MOIRA PLAINTAIN CROQUETTES

MOIRA PLAINTAIN CROQUETTES

Cooking time: 45 minutes
Serves: 12

Ingredients:

• Big Moira plaintains (not fully ripen, a little hard) 6 nos
• Milk 2 litres
• Sugar 2 cups
• Grated coconut 1 cup
• Crushed cashew nuts 1 tbsp
• Raisins 2 tsp
• Cardamom powder ½ tsp
• Butter 50 gm

Method:

Cut bananas (without removing the skin)into 3 or 4 pieces and steam till soft. Cool, peel and lay in a flat dish. Cut each piece in half and carefully remove the string of seeds. Mash smooth, adding a little butter. Shape into a 15 balls. Keep aside.

In a saucepan mix ¼ cup sugar and 1 cup grated coconut. Add cashew nuts and cook over medium heat, stirring continuously. Add cardamon powder, raisins and cook till the mixture dries. Remove the pan form the stove and allow the mixture to cool.

Now take each banana ball, flatten it on the palm of your hand and place one tsp of the mixture in the centre. Fold over carefully, roll into a ball again, and flatten slightly using your palms. Stick a clove on the top. Place into flat dish and chill for 7 to 8 hours. Boil milk with sugar till it reduces to half the quantity and put in a flat deep bowl. Arrange the balls in the thick milk and serve.