Indian recipes

Banana Halvah

Course : Indian
Source: Indian Cookery by Daramjit Singh, Penguin, 1970
Serves: 1

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Ingredients:

6 large ripe bananas -- sliced 1-inch thick

2 ounces butter -- (1/2 stick)

5 tablespoons water -- (a little over 1/4 cup)

2 ounces sugar -- (1/4 cup)

5 ounces water -- (1/2 + 2 tbsp)

1 pinches nutmeg

1 piece ground seeds of 1 cardamom pod

3 dashes almond essence

1/4 cup almonds

Preparation / Directions:

Fry bananas in butter for 7 minutes. Mash, then moisten with water. Simmer 3 minutes more. Dissolve augar in water and add to bananas. Boil 10-12 minutes, stirring. When thick, turn into a bowl and whisk until smooth and light. Sprinkle with nutmeg, ground cardamom seeds, almond essence, and almonds. Chill before serving. "The amount of butter can be varied according to taste. Really, it is necessary only to prevent the banana from sticking or burning. Any surplus can be drained off before cooking in water."

Banana Halvah

Ingredients:

Preparation / Directions:

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