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.)
More recipes using Bananas
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 No. 2
These traditional Parsi-style banana fritters transform overripe bananas into golden, crispy delights infused with aromatic spices. The batter combines mashed bananas with wheat flour, cardamom, nutmeg, and caraway seeds, resulting in a sweet treat with a complex, warming flavor profile. Fried in ghee until reddish-brown, they offer a perfect crunch on the outside while remaining soft and tender inside.
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.
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.
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.
You Might Also Like
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 No. 2
These traditional Parsi-style banana fritters transform overripe bananas into golden, crispy delights infused with aromatic spices. The batter combines mashed bananas with wheat flour, cardamom, nutmeg, and caraway seeds, resulting in a sweet treat with a complex, warming flavor profile. Fried in ghee until reddish-brown, they offer a perfect crunch on the outside while remaining soft and tender inside.
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.
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.