Recipe by Mrs B
This recipe is from an old “Cooking for Today Magazine”, published by Good Housekeeping in 1973. The recipe features in an section of Indian recipes. Cooling time is not included. Posted for Zaar World Tour 2005.
Top Review by Kaarin
This smells delicious while cooking! I used butter instead of ghee, and could not find saffron for coloring. I think this needs the coloring; mine was gray without it and my kids wouldn't eat it. After adding the butter, I cooked and stirred for about 20 minutes and it never got to that "firm ball" stage, yet it turned to a solid after cooling anyway. I like the cardamom with bananas. This was a different dessert for me, but I really liked the flavors. Thanks Caroline!
- 6 bananas, peeled (ripe)
- 4 ounces sugar
- 1 1⁄4 cups water
- 4 ounces ghee, melted (or butter)
- 2 ounces almonds, blanched and chopped
- crushed cardamom seed (just a few)
- saffron, for colouring (optional)
Directions See How It's Made
- Mash the bananas to a pulp and place in a saucepan with the sugar and water; stir over a low heat until the sugar has dissolved then boil rapidly for 5 minutes.
- Remove pan from heat and gradually stir in the melted ghee.
- Replace pan on the heat and stir constantly until the mixture begins to form a firm ball in the pan (about 10-15 minutes).
- Stir in the nuts and cardamom seeds, colour with saffron if desired and turn out on to a flat dish.
- When the mixture is cool, cut into 1 ½ inch squares.