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  • 1 Kerala banana
  • 1 tablespoon grated coconut
  • 1 teaspoon sugar
  • 2 g kismis (sultanas)
  • 2 g cashew nuts
  • 10 ml ghee
  • Ghee  for frying
  • mango slices


  1. Steam the banana till tender. Mash it to a fine paste.
  2. Heat frying pan. Add ghee, cashew nut, kismis, grated coconut and sugar.
  3. Sauté on a low heat till it turns slightly brown. Keep aside.
  4. Take a little of the banana paste in the palm, flatten it, stuff it with grated coconut mixture and roll into elongated shape , then deep fry in ghee.
  5. Finally take a little of the ghee from the pan and add some palm sugar.
  6. Heat this in the pan to caramelise the sugar.
  7. Add the banana croquettes.
  8. Add a shot of brandy or rum.
  9. Flame the alcohol.
Serve hot with a little of the sauce and mango slices to the side.