Kovai Banana Patties Stuffed With Dry Fruits
|Ripe cooking bananas||12 Large (black skinned)|
|Sugar||1 Cup (16 tbs)|
|Pure ghee||1⁄2 Cup (8 tbs)|
|Pistachios||1⁄2 Cup (8 tbs), boiled, skinned, chopped|
|Arrowroot powder||2 Tablespoon|
|Seedless raisins||1 Cup (16 tbs), cleaned, washed|
|Powdered nutmeg||1⁄2 Teaspoon|
|Powdered cardamom||1⁄2 Teaspoon|
|Vanilla essence||1 Teaspoon|
|Ghee/Vanaspati||2 Cup (32 tbs) (for deep frying)|
|Rice flour/Arrowroot||1⁄2 Cup (8 tbs)|
Roll the bananas, skin and cut vertically into four pieces from top to bottom. Remove the black veins from the centre of the bananas. Mash them and place them in a thick bottomed pan along with half the sugar, half the ghee and cook over a low fire stirring all the while. The bananas should become light golden in colour and be soft without any lumps. Mix the arrowroot into 2 tablespoons of water and add to the pan and stir till the bananas become sticky and collect into a lump. Mix in the cardamom and nutmeg powders and remove from the fire and allow to cool.
Place the remaining ghee in a small iron karahi and lightly fry the nuts and raisins. Add 2 tablespoons water and the remaining sugar and mix well over a low fire till you get a sticky sugar syrup. When the sugar syrup thickens remove from the fire. Add vanilla essence.
Spread the cooked banana mixture on a thali and make equal portions. Then grease both your palms and place a ball of mashed banana on the palm of your left hand and gently press it so that you get a flat round circle. Place a teaspoon of the nut mixture in the centre of the circle and fold the banana over it. Make a tight ball so that the sugar does not leak out. Press lightly on top and bottom and lightly cover with rice flour or arrowroot.
After stuffing all the balls, heat vanaspati ghee in an iron karahi or non-stick fry pan. When the ghee is very hot, lower the flame a little and deep-fry the banana patties, turn 2 to 3 at a time till golden brown and remove from the ghee.