Prep 2 hrs
Cook 25 mins
Rich in banana taste, this is an easy dessert to make.
- 12 ripe bananas
- 1 1⁄2 cups sugar
- 1 tablespoon unsalted butter
- 1 cup non-fat powdered milk
- 2 tablespoons lemon juice
- 1 teaspoon coarsely crushed cardamom seed
- 1⁄2 cup chopped nuts
- 1⁄2 cup coconut flakes (optional)
- Peel and cut the bananas into small pieces.
- Mix with sugar and keep aside for 12 hours.
- Warm the butter in a skillet on medium heat.
- Add banana-sugar mixture and stir until all the moisture evaporates.
- Mash the bananas as you stir.
- Add the non-fat dry milk.
- It should be solid enough to set when spread on a cookie sheet.
- Add more dry milk as needed.
- Stir in the seasonings and spread on a greased cookie sheet, about one-fourth inch thick.
- Garnish with the nuts and coconut.
- Let it rest for 12 hours; cut into diamond shape or square pieces and store in the refrigerator.
I've made regular burfi and other Indian sweets. This sounded very different and it was. Like all burfis, you need to cook it until it's a very thick paste. After refrigerating, it was quite firm but kind of "gluey" in texture, so next time I make it, I will form it into small balls rolled in either coconut or chopped nuts. It will look better and be easier to eat. If you like bananas, you will like this. Just watch TV or have the radio on while you are stirring for about 45 minutes or so!
Complete flop. In my experience, there are very few recipes that are beyond fixing. I found that this was one. My burfi never hardened, and in fact, secreted a sugar-water type substance. I did everything EXACTLY to a T, simply because I was serving to others. I should have had a plan B. Waste of ingredients, and even the taste was just ok. I'm really sorry, but just being honest.