Bananas are available all around the year and the sheer variety of plantain ensures that there many curries and desserts one can make with this versatile fruit. Check out these recipes to make some desserts for your family and friends.
Baked Bananas
Ingredients
Banana(Robusta ): 1 kg
Orange: 2, for juice
Butter: 1 tbsp
Sugar: 1 cup
Brown sugar/jaggery: Half cup
Method
Slice the bananas length-wise (about 2 inch thick slices) and keep aside. Mix orange juice, sugar, brown sugar/jaggery, butter. Cook the mixture in a non-stick pan. When the sugar melts and thickens a little, add the sliced banana. Do not stir, just allow the bananas to be coated with the sugar mixture. Remove from fire and transfer to a baking dish and bake for an hour or more until the bananas resemble dried figs.
Banana Paayasam
Ingredients
Banana: 1 kg (Nenthran)
Jaggery: Three-fourths kg
Coconut: One
Dried ginger powder: 2-3 tsp
Ghee: 3 tbsp
Method
Extract the first, second and third milk of the coconut and keep aside. Melt the jaggery in a little water and make it into a slightly syrupy consistency, strain and keep aside. Steam the bananas, remove the skin and seeds and mash well. Take an uruli or thick- bottomed pan and put the mashed bananas and jaggery syrup into it and cook. Keep stirring until the mixture becomes thick. Add one to two tbsp ghee to the mixture. Add the third milk to the banana-jaggery mix when the mixture is fairly thick. When the milk and mixture boils and thickens, add the second milk and repeat the process as before. When that also thickens, add the first milk.
Keep stirring and heat it well without letting the mixture boil over. When it just begins to boil, take it off from the fire and add the dried ginger powder. Can add slices of coconut cut fine and fried in ghee for flavour. The quantity of ghee can be slightly increased according to individual taste.
Unniyappam
Ingredients
Rice flour: 600 gm
Jaggery: 400 gm
Bananas: 10 (Paalayamkodan variety)
Sugar: 2 tbsp
Salt: 1tsp
Dry ginger powder: 1-2 tsp
Coconut oil for frying
Method
Take fully ripe bananas, peel and mash well (it can be mashed in a mixie). Take the jaggery, add some water and make a slightly thick syrup; strain it and keep aside. Add the mashed bananas to the flour and mix well. Pour the jaggery syrup into this mixture, mix thoroughly and add one-two tsp dried ginger powder (optional). Mix it well again and keep aside for six to seven hours. The batter should be neither too thick nor too watery. It should be have the consistency of dosa batter. Heat oil in an unniyappam pan and pour the batter into it. Fry well in medium heat. Take it out and sprinkle some sugar on it.
Banana Stew
Ingredients
Banana: 4-5 (Nenthran)
Water: 2 cups
Jaggery: 3-4 tbsp syrup
Sugar: 2 tsp
Powdered cardamom: 2tsp
Coconut milk: Half cup thick milk
Ghee: 3 tsp
Method
Peel and cut the bananas into round slices of 2 inch thickness. Take a non-stick pan, and add a little water and add the cut bananas and cook it. When the banana is cooked (it should not be over cooked) and the water has evaporated, add one to two tsp ghee and stir well. The banana should not be mashed. Add the sugar and jaggery and stir well. Those who like the flavour of ghee can add one more tsp of ghee if necessary. When the mixture gives a nice aroma, add the coconut milk and cardamom powder. Take off the fire before the coconut milk boils.
Serve hot or cold.
