I have such wonderful memories of these little oombars. This used to be my grandmother's signature dish when the bananas in the kitchen were too ripe to be eaten!
These oombars are really easy to make and extremely delicious. They can be stored in an airtight box for upto 3 days. I like to refrigerate them but they can stay out for up to two days as well (if you live in a cold place).
Here's what you need -
2 ripe bananas (We get big ones here so use 4 if you have small ones)
8 cashew-nuts broken into pieces
1/4 cup Brown sugar
1 teacup coarse semolina
Oil/ghee for frying
One Green cardamon opened, seeds extracted and ground
Method
In a big bowl, mash the bananas really well.
Add the cashew-nuts and cardamon powder.
Add the sugar.
Now slowly add the semolina and mix it as you add it.
If the mix seems too wet, add some more semolina but do so cautiously.
After having made these over the years, I have found 1 teacup is more than sufficient. If you add too much semolina, the oombars can get too hard.
It should be a moderately thick mix but slightly wet. You should be able to take off small bits with a spoon but not with your fingers.
Cover the bowl and allow it to rest for an hour at least but not more than 3 hours.
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| The mix after it has been kept for 3 hours. |
When it's time to fry, pour oil or ghee in a big vessel.
Heat the vessel.
With a tablespoon, scoop out some batter and gently release it in the hot oil.
Allow this batter to fry well on all sides.
Gently take it out and place on a kitchen tissue to absorb the oil/ghee.
Continue with the rest of the batter.
Serve hot with honey or on their own.
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