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Caramelised Bananas and Sour Cream Shrikhand

April 5, 2010

No, you are not allowed to ask me why I like sour cream so much.

When some very sweet friends of mine invited me over for Easter lunch, I decided sour cream would make the perfect accompaniment to cardamom flavored caramelised bananas. Then epiphany struck, and I decided to convert it into a Gujarati sweet dish called Shrikhand.

Then my Austrian friend conjured up some scrumptious pancakes called Palatschinken, and we settled down to a truly international dessert! The recipe follows.

Caramellised Bananas, Sour Cream Shrikhand & Palatschinken

For the Caramellised Bananas, you need:

4 Bananas, sliced lengthwise and then cut into segments
2 tbsp Butter
4 tbsp Sugar (you can use a mixture of white and brown)
2 crushed Cardamom Pods
1/4 cup Water
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1. Melt the Butter in a griddle or a pan, on a low flame. Add the Cardamom Pods.

2. Add the Sugar and Water, and let it come to a boil, stirring continuously.

3. Allow the Syrup to brown and caramelise, then add the Bananas.

4. Gently turn  the Bananas over, allowing the caramel to coat them.

5. Turn the flame off and allow to cool.
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For the Sour Cream Shrikhand, you need:

2 cups Sour Cream
3 tbsp Sugar
1/4 tsp Cardamom Powder (or) 5 crushed Cardamom pods
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Whisk all the ingredients together, till it becomes a smooth paste. Taste and adjust for sweetness.

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For the Palatschinken, you need:

6 tbsp of Flour
2 Eggs
1 tbsp Sugar
1/4 cup Milk
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1. Whisk all the ingredients together, making a smooth, loose batter. There should be no lumps. Adjust the consistency with milk, if needed.

2. Allow the batter to sit for about 15 minutes.

3. Make thin pancakes (much like omlettes), preferably in butter. The image below should be a good visual reference.

These three parts can be combined in any way to make an amazing dessert, but the best way is to assemble all three, and give it a generous dusting of sugar.

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