Desserts



BANANA BOAT

Ingredients:(serving-4)
  1. 4 Bananas
  2. 3tbsp Softened Butter
  3. 1tbsp Orange Juice
  4. 4tbsp Brown Sugar
  5. Pinch of ground Cinnamon
Directions:

  •  Without peeling place the bananas on a hot grill & cook turning frequently for 6-8minutes until the skins are blackened.
  •  Beat the Butter with orange juice,sugar & cinnamon until thoroughly combined & smooth.
  •  After 6-8minutes, transfer the bananas to serving plates & slit the skins lengthwise from one side.
  •  Divide & pour the flavored butter between bananas.
  •  Serve hot.



CHOCOLATE DIP BANANA LOLLIPOPS
Ingredients:(serving-4)
  1. 2 large Bananas
  2. 1cup Milk Chocolate Chopped or Chips
  3. 1/3cup chopped Cashew nuts
  4. Some toothpicks
Directions:
  • Take a big plate & cover it with waxed paper.
  • After Peeling the bananas, slice each banana into 8 parts.
  • Insert toothpick into the outer ring of each banana slice,pushing the stick halfway in & place the banana slices on the plate.
  • Freeze the banana plat for at least an hour.Do not cover the plate.
  • For melting chocolate in microwave,run microwave for 1minute, stirring in between 2-3times.Finish heating when most but not all of the chocolate is melted.
  • After a minute or so, remove chocolate from microwave & stir the chocolate continuously until it is smooth & completely melted.
  • Make a layer of chopped cashew nuts on a flat plate.
  • Take out frozen banana lollipops & dip one by one in hot melted chocolate.After coating them,roll the lollipops immediately on the plate of cashew nuts.
  • Transfer coated banana lollipops again on the waxed plate & return to the freezer for another hour.
  • Once frozen,store the banana lollipops in an airtight Container. 
  • Serve Chilled.




SABUDANA KHEER(TAPIOCA PUDDING)
Ingredients:(serving-4)
  1. 1/3cup Sabudana
  2. 1/3cup Water
  3. 1 12oz can Nestle Carnation Evaporated Milk
  4. 1cup   Milk
  5. 1/3cup Sugar
  6. 1/8tsp Cardamom Powder
  7. 1tbsp  Pistachios
  8. pinch of Saffron Strands
  9. 1 drop of your favorite food color
  10. Mint Leaves for Garnishing 
Directions:
  • Wash & soak sabudana in water for 4-5hours or overnight.
  • For garnishing separate 2tbsp soaked sabudana in a small microwave safe bowl,add 1tbsp water & drop of food color in to it & run the microwave for 30seconds to 1 minute till the sabudana become translucent.
  • In a big heavy bottom pan boil milk & evaporated milk.After milk comes to boil,reduce heat to medium & add sabudana,sugar,saffron,cardamom & half of the pistachios.
  • Boil the milk till the sabudana become translucent.Stair occasionally in between.
  • Transfer the kheer in a cooling bowl & garnish with remaining half tbsp pistachios.
  • Sabudana Kheer becomes little thicker when it cools off.Refrigerate the kheer for 3-4hours.
  • Pour the kheer in serving glasses.Garnish with colored sanudana on the center & some mint leaves on top of it.
  • Serve cold.





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