Caramelised Banana Ghee Roast
Servings: 2 -3
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Ingredients
- 2 med - big Ripe Plantain (Pazhutha Ethakka) peeled and sliced in round shape
- 2-4 tbsp Sugar refer notes
- 2 tbsp Chopped cashew nuts optional
- 2-3 tbsp Ghee / Butter / Dalda / Crisco / Oil
Instructions
- Heat ghee in a wide pan. Add the sliced banana and stir well.
- Make sure the pieces are coated with ghee.
- Cook on low flame for 5-6 mins or till the bananas are half cooked.
- Increase the flame to medium and stir well. Make sure you keep an eye on the dish, after increasing the heat.
- Once the banana begins to brown, reduce the flame to low-medium.
- Add sugar and chopped cashew nuts (if using) and mix well.
- Continue cooking till the sugar almost melts and the banana is fried well.
- I prefer a dark brown colour banana with a slightly crispy texture, so I increase the cooking time accordingly.
- You can have it by itself or as a side for Upma or Puttu. You can also use this as a topping for pancakes / waffles / ice cream / french toast.
Notes
The amount of sugar depends on the ripeness of banana and also your taste preference. If you are using a really ripe banana, add only less sugar.
Also, the texture of this dish completely depends on your taste preferences. I usually like the bananas to be roasted nicely with a strong caramel flavour and mashed with a slight crispy texture.
Also, the texture of this dish completely depends on your taste preferences. I usually like the bananas to be roasted nicely with a strong caramel flavour and mashed with a slight crispy texture.
