Instructions
- Cook the bananas by steaming them in a pressure cooker by keeping the bananas on an idli stand so as not to let the water get into the bananas.
- Wait for a whistle and cook it on low flame for 1 - 2 mins and switch off the stove.
- Once the steam goes, open the cooker and take out the bananas.
- :- You may not be able to cook all the bananas together the same time. Do it in batches.
- Peel the bananas and take out the seeds by slitting it open with a knife and taking out the black threads in it.
- :- You will need a grinding stone for this.
- Grind the bananas without adding any water at all on the dry grinding stone.
- :- Once the whole thing is ground, it will look like kneaded atta. This cannot be done in a mixie because it will turn into pulp which is not what we want.
- Melt the jaggery in a pan and make it into a thick syrup.
- Reduce the heat and strain the syrup to discard all the dirt in it and pour it back into the pan.
- Mix it well with the jaggery and remove from fire and let it cool.
- Make small balls from the ground bananas.
- Make it into a ball and seal the edges using water.
- Deep fry it in hot oil till it turns golden brown.
- :- Serve hot or cold.
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