ACK 10.22: Kerwai

Peel the bananas, cut them into chunks, and set them aside. Heat a tablespoon or two of the ghee or butter and fry the chopped nuts. When they are browned, add the raisins and fry for a few seconds more. Stir the ground nutmeg and cardamom into the mixture and set it aside to cool.

Heat the remaining ghee or butter and fry the bananas until they are soft and brown in spots. Don't be alarmed if a skin forms on the bottom of the pan. Add the sugar and continue stirring until the mixture thickens and forms one mass. This should take about 10-15 minutes. Remove and allow to cool.

Divide the banana mixture into 15 parts and mix one part with the nut mixture. Then divide the nut mixture into as many parts as you have of banana mixture. Take each part of banana mixture and form it into a patty. Place one patty into your left hand and make a depression in it with your thumb. Put one part of the nut mixture in the depression and gather the edges of the patty over the mixture. Seal it well. Gently roll it into a smooth ball. Do the same for each patty.

Heat the ghee and deep-fry the balls for about 2 minutes until they are browned. Try to prevent the balls from sticking to one another while frying or serving. Sprinkle with the toasted coconut and serve hot.