Ingredients
Equipment
Method
- Clean and Prep Bananas: Wash the ripe Nendran bananas thoroughly with water, . Cut off the front and back ends, then cut each banana in half, Carefully remove the banana flesh from the peels using a knife, and keep the empty peels aside for stuffing later,
- Blend the Banana: Transfer the banana pieces into a mixer grinder and blend into a smooth, fine paste without adding any water,
- Make the Dough: In a mixing bowl, combine 1 cup of roasted rice flour and a pinch of salt. Add the blended banana paste and mix well with your hands to form a smooth dough (no water or milk is needed),
- Prepare the Sweet Filling: Heat 1 teaspoon of ghee in a pan and roast the grated coconut for a minute. Pour in 2–3 tablespoons of jaggery syrup and mix well until combined. (You can add chopped nuts or cardamom powder here if preferred),
- Fill and Shape inside Peels: Take a cleaned banana peel piece. Take a portion of the prepared dough, press it flat onto the inside of the peel using a spoon or your fingers (dip hands in water if it sticks), Place a spoonful of the coconut-jaggery filling in the center,
- Seal: Cover the filling with a little more dough and seal the edges tightly so the filling doesn't leak out during steaming,. Shape it firmly,
- Steam Cook: Arrange the stuffed peels in a steamer/cooker with boiling water, Steam on medium-to-high flame for 10 to 15 minutes until fully cooked,
- Serve: Allow it to cool slightly, remove from the peels, slice, and enjoy while warm,
Video
Notes
Ensure the bananas are well-ripened for natural sweetness and flavor.
Do not add water when blending the bananas.
The same banana peels can be reused for subsequent batches if making more.
Do not add water when blending the bananas.
The same banana peels can be reused for subsequent batches if making more.