Sunday, December 4, 2011

Plantain yoghurt dessert

On our trip to Kerala a few years back, we had ripe plantains in desserts, practically everyday. Plantains in their ripe form can be served very simply with just a drizzle of palm or date syrup. I wanted to make a frozen dessert with ripe plantain and came up with this. Yoghurt gives it substance. Cardamom gives it allure. The ghee adds an element of richness.

2 ripe plantains
300 gms rich yoghurt, strained
1/3 teaspoon cardamom, ground
2 Tablespoon ghee
3 Tablespoon molasses

Strain the curd to remove as much possible. Chop the plantain. Heat the ghee in a pan. Add the plantain and molasses and cook it for 3 minutes, so as to soften the plantain and mix the molasses. Add the cardamom and mix it in again. With a blender puree the plantain and yoghurt. Pour into shot glasses and freeze. Slip the frozen cones out by dipping the glasses in hot water.

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