October 22, 2019
Serves 4 to 6
1 cup plain heavy cream, divided
Generous pinch of saffron
3 tablespoons jaggery, chopped (or 1/2 cup sugar)
2 tablespoons ghee
2 ripe firm bananas
Pinch of cinnamon
Pinch of cardamom
2 tablespoons chopped pistachios
Combine 3/4 cup heavy cream with saffron and a pinch of salt; refrigerate for a few hours or overnight.
In a medium-size nonstick skillet, heat the jaggery and ghee. The mixture will start to sizzle and darken in color. Add 1/4 cup heavy cream and cook until the mixture is a smooth caramel, about 2 to 3 minutes.
Almost immediately, place the bananas onto the skillet cut side down. Cook them on low heat until they are golden brown in color, 2 minutes. Turn the heat off, flip the bananas over and sprinkle with cardamom, cinnamon, and a generous pinch of salt.
Serve the bananas with the saffron cream pooled around them and sprinkle toasted chopped pistachios on top.
December 02, 2022