First wash and peel the skin of plantains and cut it into half then again cut each pieces into ½ inch pieces, dry them in a baking sheet for 10 minutes.

Heat oil in a deep bottom pan, when it reaches 375F reduce the flame and add plantain pieces.

Fry them in low flame for about 1 hours. At first you will hear very hissing voice then the voice reduces as plantains get fired. Make sure to fry very crisp. When you take one you need to snap it very easily.

Around 55 minutes add ½ teaspoon of water into the hot oil. When the hissing voice of oil subside take the plantain chips and drain them into the kitchen towel. Continue the process until you finish the entire plantain pieces fried.

Let cool the plantain chips for about 5 hours or more.

For every 1000g for fried plantain chips you need 600g jaggery.

When you are ready to make sarkara varatti, add jaggery and 3 tablespoon of water and heat, when jaggery melted, remove from the fire

and strain for impurities.

Bring back the jaggery water to boil again and until it reaches thick syrup (215 to 225F).

Add 1 tablespoon of sugar and mix well.

Then add cardamom powder and mix well.

Then add cumin powder and mix well .

Add fried plantain chips and coat jaggery mixture very well with each pieces.

Switch of the flame and then add ground ginger powder and mix well again.

Finally add two tablespoon of sugar and mix once again, you can see that each pieces comes out separately.

Enjoy as much you want.