Once upon a time, we had too many over ripe Chiquita Robusta bananas and we knew we had to create something out of those. The result – golden slices of heaven.
This is something we love to dig into, even before it cools well. People always ask for a second helping.
Peel 1/2 kg bananas and scrape out the black-veined centre. Mash the bananas into pulp.
Warm 1/2 cup ghee in a pan and add the banana pulp. Cook, until the mixture turns light brown.
Add 1/2 kg crushed jaggery. Stir well. Add 2 pinches of cardamom powder and 1/2 cup chopped almonds.
Stir well until the almonds are lightly roasted. Garnish with almond slivers or cashews.
* If you add 1 tsp of fried coconut flakes and 2 cups of coconut milk to this dish and warm it slightly, it can be served as Pazha Paayasam (Banana Pudding)
*Choose only ripe bananas to make this dish.
*You may use plantain to make ‘Nenthrapazha’ halwa, but those need to be steamed first before being mashed.
By Linda Joseph Kavalackal,
Christ & Co.
