6 Bananas, raw, long
1/2 tsp (2 g) Ghee
1/2 cup (60 g) 2 oz Almonds (badaam), sliced
1/2 cup (50 g) 1 3/4 oz Raisins (kishmish)
a pinch Cinnamon (dalchini) powder
Vegetable oil for shallow frying
1/2 tsp (2 g) Ghee
1/2 cup (60 g) 2 oz Almonds (badaam), sliced
1/2 cup (50 g) 1 3/4 oz Raisins (kishmish)
a pinch Cinnamon (dalchini) powder
Vegetable oil for shallow frying
accompaniments
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method
1. Boil the bananas whole, with the skin. To check if done, pierce with a knife, if it goes though remove from heat and keep aside to cool.
2. Then peel and wash. Refrigerate until required.
3. Heat the ghee in a pan; add almonds, raisins, and cinnamon powder. Saute till golden, remove and keep aside to cool.
4. Mash a banana and shape into a round cake. Make a hollow in the centre and stuff with some dried fruit mixture. Seal the filling inside and pat into shape. Repeat till all the cakes are done.
5. Heat the oil in non-stick pan; shallow fry the cakes, on medium heat, till golden. Remove and drain the excess oil on absorbent paper towels.
2. Then peel and wash. Refrigerate until required.
3. Heat the ghee in a pan; add almonds, raisins, and cinnamon powder. Saute till golden, remove and keep aside to cool.
4. Mash a banana and shape into a round cake. Make a hollow in the centre and stuff with some dried fruit mixture. Seal the filling inside and pat into shape. Repeat till all the cakes are done.
5. Heat the oil in non-stick pan; shallow fry the cakes, on medium heat, till golden. Remove and drain the excess oil on absorbent paper towels.
serving amount
serves 6
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