rich in banana taste, this is an easy dessert to make.
Time: 145 minutes
- peel and cut the bananas into small pieces
- mix with sugar and keep aside for 12 hours
- warm the butter in a skillet on medium heat
- add banana-sugar mixture and stir until all the moisture evaporates
- mash the bananas as you stir
- add the non-fat dry milk
- it should be solid enough to set when spread on a cookie sheet
- add more dry milk as needed
- stir in the seasonings and spread on a greased cookie sheet , about one-fourth inch thick
- garnish with the nuts and coconut
- let it rest for 12 hours
- cut into diamond shape or square pieces and store in the refrigerator
Number Of Ingredients: 8
- unsalted butter
- non-fat powdered milk
- lemon juice
- cardamom seed
- coconut flakes
Make and share this Banana Burfi recipe from Food.com.
Recipe From food.com
Provided by kusum gupta
Yield 30 pieces
- Peel and cut the bananas into small pieces.
- Mix with sugar and keep aside for 12 hours.
- Warm the butter in a skillet on medium heat.
- Add banana-sugar mixture and stir until all the moisture evaporates.
- Mash the bananas as you stir.
- Add the non-fat dry milk.
- It should be solid enough to set when spread on a cookie sheet.
- Add more dry milk as needed.
- Stir in the seasonings and spread on a greased cookie sheet, about one-fourth inch thick.
- Garnish with the nuts and coconut.
- Let it rest for 12 hours; cut into diamond shape or square pieces and store in the refrigerator.
Number Of Ingredients: 8
- 12 ripe bananas
- 1 1/2 cups sugar
- 1 tablespoon unsalted butter
- 1 cup non-fat powdered milk
- 2 tablespoons lemon juice
- 1 teaspoon coarsely crushed cardamom seed
- 1/2 cup chopped nuts
- 1/2 cup coconut flakes (optional)
This is so good you'll slap yourself! Garnish with sliced almonds, if desired. This is excellent for teatime or to serve at parties or anytime you need a satisfying pick-me-up. Keep in a sealed container in the refrigerator for 6 to 8 weeks.
Recipe From allrecipes.com
Provided by tastebudart
- Place almonds in a bowl and cover with water; soak for 30 minutes. Drain water and peel almonds.
- Blend peeled almonds in a food processor or blender until a paste forms; gradually add milk while continuing to blend. Add sugar and blend until smooth.
- Heat butter in a skillet over medium heat; add almond mixture. Cook, stirring constantly, until mixture thickens and starts to pull away from the sides of the skillet, 10 to 15 minutes. Remove skillet from heat and add cardamom; stir for 1 to 2 minutes.
- Butter a baking dish. Pour almond mixture into dish and spread into a 1/4-inch-thick rectangle. Cool for 15 to 20 minutes. Cut into squares or diamond shapes.
Number Of Ingredients: 6
- 1 cup whole almonds
- very warm water to cover
- ⅓ cup milk
- 1 cup white sugar
- 2 tablespoons butter
- ¼ teaspoon ground cardamom, or more to taste
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