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A rich, smooth dessert from Kerala made from the ripe version of the banana used for banana chips. It is made during Onam and is also part of wedding or any other feast.
Nice one.
Peel and cut the banana and pressure cook it,
Grate the jaggery and keep aside.
Grind the grated coconut with very little water. Squeeze out the milk from this pulp and strain and keep aside.
Add 1 cup of water to the coconut pulp and squeeze out more milk and strain it.
Add one more cup of water to the coconut pulp and squeeze out some more milk.
Blend the pressure cooked banana to a smooth paste. Add a little water if required.
Pour the banana paste, grated jaggery and the last squeezed coconut milk (thinnest in consistency) and let it boil.
After 5-10 mins add the second press coconut milk and continue to boil.
Roughly chop the cashew nuts and cut slivers of fresh coconut.
Fry the cashew and coconut slivers in ghee.
Once the banana, jaggery and coconut milk mixture has thickened, take it off the flame.
Add the first press coconut milk.
Add the dry ginger powder and mix.
Garnish with fried cashew and cocnut pieces.
Serve warm.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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