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| Main ingredients | Ripe yellow bananas, Jaggery, Palm jaggery, Melted ghee, Green cardamom powder, Cashewnuts |
| Cuisine | South Indian |
| Course | Mithai |
| Prep time | 3-3.5 hours |
| Cook time | 25-30 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarians |
Ingredients
- 8 ripe yellow bananas
- 1 cup chopped jaggery
- ½ cup chopped palm jaggery
- ½ cup + 2 tablespoons melted ghee + to grease
- ½ teaspoon green cardamom powder
- ¼ cup roughly chopped cashewnuts
- 5-6 cashewnuts, quartered and deep-fried
Method
- To make syrup, heat jaggery and palm jaggery in a pan, add ½ cup water, mix and cook till both the jaggeries melt. Take the pan off the heat.
- Peel bananas and break into small pieces, put into a mixer jar and grind to a fine puree.
- Heat a non-stick pan, add the banana puree and cook, stirring continuously, for 5-6 minutes or till the colour changes. Add ½ cup melted ghee and continue to mix and cook till the mixture turns golden brown. Add the jaggery syrup and mix till well combined.
- Add green cardamom powder and cook, stirring continuously, till mixture thickens.
- Add chopped cashewnuts and 2 tablespoons ghee and mix well. Continue to cook, stirring continuously, for 2-3 minutes or till the mixture leaves the sides of the pan.
- Grease a square glass dish with some ghee.
- Transfer the banana mixture into the greased dish and spread it evenly. Sprinkle fried cashewnut on top and keep aside for 2-3 hours or till set.
- Cut into squares and arrange them on a serving plate. Serve.
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