Red Bananas with Cardamom (Elaichi Kéla)

By Betty Crocker Kitchens Updated Jun 25, 2015

Source: Betty Crocker Kitchens

Photo Source: Unsplash, Iris Colors

  • Prep 20 Min

  • Total 25 Min

  • Servings 4

A Bombayite’s version of bananas Foster, this recipe stirs in highly aromatic cardamom for that quintessential flavor associated with many an Indian dessert.




Ingredients

  • 4 small red bananas

  • 1/4 cup unsalted butter

  • 1/4 cup jaggery, chopped or 1/2 cup packed brown sugar

  • 2 tablespoons lime juice, (1 medium lime)

  • 1/2 teaspoon cardamom seeds, (removed from the pods), ground

  • 1 quart vanilla ice cream Steps

  • 1 Peel bananas and cut lengthwise in half; set aside.

  • 2 Melt butter in 12-inch skillet over medium heat. Cook jaggery in butter, stirring gently, until dissolved.

  • 3 Stir in bananas, lime juice and ground cardamom; reduce heat. Cover and simmer 3 to 5 minutes, stirring occasionally, until bananas are tender.

  • 4 Scoop ice cream into 4 bowls. Spoon bananas with sauce over ice cream.



How can you introduce other recipes with butternut squash into your diet? Why? How could butternut squash improve your health?


Share the wealth of health with your friends and family by sharing this article with 3 people today.


If this article was helpful to you, donate to the Shidonna Raven Garden and Cook E-Magazine Today. Thank you in advance.


1 view0 comments

Recent Posts

See All