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Kele Ka Raita

Dessert.Master's picture
Ingredients
  Unsalted butter 3 Tablespoon
  Unsweetened coconut 1⁄2 Cup (8 tbs)
  Honey 2 Tablespoon
  Firm ripe bananas 2 Medium, cut into rounds 1/4 inch thick
  Plain yogurt 1 Cup (16 tbs)
  Salt 1⁄8 Teaspoon
  Crushed coriander seeds 1⁄2 Teaspoon
Directions

In a heavy skillet, melt butter but do not brown.
Add coconut and honey and stir; gently stir in sliced bananas and cook for several minutes.
Remove skillet from heat and add about 2 tablespoons of the yogurt.
Place the remaining yogurt in a small serving bowl and blend the skillet mixture, salt, and coriander into it, combining gently but thoroughly.
Cover tightly and refrigerate at least 1 hour before serving.

Recipe Summary

Cuisine: 
Indian
Method: 
Chilling

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