Hira’s Cardamom Bananas

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
  1. In a large bowl, lightly mash a quarter of the diced bananas with sugar.
  2. 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.
  3. Add cardamom and chill well, covered, for at least a couple of hour before serving chilled.

Serves 6. Preparation time: 10 minutes.

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