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Banana Halvah Recipe - Cooking Index

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Banana Halvah

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.

Cuisine: Indian
Courses: Dessert, Starters and appetizers
Serves: 2 people

Recipe Ingredients

6 teaspoons 30mlRipe bananas - sliced 1-inch thick (large)
2 oz 56gButter - (1/2 stick)
5 tablespoons 75mlWater - (a little over 1/4 cup)
2 oz 56gSugar - (1/4 cup)
5 oz 142gWater - (1/2 + 2 tbsp)
1 teaspoon 5mlNutmeg
  Ground seeds of 1 cardamom pod
  Few drops almond essence
  Almonds

Recipe Instructions

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.

Source:
"Indian Cookery" by Daramjit Singh, Penguin, 1970

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