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.
Ingredients
- 1 pound Ripe Bananas (Approximately 6 medium bananas. Originally specified as 'Vasai bananas'. Weighed after peeling and coring.)
- 1/3 cup Sugar (Originally '5 tolas' (approx 58g).)
- 4 tablespoons Ghee (For the banana mixture. Originally '1 navtank' (approx 58g).)
- 1/2 cup Water (Originally 'half paser' (approx 100-120ml).)
- 1 teaspoon Cardamom powder (Originally '1/2 tola' (approx 6g). Adjusted for modern taste.)
- 1 teaspoon Nutmeg powder (Originally '1/2 tola' (approx 6g). Adjusted for modern taste.)
- 2 cups Ghee (For deep frying. Quantity estimated.)
Instructions
- 1Peel the bananas and cut each into three pieces. Slice each piece lengthwise to remove the center vein and seeds. Ensure you have approximately 1 pound of prepared banana flesh.
- 2Place the prepared bananas in a heavy-bottomed pot (originally a tin-coated vessel). Add the sugar, 4 tablespoons of ghee, and the water. Cover the pot and place it over low heat. Place a little water on the lid to create condensation and prevent burning.
- 3Stir occasionally with a ladle to ensure the mixture does not stick to the bottom. Once the bananas soften, mash them thoroughly with the ladle. Continue cooking uncovered, stirring frequently, until the mixture becomes thick, hard, and fully blended like a solid mass (mawa).
- 4Remove the mixture from heat and transfer to a plate. Mash it again with a spoon to ensure there are no lumps. Mix in the cardamom and nutmeg powder. Allow it to cool until it is comfortable to touch and no longer sticky.
- 5Form the mixture into rough balls about the size of a small betel nut (or walnut), then press them to flatten slightly. Heat sufficient ghee in a frying pan or wok (kadhai). Fry the flattened balls over low heat. When the bottom side turns red/brown, flip and fry the other side. Remove with a slotted spoon when evenly browned and crisp.