Crispy Banana Fritters

Name: Crispy Banana Fritters
Ingredients: 1/2 pound Ripe bananas (large) (Originally '0.5 Ratal'. Use large, ripe bananas (approx. 2).); 2 ounces Almonds (Originally '1 Navtank'. Blanched, peeled, and crushed.); 1 tablespoon Cardamom and Nutmeg powder (Originally '1 Tola' combined. Use a mix of ground cardamom and nutmeg.); 1 teaspoon Rose water (Originally '1 small spoon'.); 2 tablespoons Semolina (Rava) (Quantity estimated (originally 'as needed'). Use to bind the mixture if it is too soft.); 2 cups Ghee (Quantity estimated for deep frying. Can substitute with neutral oil.); 1/4 cup Granulated sugar (Quantity estimated (originally 'as needed'). For sprinkling on top.)

These traditional Parsi-Gujarati fritters transform ripe bananas into a delightful crispy sweet treat. Mashed bananas are enriched with crushed almonds, aromatic cardamom, and nutmeg, then fried in ghee until golden and crunchy. Finished with a generous dusting of sugar, they offer a perfect contrast of textures and a rich, comforting flavor profile.

Ingredients

1/2 pound Ripe bananas (large) (Originally '0.5 Ratal'. Use large, ripe bananas (approx. 2).)
2 ounces Almonds (Originally '1 Navtank'. Blanched, peeled, and crushed.)
1 tablespoon Cardamom and Nutmeg powder (Originally '1 Tola' combined. Use a mix of ground cardamom and nutmeg.)
1 teaspoon Rose water (Originally '1 small spoon'.)
2 tablespoons Semolina (Rava) (Quantity estimated (originally 'as needed'). Use to bind the mixture if it is too soft.)
2 cups Ghee (Quantity estimated for deep frying. Can substitute with neutral oil.)
1/4 cup Granulated sugar (Quantity estimated (originally 'as needed'). For sprinkling on top.)

Instructions

1Boil the bananas until soft. Peel them, remove the inner fibrous veins (nes), and mash the pulp thoroughly until smooth.
2Peel the almonds (blanch if necessary to remove skins) and crush them into coarse pieces.
3Combine the mashed bananas with the crushed almonds, cardamom-nutmeg powder, and rose water. Mix well. If the mixture is too soft to hold its shape, mix in a small amount of semolina (rava) until it reaches a consistency suitable for frying.
4Heat the ghee in a kadhai (wok) or deep pan over medium heat. Once hot, drop small spoonfuls of the mixture into the ghee, keeping them spaced apart so they do not stick together. Fry until they are crispy and golden brown ('karkariya').
5Remove the fritters from the ghee using a perforated spoon (slotted spoon) to drain excess fat. While still warm, sprinkle generously with sugar and serve.