Sharkara Upperi, also known as Sharkara Varatti, is a traditional Kerala sweet snack made using raw Nendran bananas and jaggery. It’s one of the most beloved treats during Onam and festive occasions. Each golden piece of banana is fried until crisp and then coated in a thick jaggery syrup flavored with dry ginger, cumin (jeera), and cardamom. The blend of sweetness, mild spice, and aroma makes this snack a true delight.
🏡 About Sharkara Upperi
Sharkara Upperi isn’t your regular banana chip—it’s a Kerala classic with a unique sweet and spiced flavor. The crisp banana pieces are coated with glossy jaggery syrup, giving them a slightly sticky yet crunchy texture. It’s traditionally prepared in Kerala households during the harvest season, especially when Nendran bananas are in abundance. This snack is also served during the Onam Sadhya, adding a sweet crunch to the grand vegetarian feast.
Though it looks like a time-consuming recipe, once you follow the steps correctly—especially the jaggery syrup stage—it becomes quite simple. The best part? You can make a big batch and enjoy it for weeks with your evening tea or pack it as a homemade gift during festive times.
🍌 Ingredients
Raw Nendran Bananas – 3 large (firm and raw for best crispness)
Powdered Jaggery – 1 cup (adjust sweetness to taste)
Sunflower Oil or Any Cooking Oil – for deep frying
Jeera (Cumin) Powder – ½ tsp (adds flavor and aids digestion)
Dry Ginger Powder – ½ tsp (adds mild spice and aroma)
Cardamom Powder – ¼ tsp (for a sweet fragrance)
Sugar – 1 tbsp (adds gloss and texture)
Rice Flour – 1 tsp (for final dry coating)
👩🍳 How to Make Sharkara Upperi
Peel and Cut the Bananas:
Peel the raw Nendran bananas and slice them into semi-circles or cubes. The uniform size helps in even frying and gives that perfect crunch.Deep Fry:
Heat sunflower oil or any neutral cooking oil in a deep pan. Once the oil is hot, add the banana pieces in small batches. Fry on medium flame until they turn golden and crisp. Remove and drain on paper towels. Let them cool completely.Make the Jaggery Syrup:
In another pan, melt the jaggery with a few tablespoons of water. Boil until it reaches a two-string consistency—thick but pourable. This consistency helps the syrup coat the bananas evenly.Add Spices:
To the hot syrup, add jeera powder, dry ginger powder, and cardamom powder. Stir well for an aromatic and balanced flavor.Coat the Bananas:
Add the fried banana cubes to the syrup and mix quickly so that every piece is coated evenly. Keep stirring until the syrup thickens and begins to crystallize slightly over the bananas.Final Touch:
Sprinkle sugar and rice flour to remove stickiness and add a dry, glossy finish. Spread them on a wide plate to cool completely.
💡 Expert Tips
Use raw Nendran bananas only—ripe ones will turn soft and absorb oil.
Sunflower oil or any cooking oil gives a clean taste without overpowering the jaggery flavor.
Ensure the jaggery syrup is neither too thin nor too thick—perfect coating depends on this step.
Allow the pieces to cool completely before storing.
Store in an airtight tin at room temperature—it stays crisp for up to 3 weeks.
🍵 Serving & Storage
Enjoy Sharkara Upperi as a tea-time snack or festive sweet. It’s ideal for snack boxes, travel treats, or Onam Sadhya platters. Once cooled, store in airtight containers to maintain its crunch. Avoid moisture, as it can make the chips soft.
🌸 Why You’ll Love This Recipe
Simple, homemade, and traditional.
Crispy texture with a mild sweet-and-spiced flavor.
Made with everyday kitchen ingredients.
Long shelf life and perfect for gifting.
A true taste of Kerala’s festive traditions.
Sharkara Upperi (Sharkara Varatti) brings the authentic flavors of Kerala to your kitchen. Each crunchy, jaggery-coated piece bursts with sweet and spicy goodness—perfect for sharing with loved ones or savoring with hot tea!
