Stuffed banana (भरली केळी) is an old classic. It's a classic upvas dessert. Not a lot many people make it these days and I really don't understand why because it tastes lip smacking. This is my family's recipe which uses khava (milk solids attained after evaporating milk). You could add more sugar if you like but we prefer it this way. Enjoy!
Recipe for Stuffed Bananas:
Serves 2
Ingredients:
How to make Stuffed Bananas:
1.Mix fresh coconut, sugar and khava in a pan and cook it until the sugar dissolves. Let it cool completely.
2.Cut the banana into 2 inch pieces,leaving the skin on, since this makes the filling process a lot easier!
3.Using a fruit corer/cookie cutter, carefully remove the centres of the banana segments.
4.Carefully stuff the banana cylinders with the cooled coconut mixture.
5.Now, remove the banana skins carefully.To do this slit the skin on one side and gently peel it off.
6.Heat ghee in a non-stick pan and add the banana pieces. Cook for ~2 minutes on low heat. Then, take it off the heat.Just wiggle the segments by shaking the pan carefully.
7.In another pan cook the remaining coconut filling along with the milk and almond slivers. Cook for about 3-4 minutes stirring continually on a low heat.
8.To serve, add the coconut milk mixture to the serving bowl and top it up with the banana segments. Serve it hot or cold, it tastes equally delicious!
*Make sure the scraped fresh coconut doesn't have any brown bits.
This recipe will give you ~550 calories
Recipe for Stuffed Bananas:
Serves 2
Ingredients:
| Banana | 1 |
| Fresh Coconut | 60 gms, Scraped |
| Sugar | 20 gms |
| Khava | 20 gms |
| Cardamom Powder | 1/8 tsp |
| Ghee | 2 tsp |
| Milk | 75 ml |
| Almond Slivers | A few |
How to make Stuffed Bananas:
1.Mix fresh coconut, sugar and khava in a pan and cook it until the sugar dissolves. Let it cool completely.
2.Cut the banana into 2 inch pieces,leaving the skin on, since this makes the filling process a lot easier!
3.Using a fruit corer/cookie cutter, carefully remove the centres of the banana segments.
4.Carefully stuff the banana cylinders with the cooled coconut mixture.
5.Now, remove the banana skins carefully.To do this slit the skin on one side and gently peel it off.
6.Heat ghee in a non-stick pan and add the banana pieces. Cook for ~2 minutes on low heat. Then, take it off the heat.Just wiggle the segments by shaking the pan carefully.
7.In another pan cook the remaining coconut filling along with the milk and almond slivers. Cook for about 3-4 minutes stirring continually on a low heat.
8.To serve, add the coconut milk mixture to the serving bowl and top it up with the banana segments. Serve it hot or cold, it tastes equally delicious!
*Make sure the scraped fresh coconut doesn't have any brown bits.
This recipe will give you ~550 calories
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