Getting a full noon meal ready, and for picky kids, is not an easy task in India. A little sweet something helped. This chilled recipe is a family favorite and now our family finds itself making this for the next generation of kids! These bananas are the large American-sized ones. If using a smaller one, use three. You need a roughly a third of a cup per person.
If cardamom is too expensive or unavailable, try adding a few drops of vanilla or rose water.
- 2 ripe large bananas diced small (banana skin should have a sprinkling of brown spots)
- 2 to 3 teaspoons sugar (or to taste and use white if you prefer a creamy white color)
- ½ to ¾ cup chilled whole milk (depending on thick or thin you like it)
- 1 teaspoon freshly ground (slightly coarse) cardamom seeds
- In a large bowl, lightly mash a quarter of the diced bananas with sugar.
- Add the rest of the bananas and slowly add the milk while stirring and stop when you have the desired consistency. Mash the banana a bit more if you like a smoother, creamier consistency but it is good to have some texture and not puree it. At this point, taste it and make any adjustments you may need.
- Add cardamom and chill well, covered, for at least a couple of hour before serving chilled.
Serves 6. Preparation time: 10 minutes.