Ingredients for Banana Burfi
- 4 ripe bananas
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup non-fat dry milk powder (plus 1-2 tbsp more, if needed)
- Lemon Juice
- 1/4 teaspoon ground cardamom
- 1/4 cup chopped nuts
- 1/4 cup shredded coconut
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How to Make Banana Burfi
- Peel and cut 4 ripe bananas into small, ½-inch pieces.
- In a large bowl, combine the banana pieces with 1 cup of granulated sugar. Gently mix and let it sit at room temperature for 12 hours to allow the bananas to release their moisture.
- Warm 1/2 cup of unsalted butter in a non-stick skillet over medium heat.
- Add the banana-sugar mixture to the skillet. Stir continuously until all the moisture evaporates and the mixture thickens, about 20-25 minutes. Reduce heat if it begins to burn.
- Using a potato masher or a fork, mash the bananas while stirring to create a smooth, creamy consistency.
- Gradually add 1/2 cup of non-fat dry milk powder, stirring constantly to prevent lumps. The mixture should start to thicken and pull away from the sides of the pan.
- Continue to cook and stir, adding more non-fat dry milk powder (1-2 tablespoons at a time) as needed until the mixture is thick enough to hold its shape when you spread a small amount on a plate and let it cool slightly.
- Stir in 1/4 teaspoon of cardamom powder (or other desired seasonings) and mix well.
- Grease a 8x8 inch baking pan with butter or cooking spray. Spread the banana mixture evenly in the pan, about ¼ inch thick.
- Garnish with 1/4 cup chopped nuts (e.g., pistachios, almonds) and 1/4 cup shredded coconut.
- Let the burfi cool and set completely at room temperature for at least 12 hours, or preferably overnight in the refrigerator.
- Once set, cut the burfi into diamond or square pieces and store in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
71g
Fat
2g
Carbs
8g
