• 1 Kerala banana
  • 1 tablespoon grated coconut
  • 1 teaspoon sugar
  • 2 g kismis
  • 2 g cashew nuts 
  • 10 ml ghee
  • Ghee  for frying 


  1. Steam the banana till tender. Mash it to a fine paste. 
  2. Heat frying pan. Add ghee, cashew nut, kismis, grated coconut and sugar. 
  3. Sauté on a low heat till it turns slightly brown. Keep aside. 
  4. Take a little of the banana paste in the palm, flatten it, stuff it with grated coconut mixture and roll into elongated shape , then deep fry in ghee. 
  5. Finally take a little of the ghee from the pan and add some palm sugar. 
  6. Heat this in the pan to caramelise the sugar. 
  7. Add the banana croquettes. 
  8. Add a shot of brandy or rum.
  9. Flame the alcohol.
Serve hot with a little of the sauce.