Sometimes I buy bananas and just let them (over)ripen on the counter so I can try interesting desserts later. The safest of course is the Chocolate Banana cake (found here) This was a first for me at making and eating. Since the bananas I used were very ripe, there was a lovely distinct banana flavour The sooji should be roasted before using to avoid a sticky sheera, roasted sheera is available readymade these days. Try this for a light and sweet finish to any meal.
Ingredients (serves 3-4)
2 medium overripe bananas,mashed roughly
1/2 cups sugar
3/4 cups roasted sooji
1 and 1/2 cups water
Saffron threads
1/2 teaspoon elaichi powder
3 tablespoons ghee
1. In a thick bottomed kadhai, heat the ghee on a slow flame. When hot, add the sooji and roast till it is light brown in colour and you can smell the roasted sooji (about 7-8 minutes) . This should be done over a slow flame.
2. At the same time bring the water to a boil in another pan with the saffron,sugar and elaichi powder.
3. When the sooji is roasted,add the mashed bananas and roast for another two minutes. Then add the hot water (carefully as it will splutter) . Mix everything well together
4. Cover with a lid till the water is absorbed and leave for another 3-4 minutes stirring once or twice in between. The mixture will fluff up and the ghee will come on the sides when it is ready
5. Turn of the gas and serve hot, garnished with almond slivers and raisins
No comments:
Post a Comment