• Availability:In stock

    • Product Code: REC45
    Rs. 0.00


Extract the coconut milk by pureeing the pieces in a blender along with 1 and a half cups of hot water. Strain the pulp through a sieve to make thick coconut milk. Make a smooth puree of the bananas and jaggery in a blender. Heat the ghee in a kadhai and fry the semolina, stirring constantly on low heat till it turns an even, light brown. About 8 minutes. Add the banana and jaggery puree and stir a couple of times. Turn off the heat. Now add the coconut milk and mix well.

Grease a heat proof shallow dish, plate or steel thali. Pour the mixture into the dish and steam covered for 25 minutes.This can be done in a steamer or a pressure cooker without the weight on. It may take less time in a cooker- probably about 10-15 minutes. The mixture absorbs all the liquid and becomes dry on the surface.

Turn out on to plate and cut into cubes. Serve hot or cold.
This will keep for several days if refrigerated.