Banana-Sabudana (Tapioca Pearls)-Kheer.

"Banana~Sabudana (Tapioca Pearls) Kheer with Coconut Milk ~topped with some Dry Fruits" ... The weather is a bit funny with heat and cold that just about brings about the desire to eat something just cold to beat the in between heat in the evenings, specially during festive season ... Enjoy this kheer prepared with nendrabale kele / Ellaichi kele (Banana) ... Yummilicious ...

** I prepared this dish as Naivedyam using Nendrabale Kele a south Indian Banana which is always steamed or cooked and eaten when ripe. The same is used in preparation of wafers/chips when in raw condition. Every amchi/konkani or south Indian is familiar with this fruit and relish them often in their homes. Banana Halwa prepared out these same bananas when over ripe is the most sought after halwa in Mangalore and is famous for the same too. Today I have prepared a simple kheer where in I have used these bananas along with sabudana/tapioca pearls. I topped the kheer with a generous helping of dry fruits and it does give the kheer a very crunchy taste. I have cooked them in coconut milk and it taste awesome. 

** You Will Need : 2 medium sized bananas, cut into small pieces. (If using Nendrabale kele/banana which is usually used for this dish use only one, however I would like to clarify here that this banana gives a sour taste so personally I prefer elaichi banana), 1 cup of coconut milk, ½ cup sabudana (tapioca pearls), pinch of cardamom (ellaichi) powder, 4-6 tblsp sugar, few cashew nut pieces, raisins, almond pieces and white til (sesame) to garnish (optional).

** Soak sabudana in 1 cup of water for 2 hours. Bring to boil in the same water on low heat mixing frequently to avoid it getting stuck to the bottom or burnt. Cook till 75% done. Now add in the chopped banana pieces and coconut milk, add water if necessary and bring to a boil again, then lower heat, add in the sugar and further cook till done. Finally add the cardamom powder. Remove and let cool a bit.

** For Garnishing/Topping : Heat 1 tsp ghee in a small pan and fry some cashew nuts till light brown, then add in a few raisins, white til and fry till done / for a few seconds. Add the Almonds mix well and add this as garnish to the sabudana-banana kheer. Serve hot/cold as per individual tastes.

"Banana~Sabudana (Tapioca Pearls) Kheer with Coconut Milk" is done and ready to be  offered as Naivedyam to God and there by served as prasadam to family and friends.  You can serve this hot/cold depending upon the season and individual liking. Do try out this recipe and enjoy them with your family and friends.

** Note : If Nendrabale Kele / South Indian cooking banana is not available you can also use ellaichi bananas. I have posted a picture of both the bananas for proper understanding.