Kervai (Stuffed Banana Sweet)
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.
Ingredients
- 6 whole Large ripe bananas (Use a firm, large variety suitable for cooking (originally specified as Vasai bananas).)
- 1/2 cup Almonds (Originally 5 Tola. Blanched, peeled, and finely chopped.)
- 1/3 cup Raisins (Originally 5 Tola. Cleaned and dried.)
- 1/3 cup Powdered sugar (Originally 5 Tola. Use refined white sugar.)
- 1 1/2 teaspoons Cardamom powder (Originally 0.5 Tola.)
- 1/2 teaspoon Nutmeg powder (Originally 0.25 Tola.)
- 2 cups Ghee (Quantity estimated for deep frying and sautéing.)
- 1 tablespoon Rice flour (For dusting hands/dough to prevent sticking.)
Instructions
- 1Clean, wash, and thoroughly dry the raisins. Blanch and peel the almonds, slice them lengthwise into halves, and then chop them crosswise into small, fine pieces. Ensure they are completely dry.
- 2In a large pan or kadhai, heat a tablespoon of ghee over medium heat. When the ghee is hot and slightly smoking, add the chopped almonds. Stir continuously with a spoon until they turn a golden almond color. Remove immediately with a slotted spoon. Add the raisins to the same pan, fry until plump, and remove. Allow both to cool completely.
- 3Once the fried nuts are cold, mix them with the powdered sugar, cardamom powder, and nutmeg powder. Divide this mixture into 20 equal portions.
- 4Boil the whole bananas (with skins on) in water until soft. Remove from water and peel while warm. Remove the central vein/fiber from the inside of each banana. Mash the pulp thoroughly using a large spoon or ladle until it becomes a smooth dough without any lumps. Allow to cool, then divide into 20 equal portions.
- 5Grease your palms with a little ghee to prevent sticking. Take one portion of the banana dough and flatten it on your palm to about 1/4 inch thickness. Place one portion of the nut filling in the center. Carefully fold the edges over to seal the filling inside completely, ensuring no filling is exposed. Shape into a smooth ball or a small bowl shape if skilled. Lightly dust with a very small amount of rice flour to prevent sticking to the frying pan.
- 6Fill a deep frying pan or kadhai with enough ghee for deep frying. Heat on medium until hot, then lower the heat slightly. Gently place 7 to 9 stuffed bananas (Kervai) into the ghee, ensuring not to overcrowd. Fry until the bottom side is red/golden. Using a sharp, flat spatula, carefully turn them over without breaking them. Fry the other side until crisp and golden red. Remove and drain. Repeat with remaining batches.