Coconut Milk – a classic Kerala-style sweet touch for Appams and Idiyappam!

How to Store Nendhra Pazham Pani

If you find yourself with leftover Nendhra Pazham Pani (which, let’s be honest, is rare!), here’s how you can store it:

Refrigeration: Store the cooked bananas in jaggery syrup in an airtight container. It can be refrigerated for up to 2-3 days. Just give it a gentle reheat before serving, and it’ll taste just as delicious!
Freezing: If you wish to store it longer, you can freeze the Nendhra Pazham in the syrup. However, the texture of the bananas might change once frozen and thawed, so it’s best enjoyed fresh if possible.

Frequently Asked Questions (FAQ)

Can I use other types of bananas for this recipe? Yes! While Nendhra bananas are ideal for their firmness and sweetness, you can use other varieties such as Poovan or even regular bananas. Keep in mind, the texture and sweetness may vary.
Can I make this recipe vegan? Absolutely! The recipe is naturally vegan, as it uses jaggery (instead of refined sugar) and does not include dairy. It’s a perfect addition to a plant-based diet.
How can I adjust the sweetness? If you prefer a sweeter version, you can increase the amount of jaggery. Alternatively, for a less sweet option, reduce the jaggery quantity or add a pinch of salt to balance the flavours.
Can I add other spices to this recipe? Certainly! While cardamom and cloves are traditional, you can experiment with additional spices like cinnamon, dry ginger powder, or even a touch of cumin for a unique flavour profile.
Can I use sugar instead of jaggery? While jaggery adds a distinctive taste and colour to the syrup, you can substitute it with palm sugar or coconut sugar or even regular sugar if needed. However, it won't have the same earthy depth that jaggery provides.

A rustic brass bowl filled with pieces of stewed Nendra banana soaked in jaggery syrup, spiced with cloves, on a banana leaf - a perfect piring for Appams..

Appam & Nendhra Pazham Pani – The Ultimate Kerala Breakfast Combo!

Notes and Tips:

Adjust the Sweetness: Feel free to adjust the amount of jaggery based on your sweetness preference.
Sugar Alternatives: Palm sugar or even white sugar can be used as a substitute, though jaggery imparts a unique flavour.
Optional Spices: In addition to cardamom and cloves, you can add a pinch of cumin seeds or dry ginger powder for an extra kick.
Salt for Balance: A small pinch of salt can help balance the flavours, though it’s entirely optional.
Uniform Pieces: Cut the bananas into 1.5 to 2-inch pieces for quicker and even cooking.

A Taste of Tradition with Nendhra Pazham Pani

Nendhra Pazham Pani is more than just a sweet treat; it’s a celebration of Kerala's rich culinary heritage. This traditional recipe, passed down through generations, offers a glimpse into the flavours that define festive and family gatherings in Kerala. Whether enjoyed with fluffy appams, warm puttu, or soft idiyappam, Nendhra Pazham Pani is bound to take your taste buds on a nostalgic journey. It’s the perfect comfort food, with the balance of sweetness and spice, making it an ideal addition to any breakfast or festive spread.

So, what are you waiting for? Recreate this delicious tradition in your kitchen today! Whether you're looking to make a special breakfast or add a sweet ending to your meal, Nendhra Pazham Pani is sure to bring smiles to everyone at the table.

Explore More Delicious Kerala Recipes

If you loved Nendhra Pazham Pani, don’t stop here! Kerala cuisine offers an endless variety of delicious dishes that are perfect for any occasion. Check out some of our other popular recipes, such as or Kerala Christmas Fruit Cakes, Homemade Wines for a complete Kerala meal experience.

Click here for more Mouthwatering Recipes from God's Own Country - Kerala and dive deeper into the vibrant world of traditional Kerala cooking!

Ready to Share Your Own Kerala Recipe Journey?

Have you tried making Nendhra Pazham Pani or any other Kerala-inspired recipes? I'd love to hear about your experience! Drop a comment below and share your thoughts or tips, when you try out the recipe. Let’s connect over the love of food and tradition!

ILANEER/KARIKKU DOSA - TENDER COCONUT DOSA

     Ilaneer Dosa/Karikku Dosa is a classic Indian Pancake prepared with Rice Batter ground along with Tender Coconut Shavings and Tender Coconut Water. What's special about this Ilaneer/Karikku Dosa is, it is thin, fluffy, light, lacy and quite flavourful. And above all, there is no need to ferment the batter.
     Ilaneer Dosa/Karikku Dosa is yet another classic dish from Kerala Cuisine. Addition of Coconut in various forms is a common scenario(ingredient) in God's Own Country. What else would the natives of land with the name Keralam which is synonymous to Kera(Coconut) do? Our love for the ingredient is quite ardent that it is common to find coconuts in most of our dishes. Maybe as Coconut, Coconut Milk, Tender Coconut or Coconut Oil. We even use Coconut shells as ladles, steamer cups, serving bowls etc.,
     Though it seems the ingredients added into the batter goes quite similar to the ones used for Vellayappam/Appam. The difference is that this Dosa batter uses Tender Coconut shavings which imparts a wonderful native flavour to the dish. Neer Dosa is yet another sibling of the same dosa from Karnataka, a watery kind of Dosa but they do not add Coconut/Tender Coconut in Neer Dosas. Also, the batter can be immediately used, no need for fermentation. So these Ilaneer/Karikku Dosa does not smell soury too. You just need to soak the Raw Rice for about 4-5 hours, grind the batter and immediately you can prepare Ilaneer/Karikku Dosa. If you are planning to prepare the dish for Breakfast, you can soak the rice overnight.
     Ilaneer/Karikku Dosa goes well with Coconut Chutneys & Sambar. My personal preference for the Dosa would be, curries like Stew, Kurmas etc., which goes hand in hand with Ilaneer/Karikku Dosa. You can even serve Ilaneer/Karikku Dosa with powdered Jaggery/Brown Sugar or along with Sweetened Coconut Milk.

For more TIFFIN ITEMS, Click here...

Cuisine - Kerala(South Indian)
Course - Main Course
Recipe Type - Dosai, Pancake
Difficulty -Easy
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 4-5 Hours/Overnight
Fermenting Time - Nil
Cooking Time - 20 - 30 Minutes

HOW TO COOK ILANEER/KARIKKU DOSAI - TENDER COCONUT DOSAI

INGREDIENTS :

For Ilaneer/Karikku Dosa Batter :

Raw Rice - 3 Cups
Tender Coconut Shavings - 2 Cups
Tender Coconut Water - 1 Cup
Sugar - 2 Tbspn
Salt - To Taste
Oil - To drizzle over Dosa

METHOD :

For Ilaneer/Karikku Dosa Batter :

Clean, & Wash Raw Rice 2-3 times or until water runs clear.
Soak the Raw Rice for about 4-5 Hours.
Drain and grind the soaked rice in a Blender/Grinder.
Grind the Rice along with Tender Coconut Shavings.
Instead of Water add Tender Coconut Water while grinding the batter.
Grind the ingredients into a smooth batter.
The consistency of the Batter should be like that of a Dosa/Appam Batter.

How to Cook Ilaneer/Karikku Dosa:

Heat the Dosa Griddle on a high flame and then lower the flame to low.
Smear the Griddle with oil.
Thoroughly mix the Ilaneer/Karikku Dosa Batter and pour one big ladle of batter over the Dosa Griddle.
Spread the batter evenly around the Dosa Griddle.
Keep the flame at low while cooking Ilaneer/Karikku Dosa.
Drizzle few teaspoons of Oil over the Ilaneer/Karikku Dosa.
Cover & Cook the Ilaneer/Karikku Dosa on a low flame until it is cooked.
Carefully remove the thin, light and fluffy Ilaneer/Karikku Dosa from the griddle. (there is no need to flip and cook the Dosa).
Serve Ilaneer/Karikku Dosa along with your choice of Chutney/Sambar.
Ilaneer/Karikku Dosa goes well with Stew, Kurma, Chicken Curry, Mutton Curry etc.,

NOTES :

Use good quality Raw Rice for Ilaneer/Karikku Dosa recipe.
The ingredients should be finely ground into a thin batter.
There is no need to ferment the Ilaneer/Karikku Dosa Batter,
You can immediately prepare Ilaneer/Karikku Dosa once the batter is ready.
If you have any leftover batter leave it in the refrigerator.
Use the batter within two days.
Cover & Cook the Ilaneer/Karikku Dosa on a low flame for white coloured Dosa.
There is no need to flip and cook Ilaneer/Karikku Dosa.

     Chettinad Chicken Kuzhambu is one of the popular Curries from Chettinad Cuisine. A universally acclaimed dish around the world for its cornucopia of flavours unique to Chettinad Cuisine. The usage of Spices like Stone Flower(Kalpasi), Star Anise & Kapok Buds(Marathi Moggu) gives a unique flavour & taste to this Curry. We can find quite many versions of Chettinad Chicken Curry, but these spices are few ingredients commonly used in most of the Curries.
     If asked for one popular regional cuisine from South India, most of us would end up saying Chettinad Cuisine. They have a skill of converting every meal into an elaborate venture, with varied dishes both Vegetarian and Non-vegetarian. The traditional dishes of Chettinad Cuisine leave an indelible mark and takes a special place of its own in Indian Cuisine. Few non-vegetarian dishes like Chettinad Chicken/Mutton prepared as Varuvals or Curries, Mutton Kola Urundai, Chettinad Fish Curry, Crab Masala, Kozhi/Chicken Rasam, Sura Puttu all have found a special place in the mind of foodies around the world. Such is the speciality of Chettinad Cuisine.
      Chettinad Cuisine is distinctly aromatic, spicy and has a sensible usage of unique spices. The best part is the perfect blend of spices in perfect proportions. It has a lot of flavours going on, so finding the perfect blend of spices is the key. What adds character to most of the signature Chettinad dishes is that they are prepared with freshly ground (and sometimes fried) spices. This Chettinad Chicken Kuzhambu is an easy version cooked in a Pressure Cooker which yields soft & succulent meat pieces. Also, the best part of this Curry is that the freshly ground Spices are fried in Oil which gives an extraordinary aroma and flavour to the Curry. It wouldn't be an exaggeration if I say that the smell of the dish was emanating in my kitchen for a long time.

For more Recipes from CHETTINAD CUISINE, Click here...

Cuisine - Chettinad (Tamilnadu, South India)
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45 Minutes

For a detailed GLOSSARY OF SPICES, Click here...

HOW TO COOK CHETTINAD CHICKEN KUZHAMBU

INGREDIENTS:

For Chettinad Spice Powder:

Coriander Seeds - 2 Tspn
Dry Red Chillies - 4-5 Nos.
Curry Leaves - 1 Sprig
Bay Leaf - 3 Leaves(small)
Star Anise - 1 Petal
Stone Flower(Kalpasi) - 3 Small Pieces
Kapok Buds (Marathi Moggu) - 1 Small Bud
Cinnamon(1" piece) - 1 No.
Clove - 2-3 Nos.
Cardamom - 2-3 Pods
Cumin Seeds - 1 Tspn
Fennel - 1/2 Tspn
Peppercorns - 1 Tspn

To Roast & Grind:

Grated Coconut - 1 Cup

For Chettinad Chicken Kuzhambu:

Oil - 3 Tbspn
Ginger Garlic Paste - 2 Tbspn
Onions - 2 Nos.
Tomatoes - 2 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Chicken - 1 Kg
Curd - 1 Cup
Curry Leaves - 2 Sprigs
Salt - To Taste

For Garnishing:

Coriander Leaves - few

METHOD:

For Chettinad Spice Powder:

Dry Roast all the ingredients mentioned under 'For Chettinad Spice Powder' on a very low flame until aromatic.
First, add Coriander Seeds and dry roast it for a while, then add Dry Red Chillies and roast it until the Chillies fluff up.
Follow the suit by adding the spices in the order I have mentioned one by one and roast them.
Care should be taken not to burn the ingredients which will totally spoil the taste of this Chettinad Chicken Kuzhambu.
Once all the spices are roasted, allow it to slightly cool down.
Grind it into a fine powder and leave it aside.

To Roast & Grind:

In a separate pan, dry roast the grated coconut on a very low flame until it turns into light golden yellow in colour.
Switch off the flame and allow it to cool down.
Grind the roasted Coconuts into a fine paste adding little water at a time.

For Chettinad Chicken Kuzhambu:

Clean, Cut & wash Chicken into medium-sized pieces.
Allow the chicken pieces to drain in a colander.
Meanwhile, heat Oil in a Pressure Cooker.
Let the flame be at low and add the ground 'Masala Powder' to the oil and fry it.
Fry it on a very low flame until it turns fragrant.
Add Ginger Garlic Paste and saute it until aromatic.
Add finely chopped Onions and saute until onions turn translucent.
Then add finely chopped Tomatoes and cook until it turns soft & cooked.
Add Turmeric Powder & Red Chilli Powder and fry for a while on a very low flame until oil separates from the mix.
Now, add Chicken Pieces, pour in 1 Cup of Curd/Yogurt along with a dash of Salt and mix well.
Add enough water, cover the Pressure Cooker and place the Vent Cap.
Cook on a high flame for a whistle, lower the flame and cook for another whistle.
Now switch off the flame and wait until the pressure releases.
Open the lid of the pressure cooker.
Add finely ground Coconut Paste & 2 sprigs of Curry Leaves, cover the pressure cooker and again cook for a Whistle on a high flame.
Switch off the flame.
Garnish Chettinad Chicken Kuzhambu with Coriander Leaves.
Serve Chettinad Chicken Kuzhambu hot.
This Curry goes well with Dosa, Idli, Kal Dosai, Uthappam, Vellayappam/Appam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.
Chettinad Chicken Curry can be paired with Biriyani & Pulao, Ghee Rice, Vegetable Brinji Rice etc.,

NOTES:

I have cooked this recipe in a Pressure Cooker.
Can cook in your preferred method.
Adjust the cooking time to suit the meat you are using.
This Chettinad Chicken Kuzhambu is a spicy Curry.
Adjust the spices to suit your spice level.
Can also substitute Coriander Seeds with Coriander Powder & Dry Red Chillies with Red Chilli Powder.
If doing so, add Coriander Powder & Red Chilli Powder finally while dry roasting the ingredients.
Fry them on a low flame.
Care should be taken not to burn the ingredients which will totally spoil the taste of this Chettinad Chicken Kuzhambu.

CHEMMEEN MANGA CURRY - KERALA STYLE PRAWN CURRY WITH MANGOES

     Chemmeen Manga Curry as we call it at home is a simple Kerala Style Curry prepared with Prawns/Shrimp & Mango in a Coconut/Coconut Milk Base. The Curry is tempered in Coconut Oil with mild seasonings to add flavour to the Curry. This Chemmeen Manga Curry is one of my MIL's speciality. She prepares it along with Drumsticks, Chakka Kuru(Jackfruit Seeds) etc., But the recipe here is a simple combination of Prawns & Mango cooked in Coconut Milk.
     Prawns/Shrimps are always considered as a treat at home, relatives visit from Cochin or when we visit Cochin, Prawns are one default must-buy along with various other Fish varieties. The reason was the fresh catch, which was not a scenario in CBE. It is that the Seafood we get in Coimbatore is not as fresh and tasty as the ones from the coastal town. As a family norm - a chance to eat fresh seafood should never be missed. A whole batch of Prawns, cleaned, de-shelled and ready to be cooked - the whole family awaits the treat. But a small batch is always sneaked in by my MIL to prepare this curry or to be added along with various Thoran/Mezhukkupuratti, which are her favourites.
     Chemmeen in Malayalam refers to Prawns/Shrimps. The tiny variety of Shrimps taste great in this Curry, but cleaning is, of course, a tedious job. But a little way can convert this curry into a delicacy. The Mangoes infuse a unique tanginess into the Prawn Curry. But the overall taste and flavour of this Chemeen Manga curry come from the Coconut. You can either make the Curry with ground Coconut Paste or with fresh homemade Coconut Milk. Finally temper the Chemmeen Manga Curry in Coconut Oil with mild seasonings like Mustard Seeds, Fenugreek Seeds, Curry Leaves and Shallots. This Chemmen Manga Curry/Prawn Curry with Mangoes is a simple recipe with very few ingredients. The taste of this curry comes from the fresh flavours of the ingredients used in the Curry.
   But recently while I was watching a Malayalam Movie called Cuban Colony where they refer to a regional delicacy of Angamaly- Angamaly Manga Curry. Referred as a must serve item in Sadhyas/Banquets in Angamaly region. Angamaly is a place near to Cochin, Kerala.   I was instantly impressed by the legend of the Curry and immediately I searched through the internet for Angamaly Manga Curry to find a curry similar to this Chemmeen Manga Curry. Though a version without Prawns in it. But the trick behind that tasty Angamaly Manga Curry is the hand crushed ingredients along with Coconut Oil which makes the curry more flavourful & tasty. Crushing the ingredients using the hands brings our the essential oils reacting along with the body heat.

For more CURRY RECIPES, Click here...

Cuisine - Kerala(South India)
Recipe Type - Curry
Spice Level - Medium-High
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 10-15 Minutes

Cooking Time - 15-20 Minutes