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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from an old “Cooking for Today Magazine”, published by Good Housekeeping in 1973. The recipe features in an section of Indian recipes. Cooling time is not included. Ingredients:
6 bananas, peeled (ripe) |
4 ounces sugar |
1 1/4 cups water |
4 ounces ghee, melted (or butter) |
2 ounces almonds, blanched and chopped |
crushed cardamom seed (just a few) |
saffron, for colouring (optional) |
Directions:
1. Mash the bananas to a pulp and place in a saucepan with the sugar and water; stir over a low heat until the sugar has dissolved then boil rapidly for 5 minutes.
2. Remove pan from heat and gradually stir in the melted ghee.
3. Replace pan on the heat and stir constantly until the mixture begins to form a firm ball in the pan (about 10-15 minutes).
4. Stir in the nuts and cardamom seeds, colour with saffron if desired and turn out on to a flat dish.
5. When the mixture is cool, cut into 1 1/2 inch squares.
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