Banana and Nut Kervai
This unique variation of the traditional Kervai features a rich, sweet filling made from caramelized bananas and fried dried fruits encased in a crispy pastry shell. Unlike the standard version, this recipe cooks the bananas with ghee and sugar into a thick jam before mixing with aromatic cardamom, nutmeg, and crunchy almonds to prevent the filling from leaking during frying. The result is a golden, flaky sweet treat with a moist, flavorful center, perfect for festive occasions or tea time.
Ingredients
- 1 pound Bananas (Ripe, peeled and sliced.)
- 2 tablespoons Ghee (For cooking the bananas.)
- 1/2 cup Sugar (Quantity estimated based on fruit amount.)
- 1/4 cup Almonds (Chopped.)
- 1/4 cup Raisins
- 1/2 teaspoon Cardamom powder
- 1/4 teaspoon Nutmeg powder
- 2 cups All-purpose flour (Maida) (For the dough (implied from reference to 'First Kervai').)
- 2 tablespoons Ghee (For the dough (shortening).)
- 1/2 cup Water (Approximate, for kneading dough.)
- 1 teaspoon Rice flour (For dusting.)
- 2 cups Ghee or Oil (For deep frying.)
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Instructions
- 1Fry the chopped almonds and raisins in a small amount of ghee until golden. Remove from heat and set aside. Do not add sugar or spices to the nuts at this stage.
- 2In a heavy-bottomed pan, combine the sliced bananas, 2 tablespoons of ghee, and the sugar. Cook over medium heat, stirring frequently, until the bananas break down and the mixture thickens into a cohesive mass (similar to halwa).
- 3Remove the cooked banana mixture from the heat. Stir in the cardamom powder, nutmeg powder, and the previously fried almonds and raisins. Allow the mixture to cool completely.
- 4While the filling cools, prepare the dough. Mix the flour with 2 tablespoons of ghee until crumbly. Gradually add water and knead into a stiff, smooth dough. Cover and let rest for 10 minutes.
- 5Divide the dough into small balls. Roll each ball into a small disc and shape it into a cup (kodia). Place a portion of the cooled banana-nut filling inside. Seal the edges tightly and press gently to shape and firm up the pastry.
- 6Using your fingers, apply a very small amount of rice flour to the surface of each Kervai. Heat the ghee (or oil) in a deep pan (kadhai) over medium heat. Fry the pastries until they are crisp and reddish-brown. Remove and drain excess oil.
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These golden-fried banana dumplings are a sophisticated historical sweet, featuring a dough made purely from boiled, mashed ripe bananas encasing a rich filling of fried nuts and spices. The natural sweetness of the fruit pairs perfectly with the aromatic center of almonds, raisins, cardamom, and nutmeg, creating a delightful contrast of textures. Best served warm, these 'Kervai' offer a unique exterior that is both soft and slightly crisp, traditionally enjoyed as an indulgent dessert or tea-time snack.
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