This “Myndoli Kelya Chi Halwo” is a local delicacy served at festivals and other special occasions. Many other local dishes are also prepared from the Myndoli banana. This variety of banana has a long shelf life of up to 10 to 12 days, is firm with medium thick skin, and is sinfully sweet. It is used in the preparation of sweet dishes like this halwa, as well as in shakes made with coconut milk, in rasaayan, and is also steamed, roasted and lightly fried in coconut oil or used in sheeras. The Myndoli banana is also considered to be a great gift for functions and festivals.
Recipe: Darshana Muzumdar
Serves 4 as part of a traditional Indian meal.
Ingredients
- 2 ripe bananas (Myndoli or the long variety of bananas)
- 2 tbsp coconut oil
- 3 tbsp jaggery
- 1 tbsp broken cashews
- 1 tbsp broken almonds
- 1/4 tsp Cardamom powder
Method
- Wash, peel and chop the bananas into small pieces and then mash the pieces into a thick pulp.
- Heat a pan and add the coconut oil.
- Add the mashed bananas and turn down the heat. Sauté for a couple of minutes.
- Add the jaggery, chopped cashews and almonds and continue to sauté the mixture for another two to three minutes or till it is soft and pliant.
- Add the cardamom powder and turn off the heat because cardamom loses its flavour if heated too much. Mix the banana halwa well and serve hot or warm.
For the Whole-Food Plant-Based (WFPB) version:
Use soft mejdool dates instead of jaggery.
Use a cupful of freshly grated coconut instead of coconut oil.
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