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.)
More recipes using Bananas
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.
Sweet Fried Banana Fritters
These traditional Parsi-Gujarati sweet fritters transform ripe bananas into a rich, aromatic delicacy. The bananas are slow-cooked with ghee and sugar into a thick paste, spiced with fragrant cardamom and nutmeg, then shaped into golden medallions and fried to perfection. Crispy on the outside and chewy on the inside, they make for an indulgent tea-time snack or dessert.
Crispy Banana Fritters
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.
Sweet Banana Fritters (Method 2)
Rich, caramelized banana patties made by slow-cooking ripe bananas with ghee and sugar into a dense, fudge-like dough. Infused with aromatic cardamom and nutmeg, these rustic cakes are pan-fried to a deep golden brown, offering a delightful contrast between the crisp exterior and the soft, sweet interior. A traditional Parsi sweet that transforms simple fruit into an indulgent treat perfect for tea time.
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.
You Might Also Like
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.
Sweet Fried Banana Fritters
These traditional Parsi-Gujarati sweet fritters transform ripe bananas into a rich, aromatic delicacy. The bananas are slow-cooked with ghee and sugar into a thick paste, spiced with fragrant cardamom and nutmeg, then shaped into golden medallions and fried to perfection. Crispy on the outside and chewy on the inside, they make for an indulgent tea-time snack or dessert.
Crispy Banana Fritters
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.
Sweet Banana Fritters (Method 2)
Rich, caramelized banana patties made by slow-cooking ripe bananas with ghee and sugar into a dense, fudge-like dough. Infused with aromatic cardamom and nutmeg, these rustic cakes are pan-fried to a deep golden brown, offering a delightful contrast between the crisp exterior and the soft, sweet interior. A traditional Parsi sweet that transforms simple fruit into an indulgent treat perfect for tea time.