▪︎ Prep the bananas:
Peel and slice the bananas.

▪︎ Optional step:
If using nuts and raisins, lightly roast them in 1 tablespoon ghee and set aside.

▪︎ Cook the banana:
In a pan, heat 1 tablespoon ghee and add sliced bananas. Cook on low flame until soft and mushy.

▪︎ Add flavor:
Stir in jaggery powder and cardamom powder. Cook until the jaggery dissolves completely.

▪︎ Incorporate semolina:
Add semolina gradually, stirring continuously to avoid lumps.

▪︎ Moisten with milk:
Pour in milk and cook until the mixture thickens and leaves the sides of the pan.

▪︎ Finish with ghee:
Add 1 tablespoon ghee to prevent sticking and to enhance flavor.

▪︎ Pan-fry:
Heat a pan with 1 tablespoon ghee. Cook the cutlets on low flame until golden brown and crisp on both sides.

Tips:

Adjust jaggery to taste depending on banana sweetness.

You can skip nuts for a smoother texture, or add them for crunch.

Best enjoyed warm!