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SWEETENED BANANA CHIPS
Ingredients:
2 cups yellow banana chips, unsalted (refer banana chips recipe)
1/4 cup sesame seeds
1 cup soft, sticky jaggery
1/2 tsp. cardamom powder
1 tbsp. ghee
Method:
1. Grease a 6¡±x6¡± square cake mould or tray.
2. Lightly break one cup chips, spread them in tray, keep aside.
3. Lightly roast sesame seeds in a dry pan, remove, keep aside.
4. Crush remaining banana chips coarsely, keep aside.
5. Melt jaggery on slow flame, in a heavy or nonstick pan.
6. When fully melted, add ghee, cardamom, sesame seeds.
7. Fold in crushed chips.
8. Pour into prepared tray covering spread out chips.
9. Allow to cool little, then mark into squares, with a sharp spatula.
10. Cool completely, before removing squares carefully.
Store in airtight container, serve as an anytime sweet snack.
Making time: 15 minutes (excluding chips making time)
Makes: 16-20 pieces
Shelflife: 1-2 weeks
Ingredients:
2 cups yellow banana chips, unsalted (refer banana chips recipe)
1/4 cup sesame seeds
1 cup soft, sticky jaggery
1/2 tsp. cardamom powder
1 tbsp. ghee
Method:
1. Grease a 6¡±x6¡± square cake mould or tray.
2. Lightly break one cup chips, spread them in tray, keep aside.
3. Lightly roast sesame seeds in a dry pan, remove, keep aside.
4. Crush remaining banana chips coarsely, keep aside.
5. Melt jaggery on slow flame, in a heavy or nonstick pan.
6. When fully melted, add ghee, cardamom, sesame seeds.
7. Fold in crushed chips.
8. Pour into prepared tray covering spread out chips.
9. Allow to cool little, then mark into squares, with a sharp spatula.
10. Cool completely, before removing squares carefully.
Store in airtight container, serve as an anytime sweet snack.
Making time: 15 minutes (excluding chips making time)
Makes: 16-20 pieces
Shelflife: 1-2 weeks
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