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Mike Wolfberg's Recipe for Kayla Halva - Sweet Mashed Bananas

This is one of a dozen recipes developed by Mike for a Concord/Carlisle Massachusetts Newcomers Gourmet Group dinner which took place on 1-Mar-75.

(Approximate preparation time: 50 minutes)

 

  1. Measure the dark brown sugar to have it ready for use in step 6.
  2. Measure the almonds and raisins to have them ready for use in step 7.
  3. Measure the cream to have it ready for use in step 6.
  4. Peel and mash the bananas.
  5. In a 10"-12" frying pan heat the ghee over medium -high heat until a drop of water flicked into it sputters instantly. Add the mashed bananas and fry for 10 minutes, stirring constantly. Use a long-handled spoon since the mixture tends to spatter. If is spatters too much, reduce the heat.
  6. Add the dark brown sugar and heavy cream, and continue cooking for another 10-15 minutes, stirring constantly until the mixture begins to get sticky. If you lowered the heat in the previous step, you can raise it again during this period, since the tendency to spatter has been reduced.
  7. Stir in the almonds, raisins, and ground cardamom. Continue cooking for 3 more minutes, stirring constantly.
  8. Thoroughly stir in the rose water and remove from the heat. (This yields about 4 c.) Put the mixture into an attractive serving dish or bowl (preferably glass). Cover it after it cools. It can be refrigerated, but is unnecessary when being served the same day.

Take to the hosthome: the bananas and almond slivers for decoration.

To serve: Decorate the top with 15-20 almond slivers. Serve with the rest of meal, rather than a separate dessert course. (Individuals may prefer to wait until towards the end of the meal before sampling this dish.) It is best served just a little cooler than room temperature.


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