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.
Ingredients
- 6 medium Ripe Bananas (thick variety) (Approximately 1 lb after peeling and coring. Use thick, ripe bananas (like plantains or robust varieties).)
- 1/4 cup Sugar (Originally 5 tolas.)
- 1/2 cup Ghee (For cooking the banana pulp. Originally 1 navtank.)
- 1/2 cup Water (Cold water. Originally 1/2 pasher.)
- 1 teaspoon Cardamom powder (Originally 1/2 tola.)
- 1 teaspoon Nutmeg powder (Originally 1/2 tola.)
- 1/2 cup Ghee (for frying) (Quantity estimated for shallow frying.)
Instructions
- 1Peel the bananas. Cut each banana into three pieces. Slit each piece vertically and carefully remove the inner vein/core with a knife. You should have approximately 1 pound of prepared banana flesh.
- 2Place the prepared bananas in a small, heavy-bottomed pot (originally a tinned vessel). Add the sugar and the first portion of ghee (1/2 cup). Pour in the cold water. Cover the pot with a lid that has a rim, and pour some water onto the lid itself (this creates a seal and prevents burning). Place on low heat (embers).
- 3Occasionally remove the lid and mash the mixture with a small ladle to ensure it doesn't stick to the bottom. Continue cooking and mashing until the mixture is thoroughly combined, thickened, and hardened into a cohesive mass. Do not let it burn.
- 4Remove from heat and transfer to a plate. While still warm, mash thoroughly with a spoon until it resembles a smooth dough (mava) with absolutely no lumps remaining. Mix in the cardamom and nutmeg powder. Allow it to cool until it no longer sticks to your hands.
- 5Form the cooled mixture into small balls about the size of a betel nut (approx. 1 inch). Do not make them perfectly smooth; keep them slightly rough. Press them down to flatten slightly into patties. Heat the frying ghee in a pan. Place the patties side-by-side in the pan and fry over low heat. When the bottom layer turns red/brown, flip carefully with a spatula and fry the other side until golden. Remove with a perforated spoon.