4 Serves
33 Mins
5 g
53 g
38 g
Peel the bananas and place them in a mixing bowl. Use a potato masher to crush them into a smooth consistency.
Ingredients, vitamins, and health benefits
Banana
Jaggery
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Vitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
68 µg / 400 µgCalcium
61 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
88 mg / 1,250 mgPotassium
829 mg / 4,700 mgSodium
108 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
6 g / 28 gSugar
24 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Add the jaggery, shredded coconut, all-purpose flour, and ground cardamom to the mashed bananas, mixing thoroughly with a wooden spoon.
Stir in the semolina. If the dough is too stiff, add a small amount of water until you achieve a soft, pliable consistency. Cover and let the dough rest for 15 minutes.
Heat the cooking oil in a deep-frying pan or heavy-bottomed pot over medium heat.
Carefully drop small portions of the dough into the hot oil. Fry until golden brown and crisp, then remove with a slotted spoon and drain on paper towels.
Shredded Coconut
All Purpose Flour
Ground Cardamom
Semolina
Water
Vitamin A
191 µg / 900 µgVitamin C
35 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
68 µg / 400 µgCalcium
61 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
88 mg / 1,250 mgPotassium
829 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
24 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1
g26
g0
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgAlcohol
0 g